Strategic Design and Innovative Reforms of Food Biochemistry Course in the New Era

This paper introduces the strategic design and innovative reforms of Food Biochemistry, a core professional basic course for Food Science and Engineering major in South China University of Technology. Based on the Three-Innovation (Creativity, Innovation, Entrepreneurship) Emerging Engineering Education Talent cultivation in the new era, teaching reforms has been conducted in recent years, including new teaching concepts and objectives, new teaching contents, new teaching methods and evaluation designs, and new teaching resources, and thus gathering some experiences over the time. Through the mixed online and offline teaching and diversified teaching methods, the course helped students to form good independent learning habits, broadened students' horizon, improved their international scientific and cultural literacy, and supported the training of Emerging Engineering Education talents.