“食品微生物学”与“食品微生物学检验”对接镶嵌式教学方式初探  

Exploring the teaching method of docking&inlaying-model in Food Microbiology and Food Microbiological Testing

作　　者：曾献春[1] 郭莉娟 孙丰慧[1] 代敏[1] 陈建林 江岩[1] 张庆莲[1] ZENG Xian-Chun;GUO Li-Juan;SUN Feng-Hui;DAI Min;CHEN Jian-Lin;JIANG Yan;ZHANG Qing-Lian(Department of Laboratory Medicine,Chengdu Medical College,Chengdu,Sichuan 610500,China)

机构地区：[1]成都医学院检验医学院,四川成都610500

出　　处：《微生物学通报》2020年第4期1126-1132,共7页Microbiology China

基　　金：四川省教改项目(JG2018-858);成都医学院教改项目(JG201722,JG201823)。

摘　　要：“食品微生物学”是食品质量与安全专业的基础课,“食品微生物学检验”为后期专业课程,原教学设计为两门相对独立的课程。教学中发现两门课程在理论、实验教学内容上存在重复和交叉,不利于“教”与“学”的深度融合。为了打破两门课程间的壁垒,我们将理论课程内容进行融合与贯通,实现模块式对接;对实验课程进行整合与设计,将课程内容镶嵌为综合性实验。经过3年的教学实践,我们初步构建了跨课程整合-对接镶嵌式教学模式,不仅提高了教学效率,同时增强了学生专业能力培养和综合素质提高,也为其他课程教学改革提供了借鉴。Food Microbiology is a fundamentally important course for students who major in Food Quality and Safety,and is also essential for further learning of the advanced course of Food Microbiology Testing.Previously the two course were treated independently in traditional teaching design.Later we found that there are many repeated and related contents in theory and experimental teaching of the two courses,which results in the ineffective link between the learning and teaching.In this study,theory teaching contents of Food Microbiology and Food Microbiology Testing were effectively docked by breaking the teaching structure of the two courses.Meanwhile,the experimental teaching contents of the two courses were inlayed into a series of combined experiments.After three years’teaching practice,the cross-course docking and inlaying-model was effectively constructed.The model improves not only the teaching efficiency,the students’professional capacity and overall qualities,but also provides a good reference sample for course reforming.

关 键 词：食品微生物学 食品微生物学检验 跨课程整合 教学方式 

分 类 号：TS201.3-4[轻工技术与工程—食品科学] TS207.4-4[轻工技术与工程—食品科学与工程] G642[文化科学—高等教育学]