发酵与酶工程实验教学模式的改革与实践  

Exploration and Practice on Comprehensive and Designing Experiment in Fermentation and Enzyme Engineering Experiment

作　　者：张少平 梁盛年[2] ZHANG Shao-ping;LIANG Sheng-nian(School of Food and Pharmaceutical Engineering,Zhaoqing University,Guangdong Zhaoqing 526061;School of Life Sciences,Zhaoqing University,Guangdong Zhaoqing 526061,China)

机构地区：[1]肇庆学院食品与制药工程学院,广东肇庆526061 [2]肇庆学院生命科学学院,广东肇庆526061

出　　处：《广州化工》2024年第1期224-226,共3页GuangZhou Chemical Industry

基　　金：肇庆学院教学改革项目(2014165)。

摘　　要：发酵与酶工程是生物工程、生物技术和食品工程等专业实践性强的一门专业课程,该课程与实际生产联系紧密。为了增强理论课程的教学效果,适应应用性人才培养的需要,我们从实验设计、方案制定、方案实施和考核体系等方面,对发酵与酶工程课程实验教学方法进行了探索和总结。综合性、设计性实验教学方法可促进学生的专业学习,提高学生的动手能力和科研创新能力,是值得推广的教学新模式。Fermentation and Enzyme Engineering is a practical professional course in Bioengineering,Biotechnology and Food Engineering,The course is tightly linked to production practices.In order to enhance the teaching effect of the theory course and and meet the needs of cultivating applied talents,The experimental teaching mode of fermentation and enzyme engineering course was explored and summarized from the aspects of experimental design,scheme making,scheme implementation and assessment system.Comprehensive or designing experimental teaching method was worth popularized as the new teaching mode which can promote students'professional learning,improve students'practical ability and scientific innovation ability.

关 键 词：综合性 设计性实验 发酵与酶工程实验 

分 类 号：G642.0[文化科学—高等教育学]