发酵工程实验是旨在培养学生将发酵工艺学、微生物学等课程所学的基本原理用于分析和解决实际问题的能力，有利于提高学生的科学素养和创新能力，达到理论学习与实际应用相结合、课堂教学与实践教学相结合的教学理念。

    本实验课程为基础实验，将发酵过程按工艺流程分成菌种分离筛选、发酵原料制备（液化和糖化）、培养基配制和种子扩培、发酵培养和控制、产物分析等单元实验模块，与理论课程同步开设。作为课程实验的基本环节，为综合实验和熟悉工业生产打下基础，36学时。

    Experiments of Fermentation Engineering aims at cultivating the students’ capabilities to analysis and pinpoint the practical problems with their learned primary principles from the course fermentation technology, microbiology, helps to improve their scientific minds and creativities, realize the teaching ideas of excellently combining theories with the practice as well as combining classroom teaching and practical teaching.

    This course are set as fundermental experiments, classified as each experimental module: preparation of broth, natural isolation of strains, mutation of strain, starch liquefaction and saccharification, propagation of inoculum, fermentation production and control, analysis of product, etc., which is synchronized as the theoretical course are set. The course as fundermental steps of experiment teaching will lay good base for comprehensive experiment’s teaching and familiarity with industrial production, taking 36 hrs.