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针对高职食品营养与检测专业毕业设计中存在的问题,结合高职院校食品营养与检测专业人才培养方案,从延长毕业论文完成时间、实施毕业设计—顶岗实习一体化模式、完善毕业设计管理模式和激励机制、补修文献检索和写作类选修课程等方面进行了改革尝试,取得了良好的成效。 相似文献
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分析当前食品工业对人才需求的新特点和高职食品专业人才培养现状,以广西工商职业技术学院为例,探讨食品营养与检测专业教学改革。 相似文献
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分析当前食品工业对人才需求的新特点和高职食品专业人才培养现状,以广西工商职业技术学院为例,探讨食品营养与检测专业教学改革. 相似文献
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本文结合当前的教学改革与实践,从专业设置、培养目标、课程体系、教学设计、培养模式、师资队伍等方面的对食品营养与检测专业人才培养模式进行了初步探讨。 相似文献
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通过对台州市区域经济发展和高职食品营养与检测专业人才培养的现状分析,以及对接台州区域产业岗位分析,本文探寻了职业教育和区域经济对接的可能性,从而培养符合企业需求的高技能人才。 相似文献
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高职食品专业开展创业教育的探讨 总被引:1,自引:0,他引:1
以食品营养与检测专业为例,探讨了高职食品专业开展创业教育的必要性。要做好高职食品专业的创业教育,应采取如下措施:积极争取学校对本专业创业教育的支持;结合学生创业教育,调整专业人才培养方案;增加创业实践机会,提供良好的创业教育实践条件;加强创业教育师资队伍建设,建立创业导师制度等。 相似文献
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食品营养与卫生课程的教学改革探索 总被引:1,自引:0,他引:1
食品营养与卫生课程是食品科学与工程及食品质量与安全专业的一门专业必修课,与国计民生关系密切,改革食品营养与卫生课程,对提高教学质量,为社会培养食品营养与卫生学高素质专业人才非常重要.本文结合作者教学实践,分析了食品营养与卫生课程改革的必要性,并分别从课程观念、教学大纲、教材、教学方法及课程考核体系等方面对食品营养与卫生课程的教学改革进行了探索. 相似文献
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郑丰杰 《黄冈师范学院学报》2006,26(6):73-75,89
食品安全问题举国关注,世界各国政府大多将食品安全视为国家公共安全。通过对我国食品安全现状调查及分析,认为加强食品营养卫生知识和行业道德教育,加大对食品科学研究的投入,建立和完善我国食品安全保障体系,是保证我国公民的食品安全,提高我国人民的健康水平,营造节约、安全、和谐型社会的主要途径。 相似文献
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丁宏伟 《山东教育学院学报》2009,24(6):46-49
伴随1998年开始的高等教育扩招,我国高等教育招生规模迅速扩大。数量的剧增是否会带来质量的下降,成为学者和公众讨论的热点问题。随着人民对食品的要求越来越高,食品专业人才的需求剧增,一名优秀的食品专业人才必须具备多方面的素质和能力,为确保食品行业的健康发展,首先应该树立正确的高职高专食品专业人才观。 相似文献
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该文旨在以学院优质重点建设为契机,重新优化食品营养与检测专业"平台+模块"课程体系,推进课程教学内容更新整合、教学模式改革与信息化资源建设,提高学生的职业能力、职业素养与就业创业能力。 相似文献
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Laura Gosine Brianna Kean Chelsea Parsons Matthew B. McSweeney 《Journal of Food Science Education》2021,20(1):18-25
Three‐dimensional (3D) food printing is a new technology that can be used to produce personalized and customized food products. However, very little research has been completed on how 3D food printers could be used as educational tools. As such, the objective of this study was to evaluate how teachers (n = 6), dietitians (n = 6), and nutrition students (n = 11) envision the use of 3D food printers when disseminating information about food and nutrition. Focus groups were conducted with teachers, dietitians, and nutrition students. Initially, the participants were introduced to the concept of 3D food printing and then they were asked how they could use a 3D food printer in their teachings. The participants did not feel that a 3D food printer would enhance their teaching and instead felt it could confuse or frighten people. Also, all of the participants were worried about learning how to 3D print foods. The participants did state that people would be interested in watching a 3D food printer. Furthermore, the teachers and nutrition students indicated they thought a demonstration of a 3D food printer would lead to more interest in food and nutrition. Additionally, they thought a 3D food printer could be used to create visually appealing foods. Overall, until 3D food printers are found in residential and commercial kitchens, the participants did not think it would enhance their teachings; however, they did indicate that 3D food printing demonstrations could lead to students being interested in the food and nutrition fields. 相似文献
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挖掘和整理了苗族传统食品酢辣子面的加工工艺,并对主要营养成分进行了分析,为开发民族食品提供了理论依据. 相似文献
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"食品理化检测技术"课程是高职高专食品营养检测专业的核心课程之一。在课程设计中,课程组成员与行业专家合作,基于食品检验岗位的任务分析,根据岗位工作的任务和能力要求,确定教学内容;课程组成员深入多家单位实地了解职业岗位情况,与企业共同开发和设计课程,根据企业食品检验岗位的真实检测项目,共同设计与制作了一系列任务工单,教学过程以任务工单的实施与完成为主线,在提高学生专业技能和职业素养方面发挥了积极的作用。 相似文献
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ABSTRACT: Consumer interest in healthy foods has spurred approval of several health claims for foods and dietary supplements. Although undergraduate and graduate food science curricula address food laws and regulations, nutrition claims may not be fully addressed. We posted a survey on the Internet for 2 mo for food industry professionals and others interested in taking the survey to assess their understanding of laws and regulations pertaining to nutrition labeling for foods and dietary supplements. The purpose of this survey was to measure knowledge in this area so that our university and others could reevaluate their curricula to provide student and lifelong learners with appropriate information about this important topic. Respondents were asked to indicate whether displayed claims were health claims, structure-function claims, or not approved for use on food labels. Respondents ( N = 136) indicated that they gained information about nutrition claims from many sources. Although respondents correctly identified approved health claims and claims that are not approved for foods, some confusion about nutrition claims may exist because not all respondents correctly identified claims in the appropriate category. Issues in educating food scientists include keeping food labeling information current and defining complex topics such as structure-function claims. The findings of this pilot study have been used to incorporate lectures about health claims in courses in addition to the food law class at the Univ. of Maine. 相似文献
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长期以来,医学高校的营养与食品卫生学教学,尤其是临床营养教学存在理论和实践脱节的问题。文章通过原因分析,借助现有教学经验,把基于互联网平台应用的启发式与参与式教学模式融入临床营养教学实践,为培养营养与食品卫生学专业的复合型人才提供新的思路。 相似文献