新工科背景下发酵工程课程立体化教学改革探讨  

作　　者：徐学锋[1] 李艳丽 

机构地区：[1]华南农业大学食品学院,广州510642 [2]华南农业大学马克思主义学院,广州510642

出　　处：《高教学刊》2024年第26期127-130,共4页Journal of Higher Education

基　　金：广东省本科高校教学质量与教学改革工程建设项目“以新工科人才培养为导向的发酵工程实践教学模式探索”(粤教高函[2020]19号)、“三全育人理念下农业院校课程思政建设模式探索——以华南农业大学为例”(粤教高函[2021]29号)。

摘　　要：随着新工科建设的推进,发酵工程作为生物工程、食品工程等相关专业的核心课程,面临着教学改革的迫切需求。该文基于新工科人才培养的理念和思维,分析发酵工程课程教学改革的现状、存在的问题,提出以新工科人才培养为导向构建适应新时代需求的立体化教学体系,并给出实践教学改革具体思路和实施策略。With the advancement of the new engineering disciplines construction,Fermentation Engineering,as a core course in majors such as bioengineering and food engineering,is facing the urgent need for teaching reform.Based on the concept and thinking of new engineering talent cultivation,this article analyzes the current situation and existing problems inteaching reform of the course of Fermentation Engineering.It proposes the construction of a three-dimensional teaching system that adapts to the needs of the new era,guided by the cultivation of new engineering talents.Additionally,it provides specific ideas and implementation strategies for practical teaching reform.

关 键 词：新工科 发酵工程 教学改革 人才培养 立体化教学 

分 类 号：G642[文化科学—高等教育学]