生物技术专业“酿酒概论”教学实践改革初探

“酿酒概论”课程是学院生物技术专业本科三年级专业课程之一,课程实践性、实验性、应用性较强,而传统教学方式中,学生对理论知识的理解较为机械刻板,学生在应试状态中学习,这既影响学生分析问题、解决问题能力的提升,也限制了学生创新能力和工程能力的培养。因此,拟对“酿酒概论”课程从课程教学目的与内容安排、理论课教学、实验课教学以及课程考核评价四方面进行改革,旨在提升应用型本科院校大学生的综合创新能力和分析问题解决问题的能力,提升“酿酒概论”课程教学质量,进行有益教学改革探索。

Study on the Practical Teaching Reform of the Course of Introduction to Brewing in Biotechnology Major

Introduction to Brewing course is one of the professional courses for undergraduate junior students,which has the characteristics of practicability,the experimental nature and applicability.In the traditional teaching mode,students’understanding of theoretical knowledge is rigid,and students are exam-oriented because of the traditional course assessment method,which not only limits the improvement of students’ability to analyze and solve problems,but also limits the cultivation of students’innovation ability and engineering ability.Therefore,this paper proposes to reform the course of Introduction to Brewing from the aspects of the course teaching objectives,the teaching design,the theory course teaching,the experiment course teaching,and the assessment and evaluation methods of the course,in order to enhance student’s comprehensive innovation ability and the ability to analyze and solve problems.At the same time,the reform can improve the teaching quality of the course,which is beneficial to the teaching reform of the course.