Thinking and exploration on animal practice teaching for graduate students majoring in light industry and food

  • LUO Wei ,
  • GU Qiuya ,
  • SHANG Kexin
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  • 1(Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, JChina)
    2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    3(National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China)

Received date: 2022-06-23

  Revised date: 2022-07-04

  Online published: 2022-11-01

Abstract

In the process of practical teaching and postgraduate guidance, it is of great strategic significance to strengthen the independent practical ability of postgraduate students and cultivate innovative thinking in order to build China into an innovative country. This study first analyzed the main problems of postgraduates majoring in light industry and food in the process of animal practice teaching and tutor guidance, outlined the main objectives and key contents of animal practice teaching reform, and put forward countermeasures for common problems. Taking the use of animal experiments to investigate the nutritional value of carotenoid producing filamentous fungi as bacterial feed, and the impact of fucoidan in brown algae on the intestinal flora of experimental animals through animal experiments as cases, this paper expounds that how to guide postgraduates to carry out animal experiments and strengthen the innovation ability of postgraduates majoring in light industry and food by relying on the public platform. The practice teaching based on the public platform can give full play to the subjective initiative of the platform, tutors and postgraduates, help students find and solve problems independently, and is of great significance to improve the innovation ability of graduate students.

Cite this article

LUO Wei , GU Qiuya , SHANG Kexin . Thinking and exploration on animal practice teaching for graduate students majoring in light industry and food[J]. Food and Fermentation Industries, 2022 , 48(19) : 339 -344 . DOI: 10.13995/j.cnki.11-1802/ts.032778

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