中医药高等院校食品专业英语教学改革探索

Study on teaching reform of food professional English in Chinese medicine

食品专业英语是中医药高等院校培养符合国际化标准的食品专业人才的关键课程,但是受教材建设、课程设置、教学模式、学生重视程度及师资建设等多种因素的影响,其教学质量未达到预期。结合作者自身的实际教学经验,从夯实基础英语根基、改革教学模式、提高师资水平和加强教材建设等4个角度对食品专业英语教学改革提出了建议,以期为提升中医药高等院校食品专业英语的教学质量水平提供参考。

Although as a key course for cultivating food professionals in line with international standards in Chinese medicine universities,the teaching quality of food professional English was not as expected due to multiple factors,such as construction of teaching materials,curriculum setting,teaching mode,attention degree of students and teachers'qualification,etc.On the basis of the author's teaching experience,this article provides some suggestions on teaching reform of food professional English from four aspects including augmenting the basic English teaching,reforming the teaching mode,improving quality of teachers and enhancing teaching materials construction,hopefully to solve those problems above mentioned and promote the teaching quality in Chinese medicine universities ultimately.