“发酵工业微生物菌种分离和纯化”的实验教学设计  

Experimental Teaching Design of "Separation and Purification of Microbial Species in Fermentation Industry"

作　　者：崔月花[1] 董召娣 孙勤富 王仕楷 黄金林[1] 潘志明[1] Cui Yuehua;Dong Zhaodi;Sun Qinfu;Wang Shikai;Huang Jinlin;Pan Zhiming

机构地区：[1]扬州大学生物科学与技术学院

出　　处：《科教文汇》2019年第30期68-69,共2页Journal of Science and Education

基　　金：扬州大学本科专业品牌化建设与提升工程项目“ZYPP2018B016”

摘　　要：本文对“发酵工业菌种分离和纯化”实验模式进行了改进,由过去的以教师为主的实验设计改为由学生主导的实验设计,让学生成为教学模式的主体。经过实践证明,这种模式既让学生掌握了知识和操作技能,又培养了学生的科研和专业素养;同时也提升了教师各方面的能力。In this paper, the experimental model of "separation and purification of microbial species in fermentation industry" was improved. The teacher-centered experimental design in the past was changed to the experimental design led by students,which made students the main body of teaching. It has been proved by practice that this model not only allows students to master the knowledge and operational skills, but also cultivates students’ scientific research and professionalism;it also enhances the ability of teachers in all aspects.

关 键 词：发酵工艺学 实验教学设计 教学模式 

分 类 号：G642[文化科学—高等教育学]