A preliminary study of Project-Based Experimental Teaching in the Brewing Process Experimental Course

  • WANG Jinjing ,
  • ZHENG Feiyun ,
  • NIU Chengtuo ,
  • LIU Chunfeng ,
  • LI Qi
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  • 1(Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China)
    2(School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2022-03-18

  Revised date: 2022-04-03

  Online published: 2022-10-01

Abstract

Brewing industry is an important part of China's food and beverage industry, and brewing masters' training is the main task for brewing talents' cultivation. Brewing Process Experimental Course is an important practical course for students majoring in brewing engineering, which requires students to combine theoretical knowledge with brewing practice and improve their engineering practice ability. Based on the phenomenon of teacher-oriented teaching in current teaching methods, Project-Based Experimental Teaching (PBET) method was applied to the Brewing Process Experimental Course in this study, trying to explore the role of experiential learning method in students' engineering practice learning process. PBET helps improve students' autonomous learning ability. In the process of completing the assigned project, students can constantly revise and improve the project proposal, finish the experimental practice, through effective online/offline communication with teachers, and further cultivates students' engineering practical ability. When applying this method to the experimental course of brewing process, students complete the design of beer recipe, the brewing test and finally submit the final product via the whole cycle learning of Do-Reflect-Think-Apply. It is shown to receive good teaching effects through PBET method.

Cite this article

WANG Jinjing , ZHENG Feiyun , NIU Chengtuo , LIU Chunfeng , LI Qi . A preliminary study of Project-Based Experimental Teaching in the Brewing Process Experimental Course[J]. Food and Fermentation Industries, 2022 , 48(17) : 353 -356 . DOI: 10.13995/j.cnki.11-1802/ts.031610

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