| 小麦制粉综合实验教学改革与探索 |
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| 引用本文： | 鹿保鑫,周睿.小麦制粉综合实验教学改革与探索[J].农产品加工．学刊,2011(4):110-111,120. |
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| 作者姓名： | 鹿保鑫 周睿 |
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| 作者单位： | 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319 |
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| 摘 要： | 结合国家中长期教育改革发展纲要以及社会发展和粮食工程专业人才培养的需求,以小麦制粉综合性实验教学改革为例,探索了一种创新型专业人才培养的新模式,为学生今后从事生产第一线的科研、开发及产品质量控制等工作奠定坚实的基础。
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| 关 键 词： | 小麦制粉 实验教学 创新 |
Exploration on the Reform of the Comprehensive Experiment of Wheat Milling |
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| Lu Baoxin,Zhou Rui.Exploration on the Reform of the Comprehensive Experiment of Wheat Milling[J].Nongchanpin Jlagong.Xuekan,2011(4):110-111,120. |
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| Authors: | Lu Baoxin Zhou Rui |
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| Institution: | Lu Baoxin,Zhou Rui (College of Food Science and Engineering,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China) |
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| Abstract: | Taking the reform of the comprehensive experiment of wheat milling as examples,the new mode of innovative professional training is put forward for students to engage in the front-line scientific work,product development and quality controlling according to national mid-long term educational reform and development outline,law of social development and talent cultivation needs on food engineering. |
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| Keywords: | wheat milling experiment teaching innovation |
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