科教融合提升食品工艺学实验教学质量的研究与实践

Research and Practice on Improving Teaching Quality of Food Technology Experiment by Integration of Research and Teaching

"重科研、轻教学"是目前国内高等学校的一种普遍现象。对科教融合提升食品工艺实验教学质量进行深入探索与实践。通过科研与教学紧密融合,丰富了食品工艺实验的教学内容,改善和提升了食品工艺实验的教学效果,同时,建立起校内、校外互补互通立体的人才培养实习实训基地,提高资金利用率和设备的使用效率。这些对启发学生的科研思维,培养他们的科研创新和实践动手能力发挥了积极作用。

Paying attention to scientific research and ignoring teaching is a common phenomenon in domestic universities. Deep exploration and practice has been conducted on the integration of research and teaching in enhancing the quality of experimental teaching of food technology. The teaching content of food technology experiment has been enriched and the teaching effect of food technology experiment improved and enhanced through close integration of scientific research and teaching. At the same time, a training base for personnel training and internship that complement each other both inside and outside the school has been built up to improve capital utilization and equipment efficiency. All of those play positive roles in inspiring students＇ research thinking and cultivating their scientific research innovation and practical ability.