食品专业人才产学研合作培养模式的探索  

Exploration of Production-teaching-research Cooperation Training Mode of Food Science and Engineering

作　　者：李妍[1] 赵建芬[1] 

机构地区：[1]肇庆学院化学化工学院,广东肇庆526061

出　　处：《广州化工》2014年第9期208-209,共2页GuangZhou Chemical Industry

基　　金：肇庆学院教学研究项目(jy201101)

摘　　要：为了提高办学质量,高校需要不断尝试将教学与社会实践相结合。作为应用型本科院校,需要引入更多的社会资源帮助提高学生的实践能力,据此,我校对食品专业人才的培养进行了产学研合作方面的探索,现对实践的措施与成效进行总结,力求为我校食品专业的未来发展指出更明确的方向,达到高素质应用型人才的培养目标。In order to improve the quality of teaching,high school should attempt to combine education and social practice. As the application-oriented university,extra resources from society were used to develop practical ability of the students. In the view of the above,the exploration of production-teaching-research cooperation training mode of food science and engineering was made in Zhaoqing University. The steps and effect in the process of practice were summarized,thus the development direction of the major would be clearer and the goal of training the practical talents with high-quality would be achieved.

关 键 词：食品科学与工程 产学研 培养模式 

分 类 号：G642.0[文化科学—高等教育学]