生物学杂志

生物学杂志 ›› 2026, Vol. 43 ›› Issue (1): 103-.doi: 10.3969/j.issn.2095-1736.2026.01.103

• 教学研究 • 上一篇    下一篇

“大食物观”背景下食品微生物学教学改革与实践

谢　凡1,2， 王光强1， 艾连中1,2   

  1. 1. 上海理工大学 健康科学与工程学院， 上海 200093;
    2. 上海交通大学 农业与生物学院， 上海 200240
  • 出版日期:2026-02-18 发布日期:2026-02-27
  • 通讯作者: 艾连中，博士，教授，研究方向为食品微生物学，E-mail：ailianzhong1@126.com
  • 作者简介:谢凡，博士，副教授，研究方向为食品组分相互作用， E-mail：xiefan246141@163.com
  • 基金资助:
    国家自然科学基金青年科学基金项目（32201978）

Teaching reform and practice of food microbiology under the background of “all-encompassing approach to food”

XIE Fan1,2, WANG Guangqiang1, AI Lianzhong1,2   

  1. 1. School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093,
    China; 2. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
  • Online:2026-02-18 Published:2026-02-27

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摘要： “大食物观”强调食物来源的多样性、生产方式的可持续性以及食品安全的全面保障。在新时期“大食物观”的指导下，食品微生物学课程的教学改革与实践被赋予了新的内涵与要求。本文首先分析了当前食品微生物学教学中存在的问题，特别是针对发酵食品部分的教学内容陈旧、实验设计单一、学生实践能力不足等问题。随后，提出了以“5E”教学模式为核心的教学改革策略，并以发酵食品为例具体说明了“5E”模式在食品微生物教学改革中的应用。通过优化教学内容、创新教学方法和强化实践环节，不仅提高了学生的学习兴趣和积极性，还培养了他们的创新思维和实践能力，为培养适应“大食物观”背景下需求的高素质食品科学与工程专业人才奠定坚实基础。

关键词: 大食物观, “5E”模式, 食品微生物, 教学改革, 发酵食品

Abstract: The “all-encompassing approach to food” emphasizes diverse food sources, sustainable production methods, and the comprehensive guarantee of food safety. Under its guidance in the new era, the teaching reform and practice of food microbiology courses have been given new connotations and requirements. This article first analyzed the problems in current food microbiology teaching, especially the outdated teaching content, single experimental design, and insufficient practical ability of students in fermented food module. Subsequently, a “5E” teaching model-driven reform strategy was proposed, with fermented food as a case study to demonstrate the application of the “5E” model in food microbiology teaching reform. By optimizing teaching content, innovating teaching methods, and strengthening practical trainings, it not only improved students’ interest and enthusiasm in learning, but also cultivated their innovative thinking and practical abilities, laying a solid foundation for cultivating high-quality food science and engineering professionals who meet the needs of the “all-encompassing approach to food”.

Key words: all-encompassing approach to food, “5E” model, food microbiology, teaching reform, fermented food

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