摘要
《功能性食品》是一门应用性较强的综合性课程,针对目前食品科学与工程专业学生实验动手能力弱,缺乏创新力和竞争力等现象,在学校进入双一流和学科工程认证的大环境下,本文对《功能性食品》实验课的改革和实践进行了讨论。通过对实验课程的改革研究,不仅能培养学生的创新意识和实践操作能力,还能进一步深入到科学研究或过渡到企业,为培养综合型人才夯实了坚实的基础。
"Functional food" is a high comprehensive and applied course, for weak experimental ability and innovation competitiveness of the current food science and engineering specialty students, in the context of university entering double first-class initiative and engineering certification,this paper discusses the reform and practice of the experiment course of functional food. Through the reform and research of experiment course,it not only trains students’ sense of innovation and practical operation ability, but also further deepens into scientific research or transitions to enterprises,and lays a solid foundation for cultivating comprehensive talent students.
作者
赵颂宁
张燕
马爽
张婷
刘博群
刘静波
ZHAO Song-ning;ZHANG Yan;MA Shuang;ZHANG Ting;LIU Bo-qun;LIU Jing-bo(College of Food Science and Engineering,Jilin University,Changchun Jilin 130062,China)
出处
《食品与发酵科技》
CAS
2019年第2期116-120,共5页
Food and Fermentation Science & Technology
基金
国家重点研发计划项目(2018YFD0400300)
关键词
双一流
工程认证
功能性食品
实验教学
"double fist class"
engineering certification
functional food
experiment teaching
