食品微生物学实验教学模式改革初探  

Reform for teaching model of food microbiological experiment

作　　者：周连玉[1,2] 乔枫[1,2] ZHOU Lianyu;QIAO Feng(Key Laboratory of Medicinal Plant and Animal Resources of the Qinghai-Tibetan Plateau in Qinghai Province,Qinghai Normal University,Xining 810008,China;School of Life Science,Qinghai Normal University,Xining 810008,China)

机构地区：[1]青海师范大学生命科学学院,青海西宁810008 [2]青海师范大学青海省青藏高原药用动植物资源重点实验室,青海西宁810008

出　　处：《实验室科学》2020年第6期237-239,共3页Laboratory Science

基　　金：国家自然科学地区科学基金(项目编号:31760697);青海省青藏高原药用动植物资源重点实验室项目(项目编号:2020-ZJ-Y40);青海师范大学校级教学研究项目(项目编号:qhnujy2016136,qhnujy2018119)。

摘　　要：食品微生物学实验是高校食品科学与工程专业必修的一门专业基础实验课程。结合专业的培养目标,从课前准备、实验内容、实验方法、教学手段、考核方式等方面不断地改革食品微生物学实验教学环节,激发学生参与实践教学活动的兴趣和动机,充分发挥他们的主观能动性,使学生的参与意识、创新意识和动手能力都能得到明显的提高,以适应微生物产业发展的需求;并且这种教学模式可为当前高等院校工科类实验课程教学提供借鉴。Food microbiology experiment is a basic and major experimental course for food science and engineering specialty in university.Based on educational objectives,teaching links of food microbiology experiment including pre-lesson preparation,experiment content and method,teaching method,and assessment method were continually reformed to stimulate students enthusiasm and motivation in practical teaching activities,play their subjective initiative,improve participation consciousness,innovational consciousness,and manipulative ability of students,and adapt to requirement of microorganism industry.The teaching model may provide a reference for teaching of engineering experimental course in university.

关 键 词：食品微生物学实验 教学模式 创新意识 动手能力 

分 类 号：G642[文化科学—高等教育学]