《食品工艺学》实践教学的改革与学生创新能力的培养  

Promoting reform of practical teaching on Food Technology and fostering students' innovation abilities

作　　者：王永斌[1] 郜宗茂[2] 张斌[1] 马龙[1] 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233000 [2]蚌埠学院学生处,安徽蚌埠233000

出　　处：《饮料工业》2011年第1期35-37,共3页Beverage Industry

基　　金：安徽省教育厅教学研究项目(20101104);蚌埠学院教研重点项目(YJLZ1004)

摘　　要：工科专业的应用性、实践性强,对学生的专业技能和创新能力要求较高。实践教学的质量与人才的培养质量密切相关。在全面推进学生的素质教育、培养应用型人才进程中,在注重文化素质教育的同时,应该以抓实践教学作为切入点。从加强实践教学改革、培养创新人才的角度,对《食品工艺学》实践教学改革的目标和途径进行了探讨,提出了具体措施。Applicability and practicality are characteristic of the specialty of engineering which has higher requirements for students＇ professional skills and innovation abilities,and the quality of practical teaching is closely related with that of talents training.In the course of generally boosting the quality-oriented education of students and fostering applied talents,we should regard practical teaching as a key factor while focusing on cultural and quality-oriented educations.In view of intensifying the reform of practical teaching and cultivating students with innovation abilities,the goal and ways of the reform of practical teaching on Food Technology are discussed,and some specific measures proposed.

关 键 词：创新人才培养 《食品工艺学》 实践教学改革 创新能力 

分 类 号：TS201.1-4[轻工技术与工程—食品科学]