产学研合作提高食品科学与工程生产实习教学质量  

The Cooperation of Production, Teaching and Research to Improve Production Practice Teaching Quality of Food Science and Engineering

作　　者：张佳琪[1] 何贵萍[1] 李欣蔚[1] 吕远平[1] 何强[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品与发酵科技》2017年第3期118-121,共4页Food and Fermentation Science & Technology

基　　金：四川省卓越工程师教育培养计划立项(2012-6);四川大学新世纪教学改革工程(七期)(SCUY126)

摘　　要：针对目前食品科学与工程专业生产实习教学中存在的实习单位难找、实习经费投入相对缺乏、课程安排不尽合理、指导教师工程实践能力不强、评定方法不科学等诸多问题,结合四川大学食品科学与工程专业多年生产实习教学经验,探讨了产学研合作教育对该专业生产实习教学的重要性与优势,并从实习基地的建设、三维一体教学模式的建立、指导教师水平的提高、实习的过程管理与成绩考核等方面介绍了产学研合作教育的一系列措施与成效。以期为高校食品科学与工程专业的生产实习教学提供一定的参考依据,充分发挥学科优势,适应新时期食品专业人才培养要求。There are various problems in the production practice of food science and engineering at present, such as difficuh to find practice units, the lack of practice outlay, some unreasonable course arrangement, the poor en- gineering practice ability of the teachers and the unscientific evaluation methods, etc. The many years＂ production practice teaching experience of food science and engineering of Sichuan University was reorganized. The significance and advantage of production-teaching-research cooperative education to improve production practice teaching quality of food science and engineering were discussed. And some measures and effects of production-teaching-research co- operative education were introduced, including building of practice base, establishment of three-dimensional integrat- ed teaching model, improvement of teachers＂ level, process management and performance appraisal. It is aimed to provide some reference for production practice teaching of food science and engineering and to give full play to the discipline advantage to meet the needs of food professional talents cultivation in the new period.

关 键 词：产学研合作 食品科学与工程 生产实习 教学质量 三维一体 

分 类 号：TS201.1[轻工技术与工程—食品科学]