浅谈食品设计创新大赛对食品质量与安全专业建设的促进作用  

Promotion Effect of Food Design Innovation Competition on Food Quality and Safety Profession Construction

作　　者：杨俊松[1] 张恩立[1] 陶兆林[1] 李文戈[1] 王媛媛[1] Yang Junsong, Zhang Enli, Tao Zhaolin, Li Wenge, Wang Yuanyuan(Bengbu Medical College, Bengbu233000, Chin)

机构地区：[1]蚌埠医学院,安徽蚌埠233000

出　　处：《现代食品》2018年第7期34-35,共2页Modern Food

基　　金：安徽省教育厅资助项目(编号:2017xg kxm35;2017jyxm0248);蚌埠医学院资助项目(编号:2017jyxm12;2017jyxm04)

摘　　要：大学生食品设计创新大赛的目的在于进一步全面提高普通高等院校在校大学生在食品课程学习中基础理论、基础知识、基本技能的学习水平,推进大学生创新精神和实践能力的培养,推动高等教育人才培养模式和实践教学改革,培养"双创"型人才,给大学生提供一个充分发挥动手能力的平台,为优秀人才脱颖而出创造条件。蚌埠医学院积极鼓励各专业学生参加大赛,参加竞赛对学校食品课程教学的改革和"双创"型人才培养建设都起到了促进作用。Food design innovation contest aims to college students, in order to further improve the ordinary college students of institutions of higher learning in food study basic theories, basic knowledge and basic skills of learning level, to promote the cultivation of the college students＇ innovative spirit and practice ability, to promote higher education personnel training mode and practice teaching reform, training＂double innovation＂ type talents, give students a platform on which students can show their talents fully.Bengbu medical college encourages all students of food quality and safety profession to participate in the food innovation design competition actively. Through the competition, we promote to our school food curriculum teaching reform and the ＂double innovation＂ type talent training construction.

关 键 词：食品 竞赛 教学 

分 类 号：G420[文化科学—课程与教学论]