应用型高校食品专业创新性实践教学改革探索  

Reform and Study on Practice Teaching of Food Major in Applied Undergraduate Universities

作　　者：王强[1] 王睿[1] 李贵节[1] 周雅琳[1] 熊政委[1] 赵欣[1] 

机构地区：[1]重庆第二师范学院生物与化学工程系,重庆400067

出　　处：《食品工业》2016年第5期260-262,共3页The Food Industry

基　　金：重庆市高等教育教学改革研究重点项目(152049);重庆第二师范学院教改重点项目(JG2015109);重庆第二师范学院教改项目转型研究专项(ZXJG03)

摘　　要：实践教学环节一直都是食品专业教学过程中的重要组成部分,它不仅是巩固食品专业理论知识和加深对理论认识的有效途径,而且也是培养具有创新能力和高素质食品专业人才的重要环节。分析了目前实践教学的现状,分别从实践教学课程体系、课程的设置、教学实施特色和实习模式等方面阐述了食品专业实践教学的可操作性,以期为转型期高校食品专业的建设和发展提供有益借鉴。Practice teaching is an important component of the teaching process of food specialty. It is not only to consolidate the food professional theoretical knowledge and enhance the effective way of theoretical knowledge, but also an important part of cultivating innovative ability and high quality food professionals. Analyze the current situation of practice teaching, respectively from the practice teaching course system, course setting, teaching characteristics, practice and other aspects of food specialty practice teaching operability, which looking for the transition of the construction and development of food professionals provide useful references.

关 键 词：应用型本科院校 食品专业 实践教学 改革 

分 类 号：TS20-4[轻工技术与工程—食品科学] G642[轻工技术与工程—食品科学与工程]