白酒酿造工程专业微生物学课程建设探索与实践  

作　　者：王新叶 李红霞 李芳香 吴启 赵亮 

机构地区：[1]茅台学院,贵州仁怀564500

出　　处：《高教学刊》2025年第6期79-82,87,共5页Journal of Higher Education

基　　金：贵州省教育厅2020年贵州省高等学校教学内容和课程体系改革项目“白酒酿造专业微生物课程体系建设及教学模式研究”(2020254);贵州省教育厅教改课题“基于BOPPPS理念下白酒酿造工程专业的《酒类分析检验》课程思政教学改革与探索”(2022358)。

摘　　要：作为生命科学领域的重要基础学科,微生物学课程已成为各高等院校生物及其相关学科专业的基础课程。针对白酒酿造工程专业而言,需要学生掌握一定酿酒微生物的专业知识。该文以现有教材为基础,对微生物学的教学内容和授课方式重新进行设计,通过课后研修的方式将白酒酿造微生物相关研究前言知识融入课堂教学,同时自然恰当地融入课程思政。形成以微生物学教学目标为立足点,以课后研修为抓手,课程思政贯穿始终的微生物学教学体系。As an important basic subject in the field of life science,Microbiology has become a basic course for biology and its related subjects in colleges and universities.For the Liquor Brewing Engineering major,it is necessary for students to master some professional knowledge of brewing microorganisms.Based on the existing teaching materials,the paper re-designed the teaching content and teaching methods of Microbiology,and integrated the preamble knowledge of liquor brewing microbiology into the classroom teaching through after-class research,and naturally and appropriately integrated into the curriculum,which forms a Microbiology teaching system based on the teaching goal of Microbiology,with after-school research and training as the starting point,the curriculum ideology and politics throughout the course.

关 键 词：微生物学 白酒酿造工程专业 课后研修 教学内容 课程思政 

分 类 号：G642[文化科学—高等教育学]