“授-协-放”教学法提升本科生科研创新能力探索 ——以农产品加工学为例  

Exploration on “Lecturing-Assisting-Doing” Teaching Method to Improve Undergraduate Scientific Research Innovation Ability—Taking Agricultural Product Processing as an Example

作　　者：劳菲 李婧 王永涛[1] 沈群[1] 吴继红[1] LAO Fei;LI Jing;WANG Yong-tao(College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《安徽农业科学》2023年第1期278-282,共5页Journal of Anhui Agricultural Sciences

基　　金：中国农业大学本科核心课程建设项目(2017)。

摘　　要：创新是一个民族进步的灵魂,培养本科生科研创新能力一直是高校教育改革的主要方向之一。以农产品加工学为例,探讨通过“授-协-放”三步教学法为本科生在日常必修课程中积累科研创新基础,协同后期科创训练计划,实现本科生科研创新能力提升的教学改革实践经验。该法多梯度、递进式地激发学生科研创新自驱力,挖掘和培养学生主动发现、分析、解决问题的综合能力。实践表明,该法能够有效实现知识传授与科研创新素质培养并重的教学效果。Innovation is crucial to the development of a nation.Cultivating the research and innovation capability of undergraduates has been one of the major directions of higher education reform.This paper takes Agricultural Product Processing class as an example,to discuss the practical experience of undergraduates’teaching reform that aiming at accumulating students’research preliminary data in their daily required classes through the three-step“Lecturing-Assisting-Doing”method.In combination of the follow-up classical undergraduate training programs,the objective of improving undergraduates’research and innovation capability could be well achieved.This method stimulates the self-motivation in students in a multi-gradient and progressive manner,and cultivates the comprehensive ability to actively discover,analyze and solve problems.Knowledge imparting and innovation training may effectively achieve simultaneously.

关 键 词：教学改革 本科生 农产品加工 创新 

分 类 号：S-01[农业科学] G[文化科学]