“食品加工工艺学”国际班英汉双语教学课程建设与改革  

Construction and Reform of Chinese-English Bilingual Teaching in“Food Processing Technology”Course for International Class

作　　者：段邓乐 王琴[1] 谢曦 董浩 张鹰[1] DUAN Dengle;WANG Qin;XIE Xi;DONG Hao;ZHANG Ying

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《科教文汇》2021年第11期73-74,77,共3页Journal of Science and Education

基　　金：校级重点建设精品资源共享课建设——食品加工工艺原理(KA1705000)。

摘　　要：中外合作办学越来越成为高校培养学生的一种趋势。国际班学生由于会有国外培养的经历,因此在国内掌握良好的知识基础和专业交流水平至关重要。该教改论文以仲恺农业工程学院国际班为例,对“食品加工工艺学”双语专业课教学中所存在的问题与不足进行了分析,并对改善双语教学课堂效果的实施途径进行了探讨,以期形成新常态的符合实际情况的教学风格和特色,对高等院校有效开展专业课双语教学具有重要的参考和借鉴意义。Sino-foreign cooperation in universities has increasingly become a trend.Since international students have experience of training abroad,it is very important to have a good knowledge base and professional English communication level.In order to form a new teaching style and characteristics in line with actual situation,the current teaching reform paper took the international class in Zhongkai University of Agriculture and Engineering as an example,analyzed the problems and shortcomings in the Chinese-English bilingual teaching of“Food Processing and Technology”,and discussed the methods to improve the effect of Chinese-English bilingual teaching in the classroom.The current paper has an important reference significance for the effective Chinese-English bilingual teaching of professional course in universities.

关 键 词：国际班 双语教学 食品加工工艺学 教学探索 

分 类 号：G642.3[文化科学—高等教育学]