创新创意大赛对食品科学与工程专业教学改革的促进作用

The Promoting Effect of Innovation and Creativity Competition on Teaching Reform and Talent Training of Food Science and Engineering Specialty

如何更好地提高专业知识的学习效果是高等教育工作者要深入思考的重要问题。天津商业大学食品科学与工程系在《冷食制品与加工》课程中,以冰激凌创意大赛的形式,采用项目式教学模式,对食品专业人才培养和教学改革进行了深入的探索与实践。此种教学形式不但提高了教学效果,而且为培养具有创新意识的食品专业人才,为食品科学与工程专业教育教学改革提供了有益的参考。

How to improve the learning effect of professional knowledge of college students is an important issue for higher education workers to think deeply.In the course of"Cold Food Products and Processing",the Department of Food Science and Engineering of Tianjin University of Commerce explored and practiced the training and teaching reforms of food professionals in depth,with the form of ice cream creativity contest and project-based teaching mode.This teaching mode not only improves the teaching effect,but also provides a useful reference for the training of innovative food professionals and the reform of food science and engineering education and teaching.