《食品加工技术》课程创新性实践教学设计与实施  

Creative Practice Teaching Design and Its Implementation of Food Processing Technology

作　　者：王加园 何丽红 章洋 WANG Jia-yuan;He Lihong;Zhang Yang(Ningxia Technical College of Wine and Desertification Prevention,Yinchuan,Ningxia 750199)

机构地区：[1]宁夏葡萄酒与防沙治沙职业技术学院,宁夏银川750199

出　　处：《宁夏农林科技》2018年第2期60-62,共3页Journal of Ningxia Agriculture and Forestry Science and Technology

基　　金：2016年宁夏葡萄酒与防沙治沙职业技术学院院级课题项目"高职<食品加工技术>实践教学问题及改革措施--以宁夏葡萄酒与防沙治沙职业技术学院食品营养与检测专业为例"(2016PJY1610)

摘　　要：《食品加工技术》是高职院校食品专业一门实践性很强的核心课程,对培养学生的动手能力、创造能力具有重要意义。本文结合专业建设,根据《食品加工技术》课程发展现状,论述该课程在创新性实践教学环节存在的问题,并针对问题提出了相应的对策建议。Food Processing Technology is a piratical course for food majors in technical and vocational colleges.In this paper,in line with development of the course,problems during the teaching process were analyzed and the related countermeasures were proposed.

关 键 词：《食品加工技术》课程 创新性实践 教学 

分 类 号：G718[文化科学—职业技术教育学]