“团队式”培养模式对食品类本科生创新能力培养的研究  

Research on the Cultivation of Food Undergraduates’ Innovative Ability by “Team” Training Mode

作　　者：赵慧君[1] 张振东[1] 侯强川 郭壮[1] ZHAO Huijun;ZHANG Zhendong;HOU Qiangchuan;GUO Zhuang(College of Food Science and Technolog,Hubei University of Arts and Science,Xiangyang,Hubei 441053,China)

机构地区：[1]湖北文理学院食品科学技术学院,湖北襄阳441053

出　　处：《农产品加工》2022年第3期99-100,共2页Farm Products Processing

基　　金：湖北文理学院教研项目“食品科学与工程类本科生创新能力‘团队式’培养模式初探——以智微园大学生科技服务团为例”(201912)。

摘　　要：创新是引领发展的第一动力,为了培养食品类本科生的创新能力,对学校的食品类本科生开展"团队式"培养模式。通过对食品类本科生"团队式"培养,本科生的理论知识、实验能力和创新能力得到提升,研究生在带队过程中自身的各项能力也有了提高,起到了"教学相长"的作用。Innovation is the first driving force to lead the development. In order to cultivate the innovation ability of food undergraduates,the“team”training mode is carried out for food undergraduates in our university. Through the“team”training of food undergraduates,the theoretical knowledge,experimental ability and innovation ability of undergraduates have been improved,and the various abilities of postgraduates have also been improved in the process of leading the team,which has played the role of“teaching and learning”.

关 键 词：创新能力 团队式培养 食品类本科生 

分 类 号：G640[文化科学—高等教育学]