提高高职院校食品专业学生实践操作能力的探讨  

Improving the Practical Operational Capacity of the Food Professional Students in Higher Vocational School

作　　者：张秀凤[1] 魏建春[1] 王军[1] 

机构地区：[1]郑州牧业工程高等专科学校食品工程系,河南郑州450011

出　　处：《农产品加工（下）》2012年第5期158-160,共3页Farm Products Processing

摘　　要：随着高职院校办学规模的不断扩大,高职院校食品专业学生已经成为我国食品工业发展的主力军,对提高高职院校食品专业学生的实践操作能力的重要性及其可行性措施进行了系统的论述。Along with the unceasing expansion of the scale of higher education institutions in higher vocational school,students of food professional in vocational have become main force of food industry.In this article,the importance and feasibility of the practical operational capacity of the food professional students in higher vocational school are analyzed and commented.

关 键 词：高职 食品专业 实践操作能力 

分 类 号：TS201[轻工技术与工程—食品科学]