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 This article first analyzed the problems in current food microbiology teaching, especially the outdated teaching content, single experimental design, and insufficient practical ability of students in fermented food module.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