基于理实一体化教学模式的《食品工厂机械与设备》课程改革  

Educational Reform in Food Machinery and Equipment Course Based on the Integration of Theory and Practice

作　　者：邹强[1] 孙燕霞[1] 唐仁勇[1] 郭秀兰[1] 刘达玉[1] 李翔[1] 

机构地区：[1]成都大学药学与生物工程学院,食品加工和应用四川省高校重点实验室,四川成都610106

出　　处：《食品与发酵科技》2017年第2期112-114,共3页Food and Fermentation Science & Technology

摘　　要：针对我校特色食品科学与工程专业本科生所开设的《食品工厂机械与设备》课程,为了使教学内容能较好地满足食品加工行业的实际需求,提出了理实一体化的教学模式,通过基础层级、综合层次和创新层次的教学内容,使学生在工厂能力、创新意识和团队协作意识等方面得到提高,为培养适应当前食品加工行业需要的高素质食品工程师打下坚实基础。This article proposed the mode of the integration of theory and practice during teaching food machinery and equipment course for undergraduates majored in food science and technology in order to meet the actual needs of food processing industry. The basic level teaching, comprehensive level teaching and innovative level teaching were sequentially offered for students to enhance their engineering capability, innovative awareness and team collaboration awareness, which laid a solid foundation for cultivating food engineer who could meet the current needs of food processing industry.

关 键 词：理实一体化 食品机械 工程能力 

分 类 号：TS208[轻工技术与工程—食品科学]