[1]李官浩 牟柏德.校企合作共建《肉制品加工学》实践教学创新 课程体系探究——以延边大学食品科学与工程专业为例[J].现代农业研究,2019,(2):62-65.
　Li Guanhao Mou Baide.Research on the practical teaching innovation curriculum system of meat product processing science jointly established by the university and the enterprise-- take yanbian university food science and engineering as an example[J].Modern Agricultural Research,2019,(2):62-65.
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校企合作共建《肉制品加工学》实践教学创新 课程体系探究——以延边大学食品科学与工程专业为例
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《现代农业研究》[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2019年2期
页码:
62-65
栏目:
林业科学
出版日期:
2019-02-25

文章信息/Info

Title:
Research on the practical teaching innovation curriculum system of meat product processing science jointly established by the university and the enterprise-- take yanbian university food science and engineering as an example
作者:
李官浩 牟柏德
延边大学农学院
Author(s):
Li Guanhao Mou Baide
School of agriculture, yanbian university
关键词:
校企共建; 肉制品加工学; 实践教学; 教、学、研一体化; 创新课程体系
Keywords:
school-enterprise co-construction;  Meat processing science;  Practical teaching;  Integration of teaching;  learning and research;  Innovative curriculum system
摘要:
肉制品加工学分为理论课和实践课两部分，实践性和应用性很强，对培养高素质综合 型应用人才有重要作用。当前肉制品加工学实验实践教学模式陈旧单一，学生实践能力得不到 提高；校内实验实践教学场地设备不足，学生理论水平和实践技能脱节；实验课程师资队伍建设 有待完善，双师型教学人员匮乏；高等学校培养学生实践技能不足，无法满足企业人才录用需 求。本文结合延边地区肉制品企业发展现状及延边大学食品科学与工程专业肉制品加工课程 实际情况，探索出肉制品加工学实践教学创新课程体系：通过改变传统的教学模式、改变学生被 动学习方式、
Abstract:
Meat product processing science is divided into two parts: theoretical course and practical course. It has strong practicality and applicability, and plays an important role in training high-quali? ty comprehensive application talents. At present, the experimental teaching mode of meat processing science is old and single, and students' practical ability cannot be improved. The equipment of the experimental and practical teaching site is insufficient, and the students' theoretical level and practi? cal skills are disjointed. The construction of experimental course teaching staff needs to be improved, and the double-teacher teaching staff is in short supply. Colleges and universities are unable to train students with insufficient practical skills to meet the recruitment needs of enterprises. Combining with enterprise development present situation and the yanbian yanbian area meat meat processing food science and engineering at the university of course practice, course practice teaching innovation explore meat processing system: by changing the traditional teaching mode, change the way of stu? dents' passive learning, innovation, practice training course mode, set up corresponding in the prac? tice teaching students "jobs", "work" issued by certificate in practice teaching, reform of curriculum evaluation system, construct teaching, learning and research integration "post, certificate, curriculum" combined the practical teaching innovation of course system.

参考文献/References:

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备注/Memo

备注/Memo:
* 基金项目：吉林省校企合作开发立项建设课程吉教高[2017]70号（无编号） 作者简介：李官浩(1975-)，男，朝鲜族，教授，博士，从事畜产品加工研究及教学工作。
更新日期/Last Update: 2019-02-25