酿酒微生物学实践教学的改革初探.pdfVIP

年第 期（总第 期）· ) 110 酿酒科技 2010 10 196 LIQUOR－MAKING SCIENCE ＆ TECHNOLOGY 2010 No．10(Tol．196 酿酒微生物学实践教学的改革初探 刘 畅，刘绍军 (河北科技师范学院食品科技学院，河北 秦皇岛 066000) 摘 要： 酿酒微生物学是酿酒工程专业的核心课程。为适应高等教育发展和人才培养的要求，分析了传统实践教 学的主要弊端，并对酿酒微生物学的实践教学进行教学改革初探。通过合理设置实验课程内容，安排教学实习，采用 科学的教学方法和考核制度，加强学生对理论知识的理解和科研能力的培养，取得了良好的教学效果。 关键词： 酿酒微生物学； 实验课； 教学改革 ： ； ； ： ： （ ） 中图分类号 TS261.1 Q93-3 G42 文献标识码 B 文章编号 1001－9286 2010 10－0110－02 Investigation on the Reform in Practical Teaching of Liquor-making Microbiology LIU Chang and LIU Shao-Jun (College of Food Science Technology, Hebei Normal University of Science Technology, Qinhuangdao, Hebei 066600, China) Abstract: Liquor-making microbiology is the core course for liquor-making engineering specialty. In order to meet the demands of higher educa- tion development and personnel training, the disadvantages of traditional teaching model were analyzed, and the reform in practical teaching of liquor-making microbiology was discussed. In practice, we had carried out the reform in experimental contents, practical training, teaching meth- ods and examination system, which was beneficial to students understanding of theoretical knowledge and could enhance their scientific research capability. The reform has achieved satisfactory teaching effects by now. (Tran. by YUE Yang) Key words: liquor-making microbiology; lab course; teaching reform 酿酒微生物学是高等农业院校酿酒工程本科专业的 从简单验证性实验向综合性实验发展。 微生物学实验的 [2] 核心课程，是实践性及应用性很强的学科，与微生物学、 各项目间有内在联系 ，安排实验要有连接性，使分散的 生物化