后疫情时代下对“食品微生物学”课程教学的思考  

Thinking on the Teaching Reform of“Food Microbiology”Course in the Post-Epidemic Era

作　　者：唐超 阚娟[1] 千春录[1] 金昌海[1] 刘俊[1] TANG Chao;KAN Juan;QIAN Chunlu;JIN Changhai;LIU Jun(College of Food Science and Engineering,Yangzhou University,Yangzhou 225009)

机构地区：[1]扬州大学食品科学与工程学院,扬州225009

出　　处：《食品工业》2024年第1期151-154,共4页The Food Industry

基　　金：扬州大学高层次人才科研启动基金(137012822)。

摘　　要：“食品微生物学”是生物类相关专业的核心课程,里面许多知识点和其他学科存在着紧密的连接。但是,随着科学技术的发展,“食品微生物学”里的知识点更新快、难度加大,在有限的课堂时间内难以引发学生的学习兴趣,进而限制学生对该课程知识的学习,传统模式下培养的学生难以满足新时代下企业对于人才的需求。文章主要针对课程目标、课程内容和教学方式的改革进行了探讨,以提高学生对“食品微生物学”学习的热情、提高课堂学习效率,进而提高教学质量,培养出符合新时代发展的社会主义接班人。“Food Microbiology”is a core subject of biology-related disciplines,and contains many knowledge points that are closely associated with other subjects.However,the development of scientific technologies updates and increases the difficulty of several knowledge points in“Food Microbiology”.Accordingly,it is difficult to arouse students’learning interest in the class,which limits students’learning efficiency.Under the traditional mode,it is difficult to meet the demand of enterprises for talents in the new era.This article mainly discusses the reform of curriculum objectives,curriculum content and teaching approaches.The goals of this paper are to increase students’enthusiasm for“Food Microbiology”,to improve learning efficiency and teaching quality,and to cultivate socialist successors in line with the development of the new era.

关 键 词：食品微生物学 课程目标的改革 课程内容的改革 教学方法的改革 

分 类 号：G642.4[文化科学—高等教育学] TS201.3-4[文化科学—教育学]