| 浅谈食品工艺学的改革与实践 |
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| 引用本文： | 魏长庆,董娟,刘文玉.浅谈食品工艺学的改革与实践[J].农产品加工．学刊,2013(3):87-88. |
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| 作者姓名： | 魏长庆 董娟 刘文玉 |
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| 作者单位： | 石河子大学食品学院;新疆石河子职业技术学院 |
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| 基金项目： | 石河子大学青年骨干教师资助计划(sp07006) |
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| 摘 要： | 食品工艺学是食品科学与工程专业的核心课程,根据综合性大学学生就业方向与培养目标特点。对该课程进行改革是很有必要的,以此适应综合性大学对学生的培养目标和大学生的就业方向。从加强理论、实践教学改革、培养创新人才的角度,对食品工艺学教学改革的目标和途径进行了探讨,并提出了具体措施。
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| 关 键 词： | 食品工艺学 改革 实践 |
An Analysis of the Reform and Practice on Food Technology |
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| WEI Chang-qing,DONG Juan,LIU Wen-yu.An Analysis of the Reform and Practice on Food Technology[J].Nongchanpin Jlagong.Xuekan,2013(3):87-88. |
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| Authors: | WEI Chang-qing DONG Juan LIU Wen-yu |
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| Institution: | 1.Food College,Shihezi University,Shihezi,Xinjiang 832000,China; 2.Shihezi Vocational Technical College,Shihezi,Xinjiang 832000,China) |
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| Abstract: | Food technology is the core courses of food science and engineering professional It is very necessary to reform the curriculum on food science and technology according to comprehensive university students' training objectives and employment direction.The reform of practice teaching methods and approach on food science and technology are discussed from the perspective of strengthening practice teaching and cultivating innovative talents,and some concrete measures are advanced. |
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| Keywords: | food science and technology reform practice |
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