转型和创新创业背景下食品科学与工程专业教学改革探索  

Exploration on Teaching Reform of Food Science and Engineering Specialty on the Background of Transition and Innovation and Entrepreneurship

作　　者：彭雪[1] 薛友林[1] PENG Xue;XUE Youlin(Lighy Industry College,Liaoning University,Shenyang,Liaoning 110036,China)

机构地区：[1]辽宁大学轻型产业学院,辽宁沈阳110036

出　　处：《农产品加工》2020年第9期97-99,共3页Farm Products Processing

基　　金：2018年辽宁大学本科教学改革研究重点项目“转型与双创理念下食品科学与工程专业人才培养的研究与实践”(JG2018ZD20)。

摘　　要：基于高校专业转型和创新创业人才培养理念,构建食品科学与工程创新创业教育模式,通过对传统创新创业教育成效进行分析并找出不足,探索新的创新创业人才培养途径,在教育教学模式、实践教学方法、课程评价体系等方面提出新的改革探索,旨在为高校培养食品类专业创新人才提供参考。Based on the concept of specialty transformation and innovative entrepreneurship talents training in colleges and universities,the innovative entrepreneurship education mode of food science and engineering was constructed.Through the analysis of the effect of traditional innovative entrepreneurship education,the shortcomings were found out,and new ways of innovative entrepreneurship talents training were explored,including education teaching mode,practical teaching method and curriculum evaluation system.New reform and exploration were put forward in order to provide references for colleges and universities to train innovative talents of food specialty.

关 键 词：转型 创新创业 食品专业 教学改革 

分 类 号：G642[文化科学—高等教育学]