教師科研項(xiàng)目引入食品微生物學(xué)實(shí)驗(yàn)課程教學(xué)的探索與實(shí)踐

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摘要 以“泡菜中降解亞硝酸鹽乳酸菌的篩選及生物學(xué)功能研究”為主線，構(gòu)建了食品微生物學(xué)綜合實(shí)驗(yàn)的教學(xué)內(nèi)容，在教學(xué)方法、教學(xué)模式、考核方式等方面進(jìn)行了探索和實(shí)踐，取得較好的教學(xué)效果?；诳蒲姓n題形成的實(shí)驗(yàn)教學(xué)，既鍛煉了學(xué)生的微生物基礎(chǔ)實(shí)驗(yàn)技能，又培養(yǎng)了學(xué)生初步的科學(xué)研究能力。

關(guān)鍵詞 科研項(xiàng)目;食品微生物學(xué)實(shí)驗(yàn);科教融合;實(shí)踐

中圖分類號(hào) S-01  文獻(xiàn)標(biāo)識(shí)碼 A  文章編號(hào) 0517-6611（2022）05-0276-04

doi：10.3969/j.issn.0517-6611.2022.05.072

開放科學(xué)（資源服務(wù)）標(biāo)識(shí)碼（OSID）：

Exploration and Practice on Introducing Teacher’s Scientific Research Projects into the Teaching of Food Microbiology Experiment Course

GUO Zhi-hua

（College of Biology and Food Engineering， Suzhou University，Suzhou，Anhui 234000）

Abstract The teaching contents of the comprehensive experiment of food microbiology were constructed with “screening and biological function research of nitrite-degrading lactic acid bacteria in pickles” as the main line. We carried out the exploration and practice in the teaching methods， teaching mode， assessment methods， and achieved good teaching results. The experimental teaching based on scientific research projects not only exercised students’ basic microbiological experimental skills， but it also cultivated students’ preliminary scientific research ability.

Key words Scientific research projects;Food microbiology experiment;Integration of science and education;Practice

基金項(xiàng)目 安徽省質(zhì)量工程 “六卓越、一拔尖”卓越人才培養(yǎng)創(chuàng)新項(xiàng)目（2019zyrc108）;安徽省教學(xué)研究項(xiàng)目（2019jyxm1120）;安徽省大規(guī)模在線開放課程（MOOC）示范項(xiàng)目（2018mooc386）;宿州學(xué)院校級(jí)精品課程課題（szxy2019xxkf01）;宿州學(xué)院課程思政建設(shè)研究項(xiàng)目（szxy2020ksjy04）;安徽省2020年新農(nóng)科項(xiàng)目（45）;安徽省教育廳2020年“食品微生物學(xué)”省級(jí)示范課項(xiàng)目（2020SJJXSFK2569）。（剩余6629字）