生产为导向的白酒酿造工程专业微生物课程体系重建思路  

作　　者：赵亮 郭举 罗贞标 胡智慧 王新叶 

机构地区：[1]茅台学院酿酒工程系,贵州仁怀564507

出　　处：《高教学刊》2023年第35期76-79,共4页Journal of Higher Education

基　　金：贵州省教育厅关于2020年贵州省高等学校教学内容和课程体系改革项目“后疫情时期基于‘虚实结合,以实为主’模式下的实验课程新教学体系构建研究——以《综合化学实验2》为例”(2020256);“白酒酿造专业微生物课程体系建设及教学模式研究”(2020254)。

摘　　要：微生物学相关知识体系是白酒酿造工程专业人才应掌握的核心理论体系,同时也是提出、分析并解决生产实际问题的先决条件。目前现有的微生物学课程体系及教学内容无法适应本专业人才的培养目标和要求,需要对此进行适当改革和重建。该文从现有课程体系出发,分析知识构架在本专业人才培养中存在的缺陷和问题。其次,通过生产一线调研,分析、总结生产过程的理论需求方向,并以此为牵引,提出课程体系构建的基本思路和目标。以此,希望该文提出的课程体系建设思路对国内其他开设酿酒类专业高校有所参考。The microbiology related knowledge is a core theoretical system which should be grasped by the talent expert in Chinese liquor brewing engineering,and also is an essential prerequisite for them to raise,analyze,and resolve the practical problems of production.However,the content of courses available could not be appropriated for the talent cultivation.Therefore,innovation and rebuilding to the current curriculum system should be performed.In this paper,we first analyze the knowledge framework in the current curriculum and raise issues about the gap between that and the personal training of Chinese liquor brewing engineering.Further,theoretical demands were collected and sorted from interviewing and investigating to brewer and technician in different liquor brewing factory.On the basis of this,we put forward the basic thought and goal about rebuilt a new microbiology curriculum system.Depending on this,we expect that this paper will have reference value for the construction of related majors in domestic universities.

关 键 词：生产问题 调研访谈 课程构架 生产理论需求 微生物学 

分 类 号：G640[文化科学—高等教育学]