摘要
新工科背景下,围绕食品专业学生的工程应用能力和创新实践能力,重点阐述了“科创”实践平台的建设路径,从学科竞赛、科研训练、校内实训基地建设、地方服务这4个方面介绍了“科创”实践平台的建设内容,总结了“科创”实践平台的优势和创新,为推进地方高校食品专业实训平台建设路径提供借鉴。
According to the standards of emerging engineering,the approach of practice platform for science and innovative entrepreneurship was discussed for surrounding the engineering application and innovation practice ability of food science and engineering.The content included the discipline competition,the scientific research training,the establishment of campus practice field base,the local economic and social development service.Which was centered around the basic knowledge of engineering applications and innovation capability.The theme was a fair summation of advantage and innovation of practice platform,in order to provide a reference for the promotion of the approach of practice platform on science and innovative entrepreneurship.
作者
李欢欢
豁银强
汤尚文
范文莹
LI Huanhuan;HUO Yinqiang;TANG Shangwen;FAN Wenying(School of Food Science and Technology,Hubei University of Arts and Science,Xiangyang,Hubei 441053,China)
出处
《农产品加工》
2022年第23期103-105,共3页
Farm Products Processing
基金
湖北文理学院教学研究项目(JY2018044,JY2021032)。
关键词
新工科
科创
食品专业
实践平台
emerging engineering
science and innovative entrepreneurship
food science and engineering
practice platform
