DACUM分析法在食品专业评估中的应用探索  

Application of DACUM Analysis Method in Food Professional Evaluation

作　　者：王储炎[1,2] 李珂昕 熊国远 余国江 WANG Chu-yan;LI Ke-xin;XIONG Guo-yuan;YU Guo-jiang(Department of Biological and Environmental Engineering, Hefei University, Hefei 230601, China;Cooperation Committee of Food Science and Engineering Majors of Anhui Provincial General Undergraduate University, Hefei 230031, China;Teaching Quality Monitoring and Evaluation Department, Hefei University, Hefei 230601, China)

机构地区：[1]合肥学院生物与环境工程系,合肥230601 [2]安徽省普通本科高校食品科学与工程类专业合作委员会,合肥230031 [3]合肥学院教学质量监控与评估处,合肥230601

出　　处：《西南师范大学学报（自然科学版）》2020年第4期122-126,共5页Journal of Southwest China Normal University(Natural Science Edition)

基　　金：安徽省教学研究重点项目(2017jyxm1303,2019jyxm1232);安徽省质量工程校企合作实践教育基地项目(2017sjjd027).

摘　　要：专业评估是对人才培养质量监控与保障的有效途径,也是督促各高校提高专业建设水平的有效手段.分析了当前安徽省食品专业评估现状,论述了DACUM分析法的特点,最后就DACUM分析法在食品专业评估中的应用探索进行了阐述,从而为下一步更好地开展专业评估提供借鉴.Professional evaluation is not only an effective way to monitor and guarantee the quality of personnel training,but also an effective means to urge colleges and universities to improve the level of professional construction.The current situation of food professional evaluation in Anhui Province has been introduced,the characteristics of DACUM analysis method been described,and the application of DACUM analysis method in food professional evaluation been finally focused,so as to provide reference for further professional evaluation.

关 键 词：DACUM分析法 食品专业评估 应用 

分 类 号：G640[文化科学—高等教育学]