Food Microbiology and Safety 实验课的教改探索

Exploration and practice of teaching reform of Food Microbiology and Safety experiment course

该文作者所在大学与新西兰梅西大学合作开展了食品科学与工程专业国际化培养本科教育项目,全英文课程Food Microbiology and Safety是该项目的核心课程之一。该实验课以应用性为前提,以课程思政为引领,强调食品微生物学与食品安全学的融合,中外师资合作开展了系列教学探索与实践。课程设计以食品产品和食品生产为情境,以微生物安全为话题,模拟真实生产场景,丰富内涵和拓展外延;自主设计实验激发主观能动性、自主规划进程锻炼统筹能力、线上资源平台支撑自主学习与评价、随机分组培养团队合作能力。实践表明,课程有效实现了食品微生物学与食品安全学的有机融合,目标驱动型实验教学过程更利于激发学生的主动性,大量综合性和设计性实验提高了课程的两性一度。与同期对照班级相比,该项目所培养学生具有更强的专业素养和实践能力,为食品专业其他实验课程的教学改革提供了参考。

Jiangnan University(China)has cooperated with Massey University(New Zealand)to carry out the international undergraduate education project of food science and engineering.The course instructed in English,Food Microbiology and Safety,is one of the core courses of the program.With the guidance of curricular ideological and political,Food Microbiology and Safety experimental course took application as the premise,emphasized the integration of Food Microbiology and Food Safety,and Chinese and foreign teachers cooperated to carry out a series of teaching exploration and practice.The curriculum was designed in the context of food products and food production,took microbial safety as the topic,simulated the real production scene,enriched the connotation,and expanded the extension.Independent designing experiment stimulated subjective initiative and independent planning process exercised overall ability,and online resource platform supported independent learning and evaluation and random grouping cultivated team cooperation ability.The practice showed that the course effectively realized the organic integration of Food Microbiology and Food Safety,the target-driven experimental teaching process was more conducive to stimulate students′initiative,and a large number of comprehensive and designed experiments improved the Profoundness-Innovation-Challenging of the course.Compared with the control class at the same time,the students in this program had stronger professional quality and practical ability,which provided a reference for the teaching reform of other experimental courses in food major.