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产学研一体化下《发酵工程原理》教学改革与实践

[Teaching reform and practice of "Principles of Fermentation Engineering" under the integration of production, education, and research].

作者信息

Wang Zhen, Jiang Baojie, Wei Yue, Shao Juanjuan, Zeng Fanli, Zhou Xin

机构信息

College of Science and Technology, Hebei Agricultural University, Cangzhou 061100, Hebei, China.

College of Life Sciences, Hebei Agricultural University, Baoding 071001, Hebei, China.

出版信息

Sheng Wu Gong Cheng Xue Bao. 2024 Sep 25;40(9):3255-3269. doi: 10.13345/j.cjb.230833.

DOI:10.13345/j.cjb.230833
PMID:39319738
Abstract

Under the background of developing new engineering disciplines, teaching reform is a key strategy applied by higher education institutions to develop new engineering professionals and accomplish the mission of cultivating morality and nurturing talents. As a foundational course for majors of life sciences and food sciences, "Principles of Fermentation Engineering" has a strong scientific, practical, and historical focus. It serves as an excellent resource for changing the way that college students are taught professional courses. To examine the reform and practical route of specialized course teaching combined with innovation and entrepreneurship fostering under the integration production, education, and research, this article takes the teaching of "Principles of Fermentation Engineering" for undergraduates majoring in food science and engineering at Hebei Agricultural University as an example. A new teaching paradigm integrating production, education, and research is developed considering a variety of factors, including instructional content, teaching methods, and evaluation approaches. This paradigm is result-oriented, replaces examination with competition, and promotes learning by research. It achieves the integration of specialized course teaching and innovation and entrepreneurship fostering and lays a foundation for the teaching reform and the development of professional talents in the context of developing new engineering disciplines.

摘要

在新工科专业建设背景下,教学改革是高等院校培养新工科人才、落实立德树人根本任务的关键举措。《发酵工程原理》作为生命科学和食品科学专业的基础课程,具有很强的科学性、实践性和历史性,是改变高校专业课教学方式的优质资源。为探索产学研用一体化背景下专业课教学与创新创业培养相结合的改革与实践路径,本文以河北农业大学食品科学与工程专业本科《发酵工程原理》课程教学为例,综合考虑教学内容、教学方法、考核方式等多种因素,构建了产学研用一体化的新型教学范式。该范式以成果为导向,以竞赛代替考试,推行研教结合,实现了专业课教学与创新创业培养的有机融合,为新工科背景下的教学改革和专业人才培养奠定了基础。

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