创新创业背景下食品科学专业实践教学改革研究  

Research on the Practice Teaching Reform of Food Science Major under the Background of "Innovation and Entrepreneurship"

作　　者：李坤[1] 朱传合[1] 孟换美 Li Kun;Zhu Chuanhe;Meng Huanmei

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安2071018

出　　处：《科教文汇》2018年第9期48-49,62,共3页Journal of Science and Education

摘　　要：实践教学是理论联系实际及培养食品类高级复合人才的核心途径,在食品科学专业本科教学计划占着举足重要的地位,对学生创新精神与实践动手能力的培养至关重要。实践教学质量的优劣已成为制约创新创业背景下食品科学专业人才培养质量提升的瓶颈。因此,本文立足于创新创业背景这一时代大背景,结合我校多年办学经验,分析食品科学专业实践教学中存在的问题,探索解决相关问题的具体措施,构建创新创业背景下食品科学专业实践教学改革的思路。Practice teaching is the key approach of linking theory with practice and the cultivation of senior talents for food science.It plays the important status for the cultivation of senior talents for food science,and is very important to cultivate the innovative spirit and practical ability of students.The quality of practical teaching has become a bottleneck restricting the quality improvement of food science talents under background of"innovation and entrepreneurship".Therefore,based on the background of"innovation and entrepreneurship"and experience in education,the problems of food science professional practice teaching were analyzed and the approach to the problem were explored,the ideas of professional practice teaching reform was established.

关 键 词：食品科学 实践教学 改革 

分 类 号：G642[文化科学—高等教育学]