通过对食品发酵的跨学科方法和土著人民权利框架,提高微生物学素养
Aviaja Lyberth Hauptmann1,2, Stephanie Maroney3, Jessica Bissett Perea4
1SILA Department, Ilisimatusarfik - University of Greenland, Nuuk, Greenland.
Journal of microbiology & biology education
|January 23, 2025
概括
这项研究引入了一个创新的大学课程,将微生物学与土著研究和艺术相结合. 这种独特的方法使用因纽特人发酵食品来提高科学素养,并促进STEM领域的公平代表性.
科学领域:
- 微生物学教育 微生物学教育
- 土著研究土著研究.
- 科学与技术研究 研究科学与技术研究
- 艺术和表演艺术.
背景情况:
- 传统的微生物学教育往往缺乏公平的代表性和广泛的科学素养.
- 需要新的教学方法来吸引各种学生群体参与STEM.
- 整合人文和艺术可以丰富科学理解和应用.
研究的目的:
- 开发和评估一个新的,跨学科的大学课程.
- 增强来自不同学术背景的学生的微生物学和科学素养.
- 通过包容性教育框架,促进微生物学中的公平代表.
主要方法:
- 一个独特的课程整合了微生物学,土著研究,科学技术研究和艺术.
- 伊努特发酵食品是探索微生物学的原则和土著权利的中心主题.
- 活动包括讲座,实验室工作 (菜制作),文化研讨会 (印第安人鼓制作/舞蹈) 和客人表演.
主要成果:
- 该课程吸引了来自科学,工程,人文和艺术12个不同专业的学生.
- 参与者探讨了基础微生物学,科学方法,粮食主权和土著人民的权利.
- 跨学科的方法促进了对科学及其社会背景的整体理解.
结论:
- 一种彻底的跨学科方法,结合人权框架,可以有效地提高微生物学和科学素养.
- 这种模式促进了包容性和更广泛的参与STEM领域.
- 整合文化元素和多样化的观点丰富了教育经验和科学理解.
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