食品微生物教学改革体会及实践研究  

Experience and Practice of Food Microbiology Teaching Reform

作　　者：田晓蕾[1] 朱莹[1] Tian Xiaolei;Zhu Ying(Heilongjiang Vocational College of Agricultural Economics, Mudanjiang 157041, China)

机构地区：[1]黑龙江农业经济职业学院

出　　处：《现代食品》2019年第8期27-28,共2页Modern Food

摘　　要：食品微生物学作为联系食品和微生物的学科,通过对微生物的研究和合理利用,可为食品安全提供良好的保障。由于食品微生物学是高等院校食品质量与安全专业的重要专业课程,所以适时改革食品微生物教学课程对相关专业高级人才的培养有重要的意义。本文从几方面分析了食品微生物教学的改革,仅供参考。Food microbiology, as a subject related to food and microorganisms, can provide good guarantee for food safety through the research and rational utilization of microorganisms. As food microbiology is an important professional course in the major of food quality and safety in Colleges and universities, timely reform of food microbiology teaching course is of great significance to the cultivation of senior talents in relevant specialties. This article analyses the reform of food microbiology teaching from several aspects for reference.

关 键 词：食品微生物 教学改革 教学手段 

分 类 号：TS201.3[轻工技术与工程—食品科学]