Bacterial Unknown Project in the COVID-19 Era: Transition from In-Person Lab Experience to Online Environment.
Bacterial Unknown Project in the COVID-19 Era: Transition from In-Person Lab Experience to Online Environment.
复制标题
DOI：
10.1128/jmbe.v22i1.2415
复制
发表时间：
2021
影响因子：
1.9
通讯作者：
Hotze E
中科院分区：
文献类型：
--
作者：
Amrein J;Dimond Z;Reboullet J;Hotze E
COVID-19疫情的爆发迫使许多大学迅速将传统的面对面实验室课程转变为在线形式的远程学习。因此，学习目标的重点是动手实验室技能转移到那些评估技能，可以概括在网上的格式。我们已经将大多数本科微生物学实验室的主要实验，细菌未知项目，转换为使用大学学习管理系统的在线交付。我们保持了适合在线交付的学习目标，例如创建用于识别未知细菌和交流科学结果的实验设计，同时替换或修改那些无法复制的学习目标，例如无菌技术的演示，强调协作，同行评估和科学交流的技能。对这些新的和修改后的学习目标的评估表明，学生的学习是积极的。此外，一项匿名的项目后调查询问学生，他们是否认为在线细菌未知项目提高了他们在修订后的学习目标所强调的领域的技能水平。结果表明，80%的学生报告说，未知项目提高了他们在所有评估领域的技能。
The eruption of the COVID-19 pandemic forced many universities to quickly transition traditional in-person laboratory courses to an online format for remote learning. Consequently, learning objectives focused on hands-on laboratory skills shifted to ones that assess skills that could be recapitulated in the online format. We have transitioned a staple experiment in most undergraduate microbiology labs, the Bacterial Unknown Project, for online delivery using the university Learning Management System. We maintained the learning objectives suited for online delivery, such as creating an experimental design for identifying an unknown bacterium and communicating scientific results, while replacing or modifying those which could not be replicated, such as demonstration of sterile techniques, with learning objectives that highlighted skills of collaboration, peer evaluation, and scientific communication. Assessment of these new and modified learning objectives demonstrated positive student learning. Additionally, an anonymous postproject survey asked students whether they perceived the online Bacterial Unknown Project had increased their skill level in the areas highlighted by the revised learning objectives. Results reflected that 80% of the students reported the Unknown Project had increased their skills in all areas evaluated.
登录
查看更多内容
影响因子：
2.6
作者：
Bennett, L. Michelle;Gadlin, Howard
通讯作者：
Gadlin, Howard
影响因子：
2.1
作者：
Harris, Judy R.
通讯作者：
Harris, Judy R.
影响因子：
0.5
作者：
Ford, RH
通讯作者：
Ford, RH
影响因子：
0.9
作者：
Hilton, Sandy;Phillips, Fred
通讯作者：
Phillips, Fred
影响因子：
1.9
作者：
Martinez-Vaz, Betsy M.;Denny, Roxanne;Sadowsky, Michael J.
通讯作者：
Sadowsky, Michael J.