科产教融合下地方高校食品微生物学课程教学改革与实践

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中图分类号：G642 文献标志码：A 文章编号：2096-000X（2025）23-0135-06

Abstract：Foodmicrobiologycourse asthebasiccourse of foodmajorplaysimportantroleinprofessional learning. Currently，therearesomeproblemsintheteachingcontentoffoodmicrobiology，suchasthelackofintegrationbetweenbasic microbiologyandfoodindustrythelackofstudentsinterestinleaingandthelackoftalents‘abilitytoconnectwithindustry. Therefore，outcome-basededucationreformandpracticewerecarredoutfromtheaspectsofcuriculumobjectives，curriulum designintegratingcutingedgecasesofdisiplinesandleadingindustrycases，constructionofdigitalcuricuumresoucelibrary integratingindustryandeducation，problem-basedlearingmodelrefom，cuiculumideologicalandpolicalconstructionand diversifiedlearningefectivenessevaluationmethods.Thereformpracticeshowedthatcase-basedcoursedesignffectively improvedstudentsabilitytoiovateandconnectwithlocalindustries，curiculumesourcizationenhancedstudents’effciencyof autonomous learningusingfragmentedtime，problem-orientedteachingmodestimulatedstudents’subjectiveinitiative，ideological andpoliticalconstructionincreasededucationefectivenes，andcurrculumresourcizationimprovedstudentsabilitytoleam independentlyThecomprehensiveevaluationmethodbasedonthedegreeofachievementofcurrculumgoalsimprovedthe accuracyoftheevaluationoflearningefectiveness.Conclusivelythecourseefectivelyenhancedstudents'abilitytosolve complexengineringproblems，andthefitbetweentalenttrainingandtheneedsofthefodindustryThisteachingreformmodel could provide reference for the teaching reform of basic courses of food major.

Keywords：FoodMicrobiology；teachingreform;integrationofscientificandindustrialeducation；problem-basedlearning model reform; outcome-based education reform

兴趣不足，学习成效不高，影响人才培养质量。（剩余6839字）