基于新工科食品人才培养的“微生物学”课程群建设探索与实践

Construction and Practice of Microbiology Course Group Based on New Engineering Disciplines Food Talent Training

在教育部倡导“新工科”计划的背景下,为提升新工科食品人才培养质量,对主修能力培养的“微生物学”课程群进行建设.首先分析了“微生物学”课程群的概况,然后从课程群的结构调整、组织划分、教学内容、实验内容、科研活动及创新创业实践等方面的建设进行探索并实践.通过“微生物学”课程群的建设,强化课程群内各课程内容联系性和内在逻辑,打破课程内容的绝对归属性,增强其为培养共同技能的服务特征,并强化食品人才的理论体系和实践技能,满足食品行业发展需求.

Under the background of the new engineering disciplines program proposed by ministry of education,Microbiology course group as the major training content was constructed,in order to improve the qualities of food talent training. The general situation of Microbiology course group was firstly analyzed in this paper. Then, construction of Microbiology course group was discussed and practiced from these aspects,including,course group structural adjustment,group division,teaching content,experiment content,research activities,and innovative and enterprising practices. By the construction of Microbiology course group,the interrelation and internal logic of teaching content among courses in group were strengthened,and the absolute attribution of the course content was broken,then their service characteristics for training common skills were enhanced. And this could strengthen the theoretical system and practical skills of food talents,and meet the development demands of food industry.