基于创新能力培养的食品微生物学教学改革.pdfVIP

第27 卷第1 期 湖南文理学院学报(自然科学版) Vol. 27 No . 1 2015 年3 月 Journal of Hunan University of Arts and Science(Science and Technology) Mar. 2015 doi: 10.3969/j.issn.1672–6146.2015.01.022 基于创新能力培养的食品微生物学教学改革 1 2 1 1 贺江, 焦凌霞 , 郭春秋, 李峰 (1. 湖南文理学院 生命科学学院, 湖南 常德, 415000; 2. 河南科技学院 食品学院, 河南 新乡, 453003) 摘要: 以创新性能力培养为目标对食品微生物学的理论和实践教学进行了一系列改革。在理论教学方面通过 优化课程知识体系、创新课程教学手段、改革课程考核模式, 构建了“知识点”与“能力点”并重的教学体系; 在 实践教学方面通过优化实验项目、革新教学手段、完善考核方式, 形成了技能和意识并重的教学理念。通过 这些改革措施的实践, 学生在自主学习能力、课堂参与激情、创新兴趣等方面得到了明显提高。 关键词: 食品微生物学; 教学改革; 创新能力 中图分类号: G 642.0 文章编号: 1672–6146(2015)0 1–0092–03 Educational reform and practice of food microbiology for cultivation of innovation ability 1 2 1 1 He Jiang , Jiao Lingxia , Guo Chunqiu , Li Feng (1. College of Life Science, Hunan University of Arts and Science, Changde 415000, China; 2. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China) Abstract: A series of reform measures about the theoretical and practical teaching of food microbiology were carried out for cultivation of innovation ability. Education system pay attention to both knowledge and ability and teaching idea pay attention to both skill and awareness was established by optimizing the knowledge system or experiment projects, reforming the teaching method and perfecting the evaluation mode. After implement these reform practices, students were obviously improved in aspects such as the ability of autonomous learning, the p