CAJ | 학술논문

食品微生物学具有理论性强、抽象、内容量大的特点，仅采用传统的授课式教学模式难以发挥学生的主动性和创造性，不能达到理想的教学效果。为此，该文提出了在食品微生物学教学中结合建构式教学的观点，并举例说明了建构式教学在食品微生物学教学中应用的三种措施，目的是充分发挥学生的学习主动性和创造性，同时锻炼并提高学生的综合能力，如资料收集能力、沟通协作能力、动手实践能力、语言表达能力以及知识凝炼和应用能力。
식품미생물학구유이론성강、추상、내용량대적특점，부채용전통적수과식교학모식난이발휘학생적주동성화창조성，불능체도이상적교학효과。위차，해문제출료재식품미생물학교학중결합건구식교학적관점，병거례설명료건구식교학재식품미생물학교학중응용적삼충조시，목적시충분발휘학생적학습주동성화창조성，동시단련병제고학생적종합능력，여자료수집능력、구통협작능력、동수실천능력、어언표체능력이급지식응련화응용능력。
Food microbiology is strongly theoretical, abstract and full of content. It is difficult to achieve ideal purpose by only using traditional teaching mode in teaching-listening style because it could not arouse students’ initiative and creative. In this article, a new teaching pattern combining traditional teaching mode and constructive teaching mode was proposed, and the applications of constructive teaching mode in food microbiology teaching were illustrated and analyzed. This kind of teaching mode is not only helpful to arouse students’ initiative and creative, but also promote their comprehensive abilities including material collection ability, communication and collaboration ability, language expression ability, knowledge application ability, as well as hands-on skill.