“发酵工业微生物菌种分离和纯化”的实验教学设计
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摘要
本文对"发酵工业菌种分离和纯化"实验模式进行了改进,由过去的以教师为主的实验设计改为由学生主导的实验设计,让学生成为教学模式的主体。经过实践证明,这种模式既让学生掌握了知识和操作技能,又培养了学生的科研和专业素养;同时也提升了教师各方面的能力。
In this paper, the experimental model of "separation and purification of microbial species in fermentation industry" was improved. The teacher-centered experimental design in the past was changed to the experimental design led by students,which made students the main body of teaching. It has been proved by practice that this model not only allows students to master the knowledge and operational skills, but also cultivates students' scientific research and professionalism; it also enhances the ability of teachers in all aspects.
In this paper, the experimental model of "separation and purification of microbial species in fermentation industry" was improved. The teacher-centered experimental design in the past was changed to the experimental design led by students,which made students the main body of teaching. It has been proved by practice that this model not only allows students to master the knowledge and operational skills, but also cultivates students' scientific research and professionalism; it also enhances the ability of teachers in all aspects.
引文
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[4]郭继红.《分解纤维素的微生物的分离》教学设计[J].教育实践与研究,2019,2:60-62.
[5]徐礼生,高贵珍,赵亮,等.创新创业教育背景下食品专业《微生物学》教学改革与实践[J].武夷学院学报,2017(3):96-99.
[2]冯端.实验室是培养创新人才的摇篮———从卡文迪什实验室看实验室的作用[J].实验室研究与探索,2008,27(10):1-3.
[3]孟霞,王建业,夏芃芃,等.“兽医微生物学”案例式教学的设计与应用[J].科学文汇,2019:86-88.
[4]郭继红.《分解纤维素的微生物的分离》教学设计[J].教育实践与研究,2019,2:60-62.
[5]徐礼生,高贵珍,赵亮,等.创新创业教育背景下食品专业《微生物学》教学改革与实践[J].武夷学院学报,2017(3):96-99.