“大食物观”背景下的“食品微生物学”课程改革与创新  

Innovation and Teaching Reform of Food Microbiology Based on the“Great Food View”

作　　者：徐锦岳 骆艳娥 王斐 袁亚宏 岳田利 王媛 XU Jinyue;LUO Yan’e;WANG Fei;YUAN Yahong;YUE Tianli;WANG Yuan(College of Food Science and Engineering,Northwest University,Xi’an 710069)

机构地区：[1]西北大学食品科学与工程学院,西安710069

出　　处：《食品工业》2025年第3期266-269,共4页The Food Industry

基　　金：西北大学2023年本科人才培养建设项目(XM05232389)。

摘　　要：“大食物观”概念的提出对食品相关专业的课程教育提出了新的要求和挑战,“食品微生物学”作为食品科学与工程专业的必修核心课程之一,其教学内容与“大食物观”的诸多理念高度契合。文章针对“食品微生物学”现阶段前沿性内容不足,教学模式多样化程度不够等问题,从课程内容梳理、“大食物观”元素的挖掘与融入为出发点,提出“双主线+对分课堂”的教学模式。这些改革探索不仅将“大食物观”融入“食品微生物学”的课堂教学,也将课程基础知识与国家发展、科学研究紧密结合,激发了学生兴趣,为培养具有科研创新思维和国际视野的食品人才提供了强有力的支撑。The concept of“Great Food View”has put forward new requirements and challenges for the curriculum education of food related majors.“Food Microbiology”is one of the core courses in food related majors,and its teaching contents are highly consistent with many concepts of the“Great Food View”.In order to solve the current shortcomings of limited cutting-edge knowledge and insufficient diversification of teaching modes in“Food Microbiology”,this article starts from the sorting of course content and the exploration and integration of the“Great Food View”element,and then the teaching mode of“Double main lines+Flipped classroom”is proposed.These reform explorations not only integrate the“Great Food View”into the classroom teaching of“Food Microbiology”,but also closely integrate the basic knowledge of the course with national development and scientific research,stimulate students’interest,and provide strong support for cultivating food talents with scientific research and innovative thinking and international perspectives.

关 键 词：大食物观 食品微生物学 双主线+对分课堂 教学改革 

分 类 号：G642.0[文化科学—高等教育学]