胡 婷^1*，左千千¹，王成颖¹，尹立伟¹，梁 龙²，李从虎¹

（1.安庆师范大学生命科学学院，安庆246011；2.贵州财经大学公共管理学院，贵阳550025）

摘要：实验能力是从事科学研究工作的基本技能，这也是理工科学生需要掌握和运用的重要能力。传统实验教学受实验设备、实验空间和安全等条件限制，部分实验课程无法开设，学生实验能力难以获得提升，影响其未来高层次的学习研究和相关能力培养。近年来，一些高校开放了众多优质在线课程资源，将线上资源和线下实验结合，能够较好地弥补线下课程的缺陷。充分利用“线上线下融合式”教学模式，有利于解决传统实验教学中存在的问题，提升学生实验能力，提高实验教学效果。该文结合“食品微生物学”实验“线上线下融合式”课程资源的建设，系统阐述了“线上线下融合式”教学模式在课前、课上和课后对提升学生实验设计能力、实验创新能力及分析总结能力的影响。

关键词：线上线下；实验教学；食品微生物学；课前；课上

中图分类号：G642 文献标识码：A 文章编号：1674-506X（2025）03-0170-0005.

Exploration of “Online and Offline Integration” Teaching Mode on Improving Student’s Experimental Ability

——Taking“Food Microbiology”Course as an Example

HU Ting^1*，ZUO Qianqian¹，WANG Chengying¹，YIN Liwei¹，LIANG Long²，LI Conghu¹

（1.College of Life Science，Anqing Normal University，Anqing 246011，China;2.School of Public Administration，Guizhou University of Finance and Economics，Guiyang 550025，China）

Abstract：Experimental ability is a fundamental skill to do scientific research work，it is also an important skill that students of science and engineering need to master and use. Traditional experimental teaching is hindered by conditions like experimental facilities， experimental space and safety， some lab courses are not available. Students are difficult to improve the experimental ability，affecting their future high level learning，researching and relevant ability development. Recently，some universities opened a wide range of high-quality online course resources，integrating online resource and offline experiment，the deficiency of offline course can be effectively compensated. Taking full advantage of the “Online and Offline Integration” teaching mode is beneficial for solving the problem existing in traditional experimental teaching， promoting students’ experimental ability and improving the experimental teaching effect. By integrating “Food Microbiology” experiment and “Online and Offline Integration” course resource construction， this paper systematically expounds effects of “Online and Offline Integration”teaching mode in before，during，and after class on improving students’ experimental design ability，experimental innovation ability and analysis and summary ability.

Keywords：online and offline; experimental teaching; Food Microbiology; before-class; during-class

doi：10.3969/j.issn.1674-506X.2025.03-026