食品微生物学课程思政教学资源开发与改革探索

• 영문명: Development and of “Ke-cheng Si-zheng” Teaching Resources and Teaching Reform in Food Microbiology Course
• 발행기관: YIXIN 출판사
• 저자명: 原克波(Kebo Yuan) 李小燕(Xiaoyan Li) 王琢(Zhuo Wang) 孙丽萍(Liping Sun) 李晶(Jing Li) 陈俊任(Junren Chen)
• 간행물 정보: 『Journal of Education and Teaching』제2권 제5호, 117~122쪽, 전체 6쪽
• 주제분류: 사회과학 > 교육학
• 파일형태: PDF
• 발행일자: 2024.05.30

국문 초록

本文旨在探讨食品微生物学课程思政建设及教学的实施路径。本文从课程思政教材体系开发、理论教学中的专业伦理与学习伦理思政资源开发、实验课思政资源挖掘以及第二课堂思政资源挖掘四个方面，详细探讨了食品微生物学课程思政资源的开发建设。文章还介绍了课程内容与思政元素的深度融合、互联网+课程思政教学模式改革、课程考核和教学评价方式改革等思政教学改革路径。通过这些措施，食品微生物学课程不仅能传授专业知识，还能培养学生的社会责任感、职业道德和创新精神，实现专业教育与思想政治教育的有机融合，全面提升学生的综合素质。

영문 초록

This paper aims to explore the construction and implementation paths of “Ke-cheng Si-zheng” in food microbiology courses. It delves into the development of “Ke-cheng Si-zheng” teaching materials, the integration of professional and learning ethics into theoretical teaching, the excavation of “Ke-cheng Si-zheng” resources in laboratory courses, and the exploration of “Ke-cheng Si-zheng” resources in extracurricular activities. The paper also discusses the deep integration of course content with “Ke-cheng Si-zheng” elements, the reform of the “Internet + ‘Ke-cheng Si-zheng’ ” teaching model, and the reform of course assessment and evaluation methods. Through these measures, food microbiology courses not only impart professional knowledge but also cultivate students’ social responsibility, professional ethics, and innovative spirit. This achieves an organic integration of professional education and ideological and political education, comprehensively enhancing students’ overall quality.

목차

Ⅰ.引言

Ⅱ.食品微生物学课程思政教学资源的开发

Ⅲ.食品微生物学课程思政教学改革的探索

Ⅳ.结语

키워드

食品微生物学 课程思政 教学资源开发 教学改革 Food Microbiology “Ke-cheng Si-zheng” Teaching Resource Development Teaching Reform