《酿酒工业分析(含实验)》是江南大学生物工程学院酿酒工程专业本科生的一门专业核心课,具有综合性强、应用性强的特点,学生的学习难度以及教师的教学难度均较大。基于课程培养目标,课程教师团队将基于学习产出的教育模式(outcomes-based education,OBE)理念融入课程的教学内容及教学组织,探索了将思政元素、前沿技术和优质教学资源融入教学内容,并建立了“课前预习-课上笔记-课后总结-科学评价”四位一体课程组织、案例情景教学法及“教学-反馈-改进” 闭环持续改进策略,从而使学生具备扎实的理论基础及解决实际工程问题的能力。
Analysis of Brewing Industry (experiments included) is the core course in Brewing Engineering major in Jiangnan University. This course is both hard to teach for teachers and to learn for students due to its strong comprehensiveness and applicability. To achieve the objective of this course, the teachers team incorporated the concept of outcomes-based education (OBE) into the teaching contents and teaching organization of Analysis of Brewing Industry (experiments included). We included moral education, the latest techniques and high-quality teaching resources in the teaching contents, and constructed the “pre-class preparation-notes in class-summary after class-scientific evaluation” class organization mode during teaching. A variety of teaching methods, such as case discussion, were also adopted. Moreover, a close-loop “Teaching-Feedback-Improvement” strategy was established to continuously improve the teaching efficiency. Based on the above methods, students will have solid theoretical foundation and grasp the ability to solve complicated engineering problems.
[1] 墨菲. 分享酿酒热情与哲学,引领美好的生活方式-记欧洲葡萄酒创始者联盟[J].中国食品, 2016, 10:62-65..
[2] 张志刚. 2020年1-11月全国酿酒产业产量数据[J].酿酒科技, 2021, 1:105.
[3] 蒿凤.数字化助力中国酒业高质量发展[J].中国酒, 2020(10):38-39.
[4] 邹中才, 康万杰, 王维华.酿酒行业应用人才信息素质培养实践研究[J].轻纺工业与技术, 2020, 49(9):189-190;193.
[5] 陈红华, 史晓云, 余爱华.OBE理念下构建高校教学质量管理体系的思考[J].黑龙江教育(高教研究与评估), 2021(2):3-5.
[6] 何茂刚, 张颖, 刘向阳.OBE教育模式在工程热力学教学中的应用[J].高等工程教育研究, 2019(1):121-123.
[7] 习近平在全国高校思想政治工作会议上强调:把思想政治工作贯穿教育教学全过程,开创我国高等教育事业发展新局面[J].教育文化论坛, 2016, 8(6):144.
[8] 梁鹏, 张华丹, 林贤明.《食品工艺学》“课程思政”教学改革与实践研究[J].食品与发酵工业, 2020, 46(16):290-295.
[9] 冮洁, 陈晨, 姜爱丽, 等.《食品营养学》课程思政教学设计与实践[J].食品与发酵工业, 2021,47(6):318-324.
[10] 张五九, 薛洁, 郝建秦.中国啤酒工业竞争力及发展趋势分析[J].中外酒业·啤酒科技, 2015(9):6-9.
[11] 徐君飞.《工业发酵分析实验》改革探索与实践[J].亚太教育, 2016(3):109.
[12] 周芸芸, 胡华强, 陈爽,等.利用分立式啤酒全自动分析仪定量检测β-葡聚糖及其在啤酒行业的应用[J].中外酒业·啤酒科技, 2016(23):33-38.
[13] 周煜, 薛璐, 吴子健, 等.啤酒挥发性风味成分研究进展[J].食品研究与开发, 2021, 42(1):210-219.
[14] YIN H, DONG J, YU J, et al.A novel horA genetic mediated PCR detection of beer spoilage Lactobacillus[J].Microbial Pathogenesis, 2017, 114:311-314.
[15] ZHENG F Y, WANG T M, NIU C T, et al.Roles of divalent-cation transporter genes mntB and mntC of beer spoilage bacteria in resisting hop bitter compound iso-α-acid[J].Journal of the American Society of Brewing Chemists, 2021, 79(1):90-98.
[16] SUZUKI K, IIJIMA K, SAKAMOTO K, et al.A review of hop resistance in beer spoilage lactic acid bacteria[J].Journal of the Institute of Brewing, 2012, 112(2):173-191.
[17] 郑飞云, 钮成拓,刘春凤, 等.酿酒工业分析课程教学改革与实践[J].教育教学论坛, 2019(52):93-95.
[18] 马美范, 房海燕, 刘同军.工程教育专业认证背景下的酿酒工程课程体系建设[J].教育教学论坛, 2019(46):174-175.
[19] 宁亚维, 赵丹丹, 郝建雄.基于OBE理念的《食品安全卫生原理》在线教学[J].食品与发酵工业, 2020, 46(15):313-317.
[20] 陈威风, 王保营, 杨娜, 等.OBE理念下食品安全学课程改革实践[J].山东化工, 2019, 48(19):160-161.