国家一流本科专业建设背景下的“食品微生物学实验”课程改革探索  

Teaching exploration of Experiments in Food Microbiology under the background of national first-class undergraduate specialty construction

作　　者：谷益安 黄巍巍 徐虹[1] GU Yi’an;HUANG Weiwei;XU Hong(College of Food Science and Light Industry,Nanjing Tech University,Nanjing 211816,Jiangsu,China)

机构地区：[1]南京工业大学食品与轻工学院,江苏南京211816

出　　处：《微生物学通报》2024年第4期1079-1087,共9页Microbiology China

基　　金：食品科学与工程国家本科一流专业建设点项目(2020)。

摘　　要：根据国家一流本科专业人才培养目标,针对传统食品微生物学实验教学中存在的教学内容缺乏探究性实验、教学方式忽略学生主体地位、缺乏过程性考核体系等问题,引入了基础技能学习与探究性实验相结合的3个模块共8个单元的教学内容,“线上+线下”混合式教学方式及单元、模块、实操3个层次的过程性考核制度。实现了课程教学在深度和广度上的提升,促进了个性化学习。本文介绍了课程体系的建设内容,并结合教学实践对改革过程中存在的挑战进行了分析,借以推动国家一流本科专业建设,培养食品学科优秀人才。The traditional teaching of Experiments in Food Microbiology have problems such as the lack of inquiry experiments in teaching content,the neglect of student subjectivity in teaching methods,and the lack of process assessment.In view of these problems and according to the cultivation objectives of national first-class undergraduate specialty,we organized the teaching content involving 3 modules with a total of 8 units combining basic skill learning and inquiry experiments,established an“online+offline”mixed teaching method,and introduced a process assessment method at three levels of units,modules,and practical operations.This teaching reform has improved the depth and breadth of the course and promoted personalized learning.This paper introduces the reform of teaching system for Experiments in Food Microbiology and analyzes the challenges in the reform based on teaching practice,aiming to promote the construction of first-class undergraduate specialty and cultivate outstanding talents in food science.

关 键 词：食品微生物学实验 国家一流本科专业 教学改革 探究性实验 过程性考核 

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