CAJ | 학술논문

食品专业是应用与实践性较强的综合性专业,旨在培养应用型工程技术人才,不仅需要教授大学生基本理论知识,同时更要注重培养学生动手能力与运用理论知识分析解决实际问题的能力.食品专业教学包括理论教学、实验教学和实践教学三大环节,详细分析了三大教学环节的现状及其存在的问题,并阐述了三大教学环节之间的关系,针对这些问题提出了高等学校合理开展食品专业教学的建议.最后得出,高校食品专业大学生教学应以学生为中心,教学三大教学环节并重,结合高校自身特点,完善和探索出各有特色的适合当前食品科学领域发展的教学模式,努力培养出推动食品科学进步的高素质专业人才.
식품전업시응용여실천성교강적종합성전업,지재배양응용형공정기술인재,불부수요교수대학생기본이론지식,동시경요주중배양학생동수능력여운용이론지식분석해결실제문제적능력.식품전업교학포괄이론교학、실험교학화실천교학삼대배절,상세분석료삼대교학배절적현상급기존재적문제,병천술료삼대교학배절지간적관계,침대저사문제제출료고등학교합리개전식품전업교학적건의.최후득출,고교식품전업대학생교학응이학생위중심,교학삼대교학배절병중,결합고교자신특점,완선화탐색출각유특색적괄합당전식품과학영역발전적교학모식,노력배양출추동식품과학진보적고소질전업인재.
Food specialty is a very practical and applied science, which is aimed to cultivate the applied engineering and technical personnel. Therefore, basic theory of knowledge, handling ability and ability to analyze and solve prob-lems should be taught simultaneously, especially the latter. Theory teaching, experiment teaching and practice teaching are contained in food professional teaching. This paper is conducted to analyze the three basic teaching links in detail and explain the relationship among the three. Then reasonable suggestions on developing teaching are put forward aim-ing at these problems in food specialty. In conclusion, food professional teaching should take the student as the center in colleges, pay equal attention to the three teaching links, improve and explore teaching mode based on their charac-teristics which show their own characteristics and is suitable for the current development of food science. Lastly, they will try to cultivate high-quality professionals who promote food science progress.