基于民族区域优势的“食品微生物学”课程改革  

The Curriculum Reform of"Food Microbiology"Based on the Advantages of Ethnic Regions

作　　者：李丽杰[1] 孟和毕力格[1] LI Lijie;MENG HE Bilige(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018)

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品工业》2023年第10期203-207,共5页The Food Industry

摘　　要：“食品微生物学”课程是食品相关的专业基础核心课,是本科生的主干课程,但课程的民族、区域特色不够鲜明。对“食品微生物学”课程进行改革,使其更好符合民族地域办学特色。在现有教学资源基础上,对“食品微生物学”改革教学内容和丰富教学资源,完善蒙语授课的教材建设、教学方法、考核体系,建设出充分体现内蒙古自治区乳、肉资源丰富地域优势的“食品微生物学”专业课程,并且在工程教育专业认证能力导向教育过程中也将发挥重要作用。"Food Microbiology"course is the professional core course and the main course of undergraduates.However,the national and regional characteristics of this course are not clear enough.The course of Food Microbiology"is reformed to make it better conform to the characteristics.On the basis of the existing teaching resources,reform the teaching content and enrich the teaching resources of"Food Microbiology",improve the construction of teaching materials,teaching methods and assessment system of Mongolian teaching,and build a professional course of"Food Microbiology"that fully reflects the rich geographical advantages of milk and meat resources in Inner Mongolia Autonomous Region.It will also play an important role in the process of ability-oriented education of engineering education professional certification.

关 键 词：食品微生物学 课程改革 民族特色 

分 类 号：TS201.3-4[轻工技术与工程—食品科学] G642.3[轻工技术与工程—食品科学与工程]