面向创新人才培养的“发酵工艺学”实验教学课程模式改革与实践

Reform and Practice of the Experimental Model of “Fermentation Technology” for Cultivating Innovative Talents

为了培养出具有创新思维、创新能力,服务于食品工业的食品科学与工程专业高素质应用人才,对“发酵工艺学”实验教学环节进行改革,分析传统实验教学面临的问题,提出实验课程体系构建、实验教学实施、实验考核三方面改革举措,形成创新性实验教学方案。“发酵工艺学”实验教学改革,可以促进学生创新思维的形成和创新能力的培养,提升学生素质。

In order to cultivate high-quality applied talents with innovative thinking and innovative ability to serve the food industry in the future,to carry out reform practice on the experimental teaching links of“Fermentation Technocogy”,analyze the problems faced by traditional experimental teaching,and propose experimental courses.The reform measures of system construction,experimental teaching implementation and experimental assessment form an innovative experimental teaching program.The experimental teaching reform of“Fermentation Technology”effectively promoted the formation of innovative thinking and the cultivation of innovative ability,and the quality of students was comprehensively improved.