摘要
食品科学与工程专业是典型、高度综合的工学学科,其教学管理模式一直是工科专业的建设重点。从教学内容、教学方式及教学效果等多方面提出合理化建议,以教师为源头、以学生为主体、以创新为核心、以实践为落脚点、以教学环节“体系化”为终点,旨在提升食品科学与工程专业对应用型人才培养的能力。
Food Science and Engineering is a typical and highly integrated engineering discipline.Focus on the course contents,teaching methods and course assessments,aiming to promote the cultivation of applied talents in food science and engineering.The detail strategies are including five aspects,just as following:taking teachers as the source,taking students as the main object,taking innovation as the core,taking practice as the foothold and taking“systematization”of teaching links as the end point.
作者
李鑫
孙承锋
邬旭然
喻倩倩
丛爽
LI Xin;SUN Chengfeng;WU Xuran;YU Qianqian;CONG Shuang(College of Food Sciences,Yantai University,Yantai 264005)
出处
《食品工业》
CAS
2022年第4期225-227,共3页
The Food Industry
基金
烟台大学校级教改项目(基于创新能力培养的食品科学与工程专业实践教学模式及运行机制研究,基金号jyxm2021045)。
关键词
食品科学与工程
应用型人才
教学改革
实践
Food Science and Engineering
applied talents
teaching reform
practice
