食品工科类应用型本科专业的“三教”改革与实践——以食品质量与安全专业为例  

“Three education”reform and practice of applied undergraduate major on food engineering——taking the major of food quality and safety as an example

作　　者：刘爱红[1] 陈洁[1] 章焰[1] LIU Aihong;CHEN Jie;ZHANG Yan(Zhixing College,Hubei University,Hubei Wuhan 430010,China)

机构地区：[1]湖北大学知行学院,湖北武汉430010

出　　处：《食品工程》2024年第2期106-108,112,共4页Food Engineering

基　　金：湖北省教育科学规划课题(2021GB088)。

摘　　要：教师、教法和教材,简称“三教”,贯穿教育教学的全过程,直接影响食品工科类应用型人才的培养质量。以食品质量与安全专业为例,分析了改革前教师队伍、教材内容、教学方法中存在的问题,论述了我校相应进行的改革和实践,以期为食品工科类专业进行“三教”改革,培养应用技术型人才提供一定的参考。The“three educations”ran through the entire process of education and teaching,directly affecting the quality of cultivating technical talents for application in food engineering.Taking the major of food quality and safety as an example,this article analyzed the pre reform teaching staff,textbook content,and teaching methods,and discussed the corresponding reforms and practices carried out by our school,in order to provide certain reference for the"three education"reform of food engineering majors and the cultivation of technical talents for application.

关 键 词：应用技术型人才 食品质量与安全专业 “三教”改革 

分 类 号：TS201.6[轻工技术与工程—食品科学]