CAJ | 학술논문

以创新性能力培养为目标对食品微生物学的理论和实践教学进行了一系列改革。在理论教学方面通过优化课程知识体系、创新课程教学手段、改革课程考核模式，构建了“知识点”与“能力点”并重的教学体系；在实践教学方面通过优化实验项目、革新教学手段、完善考核方式，形成了技能和意识并重的教学理念。通过这些改革措施的实践，学生在自主学习能力、课堂参与激情、创新兴趣等方面得到了明显提高。
이창신성능력배양위목표대식품미생물학적이론화실천교학진행료일계렬개혁。재이론교학방면통과우화과정지식체계、창신과정교학수단、개혁과정고핵모식，구건료“지식점”여“능력점”병중적교학체계；재실천교학방면통과우화실험항목、혁신교학수단、완선고핵방식，형성료기능화의식병중적교학이념。통과저사개혁조시적실천，학생재자주학습능력、과당삼여격정、창신흥취등방면득도료명현제고。
A series of reform measures about the theoretical and practical teaching of food microbiology were carried out for cultivation of innovation ability. Education system pay attention to both knowledge and ability and teaching idea pay attention to both skill and awareness was established by optimizing the knowledge system or experiment projects, reforming the teaching method and perfecting the evaluation mode. After implement these reform practices, students were obviously improved in aspects such as the ability of autonomous learning, the passion to take part in class and the interest of innovation.