微生物学通报食品微生物学三段式实践教学模式的探索.PDFVIP

微生物学通报 Mar. 20, 2018, 45(3): 665−669 Microbiology China /wswxtbcn tongbao@ DOI: 10.13344/j.microbiol.china.170657 高校教改纵横 食品微生物学三段式实践教学模式的探索 * 高秀芝 刘慧 张巍 刘一倩 熊利霞 张艳艳 王晓东 易欣欣 (北京农学院食品科学与工程学院 食品质量与安全北京实验室 北京 102206) 摘 要：根据食品微生物学的教学目的与内容，建立基础实验训练阶段–专业技能训练阶段– 自主 设计实验训练阶段的三段式教学模式，初步构建了以能力培养为目的的食品微生物学综合实践教 学体系。教学过程中突出学生的主体作用，进一步提高学生创新思维能力、强化学生动手能力， 使学生在实践中掌握食品微生物学综合实验技能。 关键词：食品微生物学，基础实验训练，专业技能训练，自主设计实验，实践教学体系 Exploration of three-stage practical teaching mode of Food Microbiology * GAO Xiu-Zhi LIU Hui ZHANG Wei LIU Yi-Qian XIONG Li-Xia ZHANG Yan-Yan WANG Xiao-Dong YI Xin-Xin (Beijing Laboratory for Food Quality and Safety, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China) Abstract: According to the teaching objective and content of Food Microbiology, three-stage teaching mode was established, that was based experimental training stage, professional skills training stage, self-design experiment training stage. Comprehensive practice teaching system was constructed. The main role of students was emphasized in the teaching process. Students’ innovative thinking ability and practical ability can be further improved, so that students can master the comprehensive experimental skills of Food Microbiology in practice. Keywords: Food Microbiology, Based experimental training, Professional skills training, Self-design