食品专业线下实体创客实验室建设研究与探索  

Research and Exploration on the Construction of the Below-the-line Entity Maker laboratory in the Food Specialty

作　　者：武杰[1] 夏春晓[1] 徐静[1] 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233030

出　　处：《山东农业工程学院学报》2017年第6期175-176,共2页The Journal of Shandong Agriculture and Engineering University

基　　金：高等学校省级质量工程项目(2015ckjh110)

摘　　要：探讨了食品专业线下实体创客实验室的建设,在推进创新型人才培养实践教学活动中进行食品专业开展创客教育活动,结合创客实验室线下平台建设,建立食品专业创客实验室平台。对于硬件平台建设、创客环境建设、团队建设和创客文化建设等方面进行有益探索,客观分析了创客实验室线下平台建设过程中存在的问题,提出了实现创客实验室平台可持续发展的对策,加强创客实训教学过程管理与评价,培养应用型、创新性、创业型食品加工方面的人才。It discusses the construction of the below-the-line entity maker laboratory in the food speciality and carries out the food professional maker education in promoting the creative talents cultivation practice to set up the food professional maker laboratory platform combining with the construction of the maker laboratory below-the-line platform.For the construction of the hardware platform,maker environment,team and maker culture,etc.,this article provides the useful measures and analyzes objectively the problems occurred in the construction process of the maker laboratory below-the-line platform and puts forward to the measures to achieve the sustainable development of the maker laboratory platform.lt strengthens the maker's practical teaching process management and evaluation in order to train the applied and innovative the professional talents in the food processing.

关 键 词：创客 创客实验室 食品专业 实验室开放平台 

分 类 号：G642[文化科学—高等教育学]