后疫情时代下对“食品生物技术”课程的思考  

Thinkingon the Teaching Reform of“Food Biotechnology”Coursein the Post-epidemic Era

作　　者：徐敬国 唐超 康壮丽 XU Jingguo;TANG Chao;KANG Zhuangli(College of Tourism and Cuisine Science,Yangzhou University,Yangzhou 225009;College of Food Science and Engineering,Yangzhou University,Yangzhou 225009)

机构地区：[1]扬州大学旅游与烹饪学院,扬州225009 [2]扬州大学食品科学与工程学院,扬州225009

出　　处：《食品工业》2024年第12期171-174,共4页The Food Industry

基　　金：国家自然科学基金(32402268);扬州市“绿扬金凤”优秀博士(137012843)。

摘　　要：“食品生物技术”是食品类相关专业的核心课程,其许多知识点和其他学科存在紧密的连接。但随着科学技术的发展,“食品生物技术”的知识点更新快、难度加大,在有限的课堂时间内难以引发学生的学习兴趣,进而限制学生们对课程知识的学习,传统模式下培养的学生难以满足新时代下企业对于人才的需求。我校主要针对课程目标、课程内容和教学方式的改革进行探讨,以提高学生对“食品生物技术”学习的热情、提高课堂学习效率,进而提高教学质量,培养出符合新时代发展的社会主义接班人。“Food Biotechnology”is a core course of food science-related disciplines and contains many knowledge points that are closely associated with other subjects.However,the development of scientific technologies update and increase the difficulty of several knowledge points in“Food Biotechnology”.Accordingly,it is difficult to arouse students’learning interest in the class,which limits students’learning efficiency.Under the traditional mode,it is difficult to meet the demand of enterprises for talents in the new era.Mainly discuss the reform of curriculum objectives,curriculum content and teaching approaches.The goals are to increase students’enthusiasm for“Food Biotechnology”,to improve learning efficiency and teaching quality,and to cultivate socialist successors in line with the development of the new era.

关 键 词：食品生物技术 课程目标的改革 课程内容的改革 教学方法的改革 

分 类 号：G63[文化科学—教育学]