摘要
近年来,我国食品产业蓬勃发展,食品行业作为国民经济的重要产业支柱,已改变传统的生产加工方式,不断向高科技高附加值方向迈进,因此,食品专业高质量人才的培养越来越受到重视。在新工科背景下,食品专业必修课的建设与改革是提高人才培养质量的重要举措。从课程改革出发,通过分析畜产食品工艺学课程改革的必要性,提出课程改革的主要方法,以提高学生对相关专业知识的掌握,培养学生分析问题、解决问题的能力及实践创新能力,以适应新时代高校对人才培养提出的新要求。
In recent years,food industry in China has been flourishing.As an important pillar of the national economy,the food industry has transformed traditional production and processing methods and continuously advanced towards high-tech and high-value-added directions.As a result,the cultivation of high-quality talents in the major of food science and technology has been gaining more and more attention.Starting from curriculum reform,analyze the necessity of the construction and reform of livestock food technology,and propose the main methods of curriculum reform to enhance students’mastery of relevant professional knowledge.
作者
刘玉芳
LIU Yufang(Shaanxi Normal University,College of Food Engineering and Nutritional Science,Xi’an 710119)
出处
《食品工业》
CAS
2024年第1期115-117,共3页
The Food Industry
基金
2022年陕西师范大学教学改革综合研究项目(22JG36)。
关键词
新工科
畜产食品工艺学
教学改革
new engineering
technology for animal-derived food
teaching reform
