我国食品科技领域传统优势学科的建设与拓展  

Construction and Expansion of the Traditional Predominant Disciplines in Food Science and Technology in China

作　　者：李琳[1] 李冰[1] 穆燕[1] 

机构地区：[1]华南理工大学,广东广州510640

出　　处：《现代食品科技》2008年第11期1083-1086,1117,共5页Modern Food Science and Technology

摘　　要：本文以华南理工大学制糖工程国家重点二级学科为例,在简要介绍该学科成为传统优势学科建设历程的基础上,分析了为适应经济社会的快速发展而对高层次人才的新要求,着重阐述该传统优势学科在新形势下为适应时代发展的新需要而进行的开拓性建设的主要过程以及取得的一些成效,以期为食品科技领域其他传统优势学科的发展提供借鉴。By briefly introducing of the state key discipline-Saccharide Technology in South China University of Technology, new requirements for high level talents suitable for our rapidly developing economy and society were analyzed. The process and effect of construction of this traditional predominant discipline were also discussed. The development of this traditional predominant discipline could provide references for other traditional disciplines in food science and technology in China.

关 键 词：传统优势学科 食品科技 建设与发展 

分 类 号：TS201-4[轻工技术与工程—食品科学]