基于本硕博一体化的食品专业课程建设探索——以“食品微生物学”课程群为例  

Exploration of Food Professional Curriculum Construction Based on the Integrated Training Mode of Bachelor-master-doctor:Taking the Course Group of Food Microbiology as an Example

作　　者：林雪 王露[1] 张琳[1] 张家超[1] 李从发[1] LIN Xue;WANG Lu;ZHANG Lin;ZHANG Jiachao;LI Congfa(College of Food Science and Engineering,Hainan University,Haikou,Hainan 570228,China)

机构地区：[1]海南大学食品科学与工程学院,海南海口570228

出　　处：《农产品加工》2025年第1期120-122,共3页Farm Products Processing

基　　金：海南省高等学校教育教学改革研究资助项目(HNJG2023-6,HNJG2023-22);海南大学教育教学改革研究项目(HDJG-Y202318,HDJY2323)。

摘　　要：课程建设是践行本硕博一体化培养人才的重要工作。综述食品专业核心课程“食品微生物学”课程群建设情况,提出从优化教学目标、创新设计课程内容、匹配教学方式方法和建立形成性评价反馈体系4个方面探索“食品微生物学”课程群建设,并对现阶段实践效果进行总结,旨在切实提升专业课程教学效果,服务本硕博一体化人才培养。Curriculum construction is an important task in implementing the integrated training mode of bachelor-master-doctor and cultivating talents.Firstly,this article analyzed the current construction of the core course of food major the course group of Food Microbiology.Then,four aspects were proposed to explore the construction of the Food Microbiology course group,including optimizing the teaching objectives,innovating the course content design,matching the teaching methods,and establishing the formative evaluation feedback system.Finally,the current practical effects were summarized.The overall objective of the course construction was to effectively improve the teaching and learning effects of the professional curriculum and serve the integrated talent-training of bachelor-master-doctor.

关 键 词：课程建设 本硕博一体化 “食品微生物学”课程群 

分 类 号：G642.0[文化科学—高等教育学]