新建地方本科院校《食品微生物学》课程建设的思考与实践  

Thoughts and Practice of Food Microbiology Course Construction in Newly Established Local University

作　　者：张静 马春华[1,2] 洪永聪[1,2] 

机构地区：[1]武夷学院茶与食品学院,福建武夷354300 [2]中国乌龙茶产业协同创新中心,福建武夷354300

出　　处：《洛阳师范学院学报》2016年第5期83-86,共4页Journal of Luoyang Normal University

基　　金：中国乌龙茶产业协同创新中心项目(闽教科〔2015〕75号);福建省科技厅区域重大项目(2013Y3006);福建省区域发展项目(2015N3013);南平市科技计划专项重大项目(N2011Z07(1))

摘　　要：加强课程建设是新建地方本科院校转型发展的内在要求,是提升本科人才培养水平的有效举措.《食品微生物学》课程建设已经在教学团队建设、教材教案和教学手段建设、考试考核机制建设、课堂教学建设、实验教学建设、监督机制建设等六方面开展了有益的探索,进一步规范了教学运作,凸显了教学成效.通过近五年的探索和实践,该课程建设取得了一定的成效,探索总结出了一些好的做法和经验.Strengthening course construction is the inherent request of local university transformative development,and is an effective measure in promoting the level of talent cultivation. Course construction of Food Microbiology has been exploring in six aspects,including teacher team,textbook and syllabus and teaching methods,evaluation mechanism,classroom teaching,experiment teaching and supervisory mechanism,thus to regulate teaching activities and raise teaching effectiveness. Through five years of exploration and practice,the construction of this course has obtained considerable achievements and valuable experiences.

关 键 词：新建地方本科院校 食品微生物学 课程建设 

分 类 号：TS262[轻工技术与工程—发酵工程]