食品微生物学
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spContent=在地球漫长的历史中，是什么使得微生物在经历了5次物种大灭绝之后，却依然能够改造着自然，影响着生态，塑造着人类？如果你想知道答案，请走进食品微生物学的课堂，聆听微生物与自然、微生物与人类、微生物与食品之间的对话。
—— 课程团队
课程概述

食品微生物学是食品相关专业的核心课程。它是微生物学的一个重要分支，是研究微生物与食品之间的相互关系的一门科学。主要研究内容：研究与食品有关的微生物的活动规律；研究如何利用有义微生物为人类制造食品；研究如何控制有害微生物，防止食品发生腐败变质；研究食品中微生物的检测方法及制定食品卫生的微生物学标准。

授课目标

课程目标1：了解食品微生物的发展史，理解并掌握食品微生物学基本知识，并能运用基本知识分析其食品加工贮藏过程中解决方案的合理性。

课程目标2：能够运用食品微生物学基本知识对食品加工贮藏过程中各类微生物的变化进行分析，对食品加工贮藏方案进行设计和优化，保证食品质量安全。

课程目标3: 掌握微生物学基本操作技能，能够运用食品微生物学知识对实验结果进行分析解释，获得有效结论。

课程大纲
证书要求

为积极响应国家低碳环保政策， 2021年秋季学期开始，中国大学MOOC平台将取消纸质版的认证证书，仅提供电子版的认证证书服务，证书申请方式和流程不变。

 

电子版认证证书支持查询验证，可通过扫描证书上的二维码进行有效性查询，或者访问 https://www.icourse163.org/verify，通过证书编号进行查询。学生可在“个人中心-证书-查看证书”页面自行下载、打印电子版认证证书。

 

完成课程教学内容学习和考核，成绩达到课程考核标准的学生（每门课程的考核标准不同，详见课程内的评分标准），具备申请认证证书资格，可在证书申请开放期间（以申请页面显示的时间为准），完成在线付费申请。

 

认证证书申请注意事项：

1. 根据国家相关法律法规要求，认证证书申请时要求进行实名认证，请保证所提交的实名认证信息真实完整有效。

2. 完成实名认证并支付后，系统将自动生成并发送电子版认证证书。电子版认证证书生成后不支持退费。


参考资料

《食品微生物学》（第3版），何国庆、贾英民 等主编，中国农业大学出版社，2016年；

《食品微生物学》（第3版），江汉湖、董明盛 主编，中国农业出版社，2013年；

《微生物学教程》（第3版），周德庆编著，高等教育出版社，2011年；

《食品微生物学》，贺稚非、霍乃蕊 主编，科学出版社，2018年。

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