创新创业教育背景下食品专业《微生物学》教学改革与实践  

Teaching Reform and Practice of Food Professional Microbiology Under the Background of Innovation and Entrepreneurship

作　　者：徐礼生[1] 高贵珍[1] 赵亮[1] 曹稳根[1] 方雪梅[1] 张兴桃[1] XU Lisheng GAO Guizhen ZHAO Liang CAO Wengen FANG Xuemei ZHANG Xingtao(School of Chemistry and Life Science, Suzhou University, Suzhou, Anhui 23400)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《武夷学院学报》2017年第3期96-98,共3页Journal of Wuyi University

基　　金：安徽省高校自然科学研究重点项目(KJ2017A440);安徽省质量工程项目(2015zjjh034;2015ckjh108);安徽省重大教研项目(2016jyxm1038)

摘　　要：以创新创业教育实施为契机,通过改革教学内容,优化整合核心的微生物学创新创业内容,改进教学模式,拓展微生物学实习实训教学基地,鼓励学生参与科研,培育"双师型"教师,提高食品类专业教师微生物学创新创业教学水平,从而促进学生与企业生产相结合的创新创业能力。Innovation and entrepreneurship education implementation as an opportunity, we optimized the integration of microbiology creative core content, improved teaching model, and expand the microbiology pra ctice teaching base. We encourage students to participate in scientific research. We cultivated ＂double type＂ teachers, and improved the level of teachers of microbiology teaching innovative undertaking, so as to promote the students＂ innovation ability.

关 键 词：食品 创新 微生物学 改革 

分 类 号：G642.0[文化科学—高等教育学]