“发酵工程”课程设计成绩评定及主成分分析法的应用  

Evaluation of Fermentation Engineering Course Design and Application of Principal Component Analysis

作　　者：仝倩倩[1] TONG Qianqian(Huainan Normal University,Huainan,Anhui 232038,China)

机构地区：[1]淮南师范学院,安徽淮南232038

出　　处：《农产品加工》2023年第22期124-127,共4页Farm Products Processing

基　　金：淮南师范学院校级质量工程项目(2021HSJYPJ56)。

摘　　要：基于对淮南师范学院“发酵工程”课程设计考核现状的分析和研究,构建“3F”课程设计训练体系、建立了“3S”课程设计考核评估指标,设计具体的考核评估环节及成绩评定方式,并采用主成分分析法对生物制药专业共50名学生的各考核成绩及总成绩进行分析,最终确定过程考核及技术考核对学生的总成绩影响较大,提示在日常教学中应对这2个方面予以重视,以提高教学质量,提升学生综合素质。Based on the analysis and research on the current situation of Fermentation Engineering course design assessment of Huainan Normal University,this paper established the“3F”course training system;built the“3S”course design assessment and evaluation index,and designed the specific assessment and evaluation links and grade evaluation methods.The assessment scores and total scores of 50 students of biopharmaceuticals were analyzed with principle component analysis,and it was finally determined that the process assessment and technical assessment had a greater impact on the total scores of students,suggesting that these two aspects should be paid attention in daily teaching in order to improve the teaching quality and enhance the overall quality of students.

关 键 词：发酵工程 课程设计 考核 成绩 主成分分析 

分 类 号：G642[文化科学—高等教育学]