面向食品科学专业研究生的细胞培养技术课程建设  

Course Construction of Cell Culture Technologies for Graduate Students Majoring in Food Science

作　　者：戴雪伶 孙雅煊 高丽萍[2] DAI Xue-ling;SUN Ya-xuan;GAO Li-ping(Research Institute for Functional Food and Technology,School of Biochemical Engineering,Beijing Union University,Beijing 100023,China;Department of Food Science,School of Biochemical Engineering,Beijing Union University,Beijing 100023,China)

机构地区：[1]北京联合大学功能食品科学技术研究院,北京100023 [2]北京联合大学生物化学工程学院食品科学系,北京100023

出　　处：《教育教学论坛》2020年第39期191-192,共2页Education And Teaching Forum

基　　金：2018年度北京联合大学人才强校百优计划“壳寡糖对淀粉样前体蛋白代谢的影响机制研究”(BPHR2018DZ03)。

摘　　要：顺应大健康产业的发展,越来越多食品科学领域相关的研究课题涉及动物、细胞生物学等基础实验。针对本校食品专业研究生生物学基础薄弱的特点,我们从优化教学内容、丰富教学方法、完善考核体系等方面着手,在《细胞培养技术》课程建设过程中不断进行探索及反思,实践教学取得一定成效。With the development of the big health industry,more and more research topics related to the food science area involves basic experiments about animal,cell biology,and etc.Due to the weak biological foundation of graduate students majoring in food science in our university,we make constant efforts to explore the course construction of Cell Culture Technologies from aspects of optimizing the teaching content,enriching the teaching methods,and improving the assessment system,and have achieved good effect in practical teaching.

关 键 词：细胞培养技术 课程建设 食品科学专业 

分 类 号：G642.0[文化科学—高等教育学]