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食品科学与工程本科专业应用型课程评估体系研究 预览

Research on evaluation system of applied courses for undergraduates of food science and engineering
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摘要 进入新时代以来,我国社会经济呈现飞速发展态势,经济结构的转型升级对本科人才培养质量提出了许多新的要求。纵观我国食品科学与工程本科专业课程体系建设与发展现状,实践类课程一直属于薄弱部分,导致培养出的人才实践能力较理论水平偏低,很难满足国家与社会对应用型、技能型人才的需求。基于此,笔者围绕食品科学与工程本科专业实践类课程体系的建设与评估两大主题,从食品科学与工程本科实践类课程培养目标、课程设置、支撑体系三个维度分别展开论述,最后探讨了食品科学与工程本科实践类课程体系评估要求及其重要意义。 Since a new era,China's social economy has shown a rapid development trend,and the transformation and upgrading of economic structure has put forward many new requirements for the quality of undergraduate talent training.Throughout the construction and development of the undergraduate course system of food science and engineering in China,the practical courses have always been a weak part,which leads to the low practical ability of the trained talents compared with the theoretical level,and it is difficult to meet the needs of the state and society for applied and skilled talents.Based on this,this paper focuses on the construction and evaluation of the practical curriculum system of food science and engineering undergraduate specialty,and discusses the training objectives,curriculum setup and support system of the practical curriculum of food science and engineering undergraduate specialty respectively.Finally,it discusses the evaluation of the practical curriculum system of food science and engineering undergraduate specialty.the requirement and its significance.
作者 熊国远 郑海波 汪明春 XIONG Guo-yuan;ZHENG Hai-bo;WANG Ming-chun(Anhui Province Engineering Laboratory of Agro-products Processing,Anhui Agricultural University,Hefei 230036;College of Food Engineering,Anhui Institute of Science and Technology,Fengyang 233100,Anhui Province)
出处 《武汉轻工大学学报》 2018年第6期110-114,共5页 Journal of Wuhan Polytechnic University
基金 安徽省高等学校省级质量工程教学研究重点项目(项目编号:2017jyxm1308) 一般项目(2017iyxm1304).
关键词 实践类课程 培养体系 评估 食品科学与工程 practical courses training system evaluation food science and engineering
作者简介 熊国远(1975-),男,副教授,博士,E-mail:guoyuanx@ahall.edu.cn.
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