| 民族地区高校食品专业综合实验创新能力培养 |
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| 引用本文： | 尹红,黄诚.民族地区高校食品专业综合实验创新能力培养[J].现代农业科技,2020(6). |
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| 作者姓名： | 尹红 黄诚 |
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| 作者单位： | 吉首大学 化学化工学院,吉首大学 化学化工学院 |
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| 基金项目： | 吉首大学2018年校级教改课题实验组重点项目(JSU201809)；吉首大学化学国家级实验教学示范中心2018年教改课题的阶段性成果。 |
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| 摘 要： | 培养高素质、具有创新能力的新型人才是当前高等院校实施质量工程的重点。本文通过吉首大学食品专业实验教学,结合地方特色传统食品优势,开展综合型实验,着重培养学生思辨能力和综合素质,以项目为导向,将课程设置模块化、层次化,建立与学生合作式学习关系,优化学生学习效能,搭建思维的空间与平台,实施基于问题及探究的混合式教学模式。实践证明,实验教学模式的优化改革,对提升学生综合素质和创新能力有积极的促进作用。
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| 关 键 词： | 民族地区 高等院校 食品专业综合实验教学 创新能力 |
| 收稿时间： | 2019/12/15 0:00:00 |
| 修稿时间： | 2019/12/15 0:00:00 |
Innovation Ability Training in Comprehensive Experimental Teaching to Food Specialty of College and University |
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| Abstract: | s: It is important to the implementation of teaching quality project in the new talent training with high-quality and innovation ability. In the experiment teaching of food specialty of Jishou University, combining the advantages and local characteristics in the traditional food, the comprehensive experiments were carried out to emphasize building the critical thinking skills and comprehensive quality of students. A modular and hierarchical curriculum was setting according to the project to establish a cooperative learning relationship with students, which could optimize the learning efficiency, establish the space and platform for thinking, and realized the mixed teaching mode based on questions and inquiry. It has been found thatoptimization and reform on the experimental teaching mode has the positive facilitation to the promotion of comprehensive quality and innovation ability. |
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| Keywords: | Western minorities Colleges and universities Comprehensive Experimental teaching of food specialty Quality education and innovation ability |
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