“发酵食品安全生产与品质控制”课程教学改革探索与实践

Exploration and Practice of Teaching Reform of Fermented Food Safety Production and Quality Control Course

“发酵食品安全生产与品质控制”是生物工程专业核心课程,对培养食品质量与安全领域的专业人才尤为重要。针对课程进行教学改革路径进行探索,剖析该课程目前的不足之处,并通过对教学方法、考核方式等方面的改革,探索教学新方式,提升教学效果。

Fermented Food Safety Production and Quality Control is a core course for bioengineering major,which is particularly important for training professionals in the field of food quality and safety.This study explored the path of curriculum teaching reform.This paper analyzed the current shortcomings of the course,and explored new teaching methods and improves teaching effects by reforming teaching methods and assessment methods.