后疫情时代“食品微生物学”课程教学改革探索  

Exploration on the Teaching Reform of Food Microbiology Course in the Post-epidemic Era

作　　者：肖愈 侯爱香[1] 王远亮[1] 张春艳[1] 李珂[1] XIAO Yu;HOU Aixiang;WANG Yuanliang;ZHANG Chunyan;LI Ke(College of Food Science and Technology,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《农产品加工》2022年第18期133-135,142,共4页Farm Products Processing

基　　金：湖南省一流本科课程建设--食品微生物学(2021年);湖南省教育厅优秀青年项目(19B269)。

摘　　要：联系疫情背景,提出了“食品微生物学”教学要围绕优化教学内容突出教学重点,引入线上线下混合式教学,采用启发式和案例式教学方法,增设学生专题汇报环节,完善考核体系等方面进行改革探索,以期在学生掌握专业知识的基础上,提升分析解决问题的能力,增强社会责任感,提高学生综合素养,提升“食品微生物学”课程的教学质量。Under the background of the epidemic,this article proposed that Food Microbiology teaching reforms and explorations should be carried out from the following aspects,which were optimizing teaching content,highlighting the teaching points,introducing mixed teaching of online and offline,adopting heuristic and case-based teaching methods,adding student reporting course,and improving the evaluation system,etc.By these ways,the students could gain great professional knowledge,improve their ability of analyzing and solving problems,enhance the sense of social responsibility,improve students'comprehensive literacy,and thus could achieve the goal of improvement of the teaching quality of Food Microbiology course.

关 键 词：食品微生物学 疫情 混合式 启发式 案例式 

分 类 号：G642[文化科学—高等教育学]