高等药学教育研究 ›› 2022, Vol. 40 ›› Issue (3): 21-24.

• 学科与课程建设 • 上一篇    下一篇

硕士研究生现代食品微生物学课程教学模式创新研究

  

  1. 沈阳药科大学 功能食品与葡萄酒学院,辽宁 沈阳,110016
  • 收稿日期:2021-10-26 出版日期:2022-07-25 发布日期:2023-02-26
  • 通讯作者: 孙宝山
  • 作者简介:徐威(1963-),女(汉族),辽宁沈阳人,教授,主要从事微生物学与免疫学、现代食品微生物学的教学与科研,E-mail shxuwei8720@163.com;
  • 基金资助:

    沈阳药科大学研究生教育教学改革项目(YJG2019205):基于CDIO核心理念的食品科学与工程硕士创新与实践

Study on the innovative teaching mode of Modern Food Microbiology for postgraduate students

  1. School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China
  • Received:2021-10-26 Online:2022-07-25 Published:2023-02-26

摘要:

现代食品微生物学是生物与医药(食品工程领域)、食品科学与工程硕士的学位必修课。传统教学模式已无法满足当前“新工科”人才培养理念,特别是在新冠肺炎疫情防控背景下,问题尤为突出。为解决传统课程教学的不足,结合现代信息化技术,运用中国大学MOOC、雨课堂构建新型的现代食品微生物学教学模式,以达到提升研究生授课效果并强化培养研究生创新能力的目的。

关键词:

"> 疫情防控, 现代食品微生物学, 混合式教学方式, 创新

Abstract: Modern food microbiology is a compulsory course for a master's degree in Biology and Medicine(Food Engineering)and Food science and Engineering. The traditional teaching mode can not satisfy the needs of “New engineering” talents cultivation, especially against a background of the prevention and control of COVID-19. In order to solve the problem, a new teaching model of modern food microbiology was established by combining modern information technology with MOOC in Chinese universities and Rain Class Platform, so as to improve the teaching effects and students' innovation ability.

Key words:

the prevention and control of COVID-19, modern food microbiology, mixed teaching mode, innovation

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