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

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.