体验式教学在食品微生物学教学中的应用探索  

Application of experiential teaching in Food Microbiology

作　　者：高洁 李佳乐 桑亚新[1] GAO Jie;LI Jia-Le;SANG Ya-Xin(College of Food Science and Technology,Hebei Agricultural University,Baoding,Hebei 071000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《微生物学通报》2020年第4期1302-1307,共6页Microbiology China

基　　金：河北农业大学引进人才科研专项(701/3002002)。

摘　　要：本文针对我国高校目前在食品微生物学课程的教学现状,引入体验式教学的理念,结合体验式教学的定义及特征,以学生为中心,通过增加学生的感官体验、互动过程、操作体验、实践经历等促使其主动去探索发现。通过“情境设置—主体体验—评价体验—体验迁移”的模式,而不是单一的知识灌输,提升学生对食品微生物学的认知兴趣和主动性,增加学生的学习积极性和创造性,启发学生进行自主的知识构建,达到更好的教学效果。Experiential teaching was introduced in this paper in view of the current teaching status of Food Microbiology in Chinese universities.According to the definition and characteristics of experiential teaching,new approaches to teaching science should be student-centered.They were encouraged to explore and discover actively by increasing their sensory experience,interactive process,operational and practical experience.Promote students’ initiative and interest in Food microbiology,stimulate their enthusiasm and creativity and enlighten students’ knowledge construction by "Situational setting-Personal experience-Evaluation experience-Migration experience",but not knowledge-inculcation,in order to achieve better teaching effect.

关 键 词：体验式教学 食品微生物学 教学改革 

分 类 号：G642.4[文化科学—高等教育学] TS201.3-4[文化科学—教育学]