| 《食用菌保鲜与加工技术》课程校企合作系统化教学探索 |
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| 引用本文： | 牛俊乐.《食用菌保鲜与加工技术》课程校企合作系统化教学探索[J].安徽农学通报,2016,22(24):145-146. |
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| 作者姓名： | 牛俊乐 |
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| 作者单位： | 百色学院,广西百色,533000 |
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| 基金项目： | 广西高等学校优势特色专业建设项目(桂教高教[2014]52)。 |
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| 摘 要： | 食用菌保鲜与加工技术是农学、食品及生物类本科专业的选修课程,是一门理论性与应用性较强的课程。该文从授课内容、校企合作的系统化授课方法、成绩考核等方面对该课程的校企合作系统化教学进行了阐述,为培养高素质的应用型人才及校企合作的进一步深入提供参考。
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| 关 键 词： | 食用菌 保鲜与加工 应用型人才 校企合作 |
The Discussion about“Edible Fungus Preservation and Processing Technology”Course with College-enterprise Cooperation Systematic Teaching Method |
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| Abstract: | Edible fungus preservation and processing technology is an optional undergraduate course of agronomy , food science and biology. Its professional knowledge is of sound theoretical basis and feasible applicability. This arti?cle systematically formulates the curriculum teaching system from several aspects of curriculum development ,curric?ulum significance,teaching content,college-enterprise cooperation systematic teaching method and achievement ex?amination,which could provide further reference for the cultivation of applicable talents with high qualities and col?lege-enterprise cooperation. |
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| Keywords: | Edible fungus Preservation and processing technology Applicable talent College-enterprise coopera-tion |
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