食品微生物学实验为基础的卓越人才培养模式改革初探  

Exploring the New Mode for Culturing the Talented Person on the Basis of the Experiment of Food Microbiology

作　　者：赵国忠[1] 苏宇杰[1] 杨芹[1] 何钊[1] 李海涛[1] Zhao Guozhong;Su Yujie;Yang Qin;He Zhao;Li Haitao(School of Food Science and Technology,Wuxi Jiangsu,214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《科技创新导报》2016年第25期152-153,共2页Science and Technology Innovation Herald

基　　金：江苏高校品牌专业建设工程资助项目(PPZY2015A052);江南大学2015年校级本科教育教学改革研究立项项目"本科专业综合实验与小设计实践教学模式的研究与探索"(项目编号:JG2015096)

摘　　要：随着社会发展对高素质人才能力需求的改变,国内各大高等院校课程教学模式的变革势在必行。该文旨在以食品微生物学实验课程的改革为基础,进行卓越人才培养模式改革的初步探索。以中国传统发酵食品的制作为研究基础,充分调动学生学习的主观能动性,并从研究方法、目标、项目特色、创新点等角度,阐明了此变革模式的可行性。With the changing of social demand for highly qualified personnel capacity,reformation of curriculum teaching model in higherinstitutions is imperative.This article aims to reform the Food Microbiology Experiment Course as the basis for outstanding talenttraining mode reform of preliminary exploration.The triditional fermentated food in China was made in class for arousing the enthusiasmof students,and the feasibility of this change mode was clarified from research methods,objectives,project features and innovationperspectives.

关 键 词：食品微生物学实验 人才培养 改革 探索 

分 类 号：G64[文化科学—高等教育学]