摘要
发酵大实验教学改革主要集中在实验内容、考核方式、管理模式3个方面,实验内容为改革重点,实行分级实验(基础实验、综合性实验、设计性实验),与生产实践相结合,增加学生实验的连续性、实用性.通过改革,增强了学生的动手能力和实验兴趣,突出了实用性和应用性,教学效果良好.
The reform of fermented experiment focuses on three aspects： experimental content, assessment methods, management. Experimental content is the emphasis of the reform. The experiment is conducted in different levels （basic experiment, comprehensive experiment and designing experiment）, and is combined with the production practice, to increase the continuity and practicability of student experiments. Through reform, the operational abilities and experimental interest of students are improved and the usefulness and applicability are highlighted. It generates a good effect on teaching.
出处
《衡水学院学报》
2014年第4期97-99,共3页
Journal of Hengshui University
基金
衡水学院教育教学改革课题(jg2012061)
关键词
发酵工程
大实验
发酵大实验
实验教学
fermentation engineering
great experiment
fermentation experiment
experiment teaching
