“新工科”背景下“食品微生物学”教学改革探索与实践

Exploration and practice of teaching reform of Food Microbiology in the context of new engineering education

摘要:

“食品微生物学”是面向食品类专业本科生开设的一门实践性很强的主干课程，具有较强的理论性和抽象性。针对“新工科”背景下该课程存在的思政教育有待进一步加强、学生创新能力不足和协同培养系统不够完善等突出问题，课程团队坚持“以学生为中心”，以培养科研素养和工程实践能力为目标，创设“一链三融，践行创新”线上线下混合模式，融合思政教育与课程教育、科学研究与课堂学习、区域产业与专业教学，将学科、产业优势转化为创新教学资源，提升“两性一度”，实现人才培养与思政教育同频共振，赋能食品学科创新人才培养。

Abstract:

Food Microbiology, with a strong theoretical and abstract nature, is a practical main course for undergraduates majoring in Food. In the context of new engineering education, the teaching of Food Microbiology has some problems, such as the poor ideological and political education, weak innovation ability of students, and unsound collaborative cultivation system. Insisting on the student-centered teaching concept and the cultivation of students’ abilities in scientific research and engineering practice, we created the teaching reform idea combining online and offline teaching. Through the integration of ideological and political education with course education, of scientific research with classroom learning, and of regional industry and professional teaching, the advantages of disciplines and industries were transformed into innovative teaching resources. In this way, the goal of being high-level, innovative, and challenging was achieved. The teaching reform of the course succeeded in realizing the resonance of talent training and ideological and political education and empowering the cultivation of innovative talents majoring in food.