Abstract: Flavor Chemistry and Tasting of Alcoholic Beverage is one of the professional courses of food fermentation in bioengineering specialty of Huanghuai University, which has strong practicality. The teaching and practice of this course need continuous reform and innovation to meet the demand of applied talents in the field of fermentation engineering. This paper explores the reform of the course from the aspects of teaching content, teaching methods and means, experimental teaching links, course assessment, etc. The core content is to take ability as the foundation, adhere to ability orientation, improve students' professional skills, cultivate students' autonomous learning ability and team cooperation ability, and improve students' comprehensive quality.

Key words: Competence standard, Flavor Chemistry and Tasting of Alcoholic Beverage, Curriculum reform