设计性实验在食品安全与卫生学中的教学实践  

Teaching Experience on Designing Experiment of Food Safety and Food Hygiene

作　　者：黄玥[1] 陆文蔚[1] 唐立伟[1] 冯馨韵 郑凯莉 白晨[1] 

机构地区：[1]上海商学院旅游与食品学院,上海200235

出　　处：《实验室研究与探索》2013年第12期180-183,226,共5页Research and Exploration In Laboratory

基　　金：上海市重点建设课程项目(2011);上海高校知识服务平台项目(ZF1226)

摘　　要：为提高食品安全与卫生学实验的教学效果,培养学生独立思考、独立操作、初步设计实验的能力以及严谨的科学态度,以"各类食品主要安全卫生指标检测"的开放式命题,在本科生中开展一次设计性实验教学。学生分为4组,每组5或6人,在小组及组间充分讨论、组间互评、教师点评的基础上,结合实验室的实际条件、可行性、创新性等因素,推选出1组最优实验设计方案——发酵性豆制品质量卫生指标测定,作为实验教学内容。全过程强调学生的自主,由学生完成实验题目、样品、检测指标、检验方法的选择,独立进行实验操作、结果分析与实验报告撰写等,获得较好教学效果,达到了预期教学目标。To improve the teaching effect of food safety and food hygiene experiment, cultivate students＇ ability of independent thinking, independent operation, preliminary designing of experiment and rigorous scientific approach, an independent designing practice of experimental course which takes open proposition of determination of major food safety imticators in various food. was carried out in undergraduate teaching. Students were divided into four groups, and each group holds 5 - 6 persons. On tile basis of full discussion, mutual evaluations among students and the teachers＇ comments, combining with the factors of the actual laboratory conditions, feasibility and innovation, one optimal experimental design plane, the determination of fermented bean products quality and hygiene indicators, was chosen as the experimental teaching content. The autonomy of the students was emphasized during the whole procedure. The choice of experimental subject, samples, detection indicators and methods were all determined by the students. The experimental operation, results analysis and report writing were all independent completed by the students. Good teaching result was obtained, and expected teaching objectives were reached.

关 键 词：食品安全 食品卫生学 设计性实验 教学实践 

分 类 号：G642.0[文化科学—高等教育学]