发酵工程实验课教学体系及内容的改革与探索  

Reform and Exploration of Teaching System and Content of Experimental Courses of Fermentation Engineering

作　　者：张强[1] 稽冶[1] ZHANG Qiang;JI Ye(School of Life Science and Technology,Changchun University of Science and Technology,Changchun,Jilin 130022,China)

机构地区：[1]长春理工大学生命科学技术学院,吉林长春130022

出　　处：《酿酒科技》2020年第11期131-134,共4页Liquor-Making Science & Technology

基　　金：吉林省高教学会高教科研课题:基于工程教育专业认证的发酵工程实验教学改革研究(JGJX2020D75);长春理工大学教育科学规划课题:构建发酵工程实验课三大平台体系的研究与探索(XJY1915)。

摘　　要：发酵工程作为生物工程专业学生的必修课程,是一门实践性极强的学科。传统的发酵工程实验大多采用验证性实验,教学内容比较单一,学生往往处于被动地位,这不利于学生自主创新能力的培养,也不符合工程教育专业认证理念的要求。本项研究我们对发酵工程实验课教学体系及内容进行了改革,即强化学生基础性实验技能,提高学生综合性实验技能,培养学生创新性设计实验技能。该项改革研究应用于发酵工程实验教学中,取得了良好的教学效果。As a compulsory course for students majoring in bioengineering,fermentation engineering is a highly practical subject.Most of the traditional fermentation engineering experimental courses use verification experiments,and the teaching content is relatively single.Students are often in a passive position,which is not helpful to develop students’independent innovation ability,and does not meet the requirements of the professional certification concept of engineering education.In this study,we have reformed the teaching system and content of the experimental courses of fermentation engineering,aiming at strengthening students’basic experiment skills,improving students’comprehensive experiment skills,and cultivating students’innovative experiment design skills.The reform results have been applied in the teaching of experimental courses of fermentation engineering,and have achieved good teaching effects.

关 键 词：发酵工程 实验课程 教学改革 

分 类 号：G642[文化科学—高等教育学] TS261[文化科学—教育学]