“发酵工艺综合实验”的教学模式改革  

Teaching Model Reform of Comprehensive Experiment Course of Fermentation Technology

作　　者：周琳[1] 肖龙泉[1] 唐仁勇[1] 叶富云 万萍[1] 刘达玉[1] ZHOU Lin;XIAO Longquan;TANG Renyong;YE Fuyun;WAN Ping;LIU Dayu(School of Food Science and Biotechnology,Chengdu University,Chengdu,Sichuan 610106,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106

出　　处：《农产品加工》2024年第9期120-122,共3页Farm Products Processing

基　　金：四川省高等教育人才培养质量和教学改革项目(CDJGB2022009);成都大学人才培养质量和教学改革项目(CDJGB2022052,CDJGB2022264,CDJGB2022249)。

摘　　要：结合现阶段“发酵工艺综合实验”教学,发现过程中存在学生主观能动性不高、实践中不熟悉工艺流程等问题,对现有教学模式提出建议,采用虚拟仿真、翻转课堂、工厂见习等教学方法,以期调动学生实验主观能动性,全方位培养学生,提升教学效果。Based on teaching practice of Comprehensive Experiment Course of Fermentation Technology it was found that students'subjective initiative was poor,process was not familiar in practice and so on under the present teaching system.Thus,the author suggested using virtual simulation experiments,flipped classroom,factory internship and other teaching methods,in order to mobilize the enthusiasm of students'subjective initiative and improve teaching effectiveness.

关 键 词：发酵工艺综合实验 教学模式 虚拟仿真 

分 类 号：G642[文化科学—高等教育学]