《食用菌保鲜与加工技术》课程校企合作系统化教学探索  

The Discussion about “Edible Fungus Preservation and Processing Technology” Course with College-enterprise Cooperation Systematic Teaching Method

作　　者：牛俊乐[1] 

机构地区：[1]百色学院,广西百色533000

出　　处：《安徽农学通报》2016年第24期145-146,共2页Anhui Agricultural Science Bulletin

基　　金：广西高等学校优势特色专业建设项目(桂教高教[2014]52)

摘　　要：食用菌保鲜与加工技术是农学、食品及生物类本科专业的选修课程,是一门理论性与应用性较强的课程。该文从授课内容、校企合作的系统化授课方法、成绩考核等方面对该课程的校企合作系统化教学进行了阐述,为培养高素质的应用型人才及校企合作的进一步深入提供参考。Edible fungus preservation and processing technology is an optional undergraduate course of agronomy, food science and biology. Its professional knowledge is of sound theoretical basis and feasible applicability. This arti- cle systemat!cally formulates the curriculum teaching system from several aspects of curriculum development, curriculum significance, teaching content, college-enterprise cooperation systematic teaching method and achievement examination, which could provide further reference for the cultivation of applicable talents with high qualities and college-enterprise cooperation.

关 键 词：食用菌 保鲜与加工 应用型人才 校企合作 

分 类 号：G642.0[文化科学—高等教育学]