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食品科学与工程是一门关系民生的应用型学科,在新工科背景和食品行业飞速发展的形势下,专业思政建设也需加快进行。在专业思政建设中,临沂大学食品科学与工程专业通过找准专业定位,逐步凝练出以“立德树人”为中心、以“传承沂蒙精神、红色文化”和“弘扬社会主义核心价值观”为基本点,以“全过程育人、全员育人、全方位育人”为着力点,以学院、系部、专业负责人、专业教师4个层面为具体保障的“一核心、二基本点、三育人、四保障”专业思政建设思路,并进行了探索与实践。通过借助课程思政开展专业思政建设,学生的职业责任感和职业认同感明显增强,学习主动性和创新精神、实践能力有所提高。 相似文献
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引导文教学法是一种以学生为主体,注重培养学生独立学习能力的行为导向教学方法。为提升食品类专业基础课程食品原料学实验的教学水平,本文探讨了引导文教学法在该课程教学过程中的应用,分析了教学内容设计和教学活动实施的具体做法,并对教学过程中出现的问题进行反思,以期为食品科学与工程专业其他课程提供支撑和借鉴。 相似文献
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“食品微生物学”是高校中食品科学与工程专业的一门必修课,该课程对于构建本科生的食品微生物知识体系和食品安全检测能力具有重要作用。本文立足于“食品微生物学”的教学改革需求,将多媒体技术、信息技术等引入教学过程,从课前、课中、课后、实验及考核5个环节入手,实现教学模式的创新改革,不断提高教学质量,致力于培养具有专业竞争力的“新工科”人才。 相似文献
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《山西农经》2017,(17)
工程教育专业认证是国际通行的工程教育质量保障制度,也是实现工程教育国际互认和工程师资格国际互认的重要基础。工程教育专业认证的核心就是要确认工科专业毕业生达到行业认可的既定质量标准要求,是一种以培养目标和毕业出口要求为导向的合格性评价。工程教育专业认证要求专业相关的课程群设置、师资的配备、办学的条件等都围绕学生毕业时所具备的工程能力达成这一核心任务开展。因此,为了培养出电力行业需要的相关人才,就目前而言,高电压技术课程必须进行改革。本文从电力系统专业对高电压方面能力的职业要求与本课的特殊性、目前该课程的教学现状等方面,讨论了以工程能力培养为目的的高校教育中高电压课教学改革的必要性,提出了建设性的改革方法及实施途径。 相似文献
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随着时代的发展,食品安全问题在社会各界引起广泛关注,而掺伪食品检验课程作为当代各大高校、职业院校相关专业必不可少的一门课程,在教学方法、教学模式和教学理念等方面存在多种问题。本文首先从职业院校角度出发,分析了当前掺伪食品检验课程教学中的不足和问题,并立足实际提出多元化教学方法、改革试验教学机制、优化考核模式等教学改革建议,希望能给相关教育者提供参考。 相似文献
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地学创新人才培养的现存问题及对策(下) 总被引:2,自引:0,他引:2
新中国成立以后,中国地球科学获得了很大发展,但目前我国地球科研管理依然沿用旧的运行体制和传统的管理理念,没能很好地促进地学研究跟上国际地球科学发展的进程,而是在旧体制内日益滋生科研管理的障碍性因素,不断影响地学科技创新和高素质人才的培养。具体来说,我国地学科研管理主要存在以下几方面的问题: 相似文献
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Professor H. T. Williams 《Journal of Agricultural Economics》1971,22(3):223-233
In our complex industrialised society there can no longer be a clear cut distinction between education and the training for a profession. Pressure from society for highly specialised knowledge and from students for satisfaction of vocational needs has resulted in the greater development of applied subjects. The aim of teaching in Agricultural Economics is to present a variety of subject matter within the framework of cohesive degree structures consistent with an academic discipline, while as far as possible fitting a student for a professional career in the field of Agricultural Economics. In the ever widening range of professional activity a distinction which has relevance to teaching can be made between the practising agricultural economist and the academic agricultural economist. For the former some professional training has to be incorporated in the first degree scheme. The need in industry and government is for economists who are prepared to make direct economic appraisals and the practising economist will therefore be involved in problem solving in a sphere where non-economic consideration have also to be weighed. He can best be fitted for his environment if he is aware of the interaction between economics and other relevant disciplines. 相似文献
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Even though worldwide research and teaching in Agroecology blossomed in the 1980s, until recently, the development of Agroecology in China has been constrained by technical, cultural and economic considerations. The delay in the assimilation of Agroecology, as a science, a practice and a movement, has resulted in the discipline of Agroecology in China lacking the holistic, interdisciplinary approaches needed to respond to current global and regional agricultural challenges. There is a need to redefine Agroecology both as a critical discipline and as a pedagogical approach. By using an ecology-oriented systematic approach to integrate education and research, a reframed Agroecology is proposed; this is based on a re-imagined, holistic consideration of the hierarchy of agroecosystems. The practical experience of a 15-year international team-taught Agroecology education programme among participants from Canada and China has helped refine disciplinary classifications, both from horizontal and vertical hierarchies. There are evolving impacts of this experiment in Sino-Canadian cooperation in Agroecological research and education; they include a new generation of highly trained agroecologists prepared to act across inter-related disciplines; the alignment of Chinese universities to international agricultural curricula and a better- informed policy-making process towards greening agriculture in China. 相似文献
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随着我国高职教育的迅速发展,以“工学结合”为特色的课程标准广泛应用于高职院校烹饪专业的教学中。食品营养与卫生课程是一门重要的课程,为进一步提升该课程的教学质量,培养学生的职业能力和职业素养。本文结合食品营养与卫生课程教学改革现状,提出教学改革途径,以期实现食品营养与卫生教学质量的进一步提升。 相似文献