生物学杂志

生物学杂志 ›› 2021, Vol. 38 ›› Issue (6): 119-.doi: 10.3969/j.issn.2095-1736.2021.06.119

• 教学研究 • 上一篇    下一篇

多层次教学法在代谢控制发酵实践课程中的应用

  

  1. 宁夏大学食品与葡萄酒学院宁夏食品微生物应用技术与安全控制重点实验室，银川750021
  • 出版日期:2021-12-18 发布日期:2021-12-15
  • 通讯作者: 方海田，博士，教授，从事食品生物工程方面的教学与科研，E-mail：fanght@nxu.edu.cn
  • 作者简介:刘慧燕，硕士，副教授，从事食品生物工程方面的教学与科研，E-mail：liuhy@nxu.edu.cn
  • 基金资助:
    宁夏回族自治区高等教育教学改革研究与实践项目（NXBJG2018024、2019NXBJG-13）；宁夏大学创新创业教育类教学改革研究与实践项目（2018）；教育部新农科研究与改革实践项目（2020）；宁夏食品微生物用技术与安全控制重点实验室平台建设项目（2019BDC05009）

Application of multiple teaching mode oriented by creation and innovation education in the practice teaching process of metabolic control fermentation

  1. Ningxia Key Laboratory of Food Microbia-application Technology and Safety Control, School of Food & Wine, Ningxia University, Yinchuan 750021, China
  • Online:2021-12-18 Published:2021-12-15

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摘要： 以往的“代谢控制发酵”课程实践教学是以教师为中心的验证式和参观式为主，学生理解掌握知识点、操作要点及实验方法的体验感和驱动力不足，也无法满足学生具有双创思维和能力的培养要求。因此，对课程的实践教学环节进行改革，在授课过程中采用以创新创业为导向的多层次实践教学法，体现以学生为中心的培养理念，在专业实践教学中融入创新创业教育。实现大学生第一课堂和第二课堂的有机结合，提升学生学习效果，激发学生创新创业激情。

关键词: 双创教育, 导向, 多层次教学, 代谢控制发酵, 实践课程

Abstract: The traditional curriculum practice teaching mode is teacher centered, and most of the practice sessions are mainly based on verification and visiting, students’ experience and driving force for understanding and mastering knowledge points, operation points and experimental methods were insufficient. And, it cannot meet the training requirements of students with innovative thinking and ability. Therefore, the practice teaching of this course has been reformed. In the teaching process, the multi-level practice teaching method oriented by innovation and entrepreneurship was adopted, which embodied the concept of student-centered cultivation and integrated innovation and entrepreneurship education into professional practice teaching. We realized the organic integration of the first classroom and the second classroom, improved the students’ learning effect, and drove the students’ creation and innovation passion using this teaching mode.

Key words: creation and innovation education, orientation, multiple teaching, metabolic control fermentation, practical courses
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