“调味品特色”食品加工技术专业实践教学体系的构建与探索  

Construction and Exploration of Practice Teaching System with Marine Characteristics for Food Quality and Safety Professional

作　　者：叶茂[1,2] 邓毛程[1,2] 顾宗珠[1,2] 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广东广州510300 [2]广东轻工职业技术学院广东特色调味品工程开发中心,广东广州510300

出　　处：《广东化工》2016年第6期216-217,共2页Guangdong Chemical Industry

基　　金：广东轻工职业技术学院教育教学改革项目(JG201448);广东高校特色调味品工程技术开发中心建设项目(GCZX-B1103);广东省高等职业教育专项资金(201401027)

摘　　要：针对我校食品加工技术专业的发展规划,对教学体系进行了探索与实践,初步构建出"调味品特色"食品加工技术专业创新应用型人才培养实践教学体系,但还需要进行长期的、不断的探索与实践,以更好地培养"调味品特色"食品加工技术专业人才。The inadequacies of practice teaching for food processing technology professional of our college were analyzed. The practice teaching system for food processing technology professional was subsequently explored and practiced. The practice teaching system with seasoning characteristics for food processing technology professional was primary constructed. However, the long-term, continuous exploration and practice of practice teaching was warranted to effectively cultivate food processing technology professionals of seasoning characteristics.

关 键 词：教学载体 教学体系 多层次 模块式 调味品 

分 类 号：G4[文化科学—教育学]