Abstract:Fermentation Technology Principles is a core course for undergraduates majoring in food science and engineering, playing an important role in cultivating new quality talents under the background of emerging engineering education. In view of the systematization of modern fermentation industry technology, high efficiency of production, industrial intelligence, and product diversification, conventional teaching has the problems of outdated knowledge, disconnection between production and education, and crisis of cultural inheritance. This study takes the whole process of yellow wine brewing as a carrier to construct a three-stage progressive teaching model of knowledge casting→technology decoding→cultural inheritance. The model systematically integrates the core knowledge modules of yellow wine brewing process practice, microbial metabolism, fermentation kinetics, enzyme engineering, process control, and flavor chemistry, reconstructs the teaching content system based on the spatial and temporal evolution of the brewing process, develops diversified digital and intellectual teaching resources, innovates and applies multidimensional integration teaching methods, and implements a wisdom-driven teaching evaluation system. Initial practice shows that this model effectively improves students’ professional core literacy, cultural confidence, and sense of mission of inheritance, serving as a model for similar courses to deepen the integration of production and education and to practice the ideological and political education in the course.
