产学研联动模式下“发酵工程原理”课程教学改革与实践

Teaching reform and practice of “Principles of Fermentation Engineering” under the integration of production, education, and research

摘要:

新工科背景下专业课程教学改革是高等院校培养新工科专业型人才和落实“立德树人”根本任务的重要途径。“发酵工程原理”是生物类和食品类专业的核心课程，教学内容具有极强的科学性、实践性和历史性，是大学生专业课程教学改革与实践的优质载体。本文以河北农业大学食品科学与工程专业“发酵工程原理”课程为例，探究产学研联动模式下专创融合教学改革与实践路径，从教学内容、教学方式、评价方法等多个维度，构建了“成果导向、以赛代考、以研促学”的“产、学、研”三位一体教学新模式，实现了专业教学与创新创业教育的有机融合，为新工科背景下专业教学改革和专业型人才培养奠定基础。

Abstract:

Under the background of developing new engineering disciplines, teaching reform is a key strategy applied by higher education institutions to develop new engineering professionals and accomplish the mission of cultivating morality and nurturing talents. As a foundational course for majors of life sciences and food sciences, “Principles of Fermentation Engineering” has a strong scientific, practical, and historical focus. It serves as an excellent resource for changing the way that college students are taught professional courses. To examine the reform and practical route of specialized course teaching combined with innovation and entrepreneurship fostering under the integration production, education, and research, this article takes the teaching of “Principles of Fermentation Engineering” for undergraduates majoring in food science and engineering at Hebei Agricultural University as an example. A new teaching paradigm integrating production, education, and research is developed considering a variety of factors, including instructional content, teaching methods, and evaluation approaches. This paradigm is result-oriented, replaces examination with competition, and promotes learning by research. It achieves the integration of specialized course teaching and innovation and entrepreneurship fostering and lays a foundation for the teaching reform and the development of professional talents in the context of developing new engineering disciplines.