茶微生物学教学课程设计探索

Proposal of a curriculum design for Tea Microbiology teaching

微生物在茶树生长繁殖、病虫害防治、肥培管理、茶叶加工贮藏以及保健品开发等领域中扮演的角色越来越重要,甚至衍生出一门新的学科“茶微生物学”。当前茶学专业设置的微生物课程普遍存在课程内容繁杂、与茶学专业联系不紧密、不能很好地应用于专业所需等实际问题。本文以贵州大学茶学院的茶学专业为例,针对茶这一经济作物及相关的微生物,积极开展茶微生物学课程的教学内容改革探索。课程基于微生物学的基础知识,围绕微生物在茶叶生产各方面的具体作用,通过设置主题教学内容、突出专业实践教学内容和项目设计、使用灵活的学习方式、注重能力考核等多方面来综合提升该课程的教学质量,吸引学生的学习兴趣,夯实学生的基本理论与专业技能。

Microorganisms play an increasingly important role in the tea industry,including in the growth and reproduction of tea trees,disease and insect pest control,fertilizer management,tea processing and storage,and the development of health food products.In fact,an entire discipline,Tea Microbiology,has recently been established.At present,the college Microbiology courses available for those majoring in tea-related subjects have several practical problems,such as having content that is too general and of little relevance to the majors.With the Tea major in the Tea College of Guizhou University as an example,this paper explores the reforms to the Tea Microbiology course required to increase its relevance to the tea industry.The proposed course curriculum involves an introduction to basic microbiology and the specific role of microorganisms in tea production,and sets the theme of teaching content.We introduce the project design and highlight the importance of professional teaching practice and content,the use of a flexible learning style,comprehensive teaching ability appraisal to improve the quality of the course,increasing the students’interest in learning,and strengthening students’basic theory and professional skills.