浅谈“食品发酵工程”课程的教学改进与实践  

Discussion on the Teaching Improvement and Practice of Food Fermentation Engineering Course in Colleges and Universities

作　　者：何渊[1] HE Yuan(College of Biology and Basic Medical Sciences,Soochow University,Suzhou,Jiangsu 215000,China)

机构地区：[1]苏州大学基础医学与生物科学学院,江苏苏州215000

出　　处：《教育教学论坛》2021年第2期117-120,共4页Education And Teaching Forum

基　　金：2020年度自然资源部海洋生态环境科学与技术重点实验室开放课题“浒苔微观繁殖体年际变化”(MEEST-2020-2)。

摘　　要：“食品发酵工程”是一门快速发展的新兴课程,具有涉及面广、应用性强的特点,文章以苏州大学食品专业课程教学为例,从该课程的教学现状、教学改进措施以及课程的实践等方面对教学进行了探索,只有打破常规的教学模式,引入多元化的教学方法,才能大幅度提高该门课程的教学质量。只有兼顾理论知识学习和实践操作培训,才能使学生更好地满足企业的需求。Food Fermentation Engineering is a fast-growing emerging course,which has the characteristics of wide coverage and strong applicability.This paper takes the course teaching of food major of Soochow University as an example,explores the teaching situation,teaching improvement measures and the practice of the course.Only by breaking the conventional teaching model and introducing a variety of teaching methods can the teaching quality of the course be greatly improved.Only by taking into account theoretical knowledge learning and practical operation training can students better meet the needs of enterprises.

关 键 词：食品发酵工程 高校 探索 实践 

分 类 号：G642[文化科学—高等教育学]