高校转型发展背景下食品科学与工程专业实践教学体系的优化与创新  

Optimization and Innovation on the Practical Course System for the Specialty of Food Science and Engineering under the Background of Transformation and Development of Provincial Universities

作　　者：赵建芬 刘钊 梁巧荣 

机构地区：[1]肇庆学院食品与制药工程学院,广东肇庆526061

出　　处：《广东化工》2018年第1期233-234,240,共3页Guangdong Chemical Industry

基　　金：肇庆学院实践教学改革研究项目(sjjx201515)

摘　　要：在地方本科高校向应用技术类型高校转型发展的背景下,实践教学的重要性越发凸显。文章分析了食品科学与工程专业实践教学现状,从实践教学课程设置、实践教学内容、实践教学模式、实践教学方法、实践教学考核、实践教学管理和实践教学体系的运行等方面进行了优化与创新,从而有效提高食品专业人才培养质量,为培养更好对接职业岗位要求和职业发展需求的人才提供参考。The importance of practical course is becoming more and more prominent, under the background of the transformation and development of Provincial Universities. The paper analyzed the current status of practical course of Food Science and Engineering, optimized and innovated the practice teaching curriculum, contents, modes, methods, assessment, management and practice course system operation. To obtain effective teaching quality improvements of food specialty, provide a reference for better training of personnel to meet the job requirements and career development needs.

关 键 词：转型 应用型 食品科学与工程 实践教学体系 优化与创新 

分 类 号：G4[文化科学—教育学]