《发酵工程工艺原理》课程的教学实践与探索

Teaching Practice and Exploration for Principles of Fermentation Technology

发酵工程工艺原理是医药、轻工、农业类高等院校的必修课,是将微生物学、生物化学、化工原理、生化反应动力学等基础理论知识应用到生产实践中的桥梁课程。文章针对食品专业课程设置的特点,对其专业课发酵工程工艺原理的教学改革与实践进行了探索,详细介绍了所采取的措施如重视绪论课教学、加强教学内容更新等,同时对所采取措施的效果进行了阐述。

Principles of fermentation technology was a compulsory course for university students majored in pharmaceuticals, light industry and agriculture. It was the core course which links the theory of microbiology, biochemistry, chemical engineering and biochemical reaction kinetics to manufacture and practice. To counter the characteristics of courses offered for students of food science and engineering, research has been done on teaching practice for principles of fermentation technology, and put forward some measures, for example, thinking highly of introduction, emphasizing the renewal of teaching content, to improve the teaching quality.