Development and of “Ke-cheng Si-zheng” Teaching Resources and Teaching Reform in Food Microbiology Course

This paper aims to explore the construction and implementation paths of “Ke-cheng Si-zheng” in food microbiology courses. It delves into the development of “Ke-cheng Si-zheng” teaching materials, the integration of professional and learning ethics into theoretical teaching, the excavation of “Ke-cheng Si-zheng” resources in laboratory courses, and the exploration of “Ke-cheng Si-zheng” resources in extracurricular activities. The paper also discusses the deep integration of course content with “Ke-cheng Si-zheng” elements, the reform of the “Internet + ‘Ke-cheng Si-zheng’ ” teaching model, and the reform of course assessment and evaluation methods. Through these measures, food microbiology courses not only impart professional knowledge but also cultivate students’ social responsibility, professional ethics, and innovative spirit. This achieves an organic integration of professional education and ideological and political education, comprehensively enhancing students’ overall quality.