食品微生物学实验 Experiments of Food Microbiology 课 程 号（Course code）：2102103 课程名称（Course name）：食品微生物学实验Experiments of Food Microbiology 学时（hours ）：32 学分（credits）：2 先修课程（First courses）：食品化学，食品微生物学，食品加工工艺学，生物化学实验 Food Chemistry, Food Microbiology, Food Processing Technology, Biochemistry Experiment 内容简介：（包括课程性质、课程内容、课程教学目的三部分内容） 食品微生物学实验是食品科学与工程、食品质量与安全专业的必修课。本实验课程主要培养学生微生物学实验基本知识和动手操作技能。通过对微生物培养和观察、学习微生物形态结构、营养、生理、代谢、生长方式等基础知识，使学生明确微生物的特性及其与食品的关系，了解微生物既可以在食品制造中起有益的作用，又可通过食品给人类带来危害。在教学中要把精力集中在培养学生分析问题、解决问题的能力上。为学生今后的学习及工作实践打下宽厚的基础。 Course description: (including three parts: course nature, course content and teaching objective) Food microbiology experiment is a compulsory course for the major of food science and engineering, and food quality and safety of undergraduate. The experimental course aims to develop the basic knowledge of microbiological experiment and practical operation skills of students. Through microbial cultivation and observation, the students can understand the microbial morphology structure, nutrition, physiology, metabolism, growth pattern and other basic knowledge of the microbiology, and its relationship with food production and food safety, and can understand microbial can play a beneficial role in food production as well as can bring harm to humans through food supply. During the course teaching, teachers should focus on students' ability to problems analyzing and solving, through which, substantial foundation would be built for students’ future learning and working practice. 推荐教材/参考书目： 1. 樊明涛主编《食品微生物学实验》，科学出版社，2014年。 2. 薛泉宏主编，《微生物学实验指导》。出版社世界图书出版社，2000年. 3. 沈萍主编《微生物学》，高等教育出版社，2000年。 4. James M.Jay等主编《现代食品微生物学》. 中国农业大学出版社, 国家重大出版工程项目, 2008.6. 5. 周德庆主编《微生物学教程》. 高等教育出版社, 普通高等教育“十一五”国家级规划教材, 2011.4.