教師科研項目引入食品微生物學實驗課程教學的探索與實踐

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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功能研究”為主線，構建了食品微生物學綜合實驗的教學內容，在教學方法、教學模式、考核方式等方面進行了探索和實踐，取得較好的教學效果?；诳蒲姓n題形成的實驗教學，既鍛煉了學生的微生物基礎實驗技能，又培養(yǎng)了學生初步的科學研究能力。

關鍵詞 科研項目;食品微生物學實驗;科教融合;實踐

中圖分類號 S-01  文獻標識碼 A  文章編號 0517-6611（2022）05-0276-04

doi：10.3969/j.issn.0517-6611.2022.05.072

開放科學（資源服務）標識碼（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

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