工程化背景下食品专业实践教学改革探析  

An Exploration of Practical Teaching Reform for Food Speciality under the Background of Engineering

作　　者：李作美[1] 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

出　　处：《绥化学院学报》2014年第8期114-117,共4页Journal of Suihua University

基　　金：蚌埠学院教学研究项目(项目编号:JYLY1214);蚌埠学院卓越工程师项目(项目编号:2013zyjh01)

摘　　要：实践教学是工程化背景下地方高校培养应用型人才的重要环节。在新形势下针对蚌埠学院生物与食品工程系食品专业的实践教学现状及存在的问题进行了分析,并提出了相应的改革措施,旨在为我国食品行业培养出更优秀的应用型人才。Practice teaching is an important part of the cultivation of applied talents in local colleges and universities under the engineering background. Under the new situation, this paper analyzes the current status and existing problems of the practical teaching of food speciality in the department of biotechnology and food engineering in Bengbu University and put forward the corresponding reform measures, aimed at cultivating more excellent applied talents for the food industry in our country.

关 键 词：工程化 食品 实践教学 

分 类 号：G642.2[文化科学—高等教育学]