摘要
为推动科研成果反哺教学、充分发挥科研成果在创新性人才培养中的作用,将4项省部级科研成果中的原料筛选技术、无损减菌技术、低温灭菌技术、自控风干技术、浅发酵技术等技术作为创新性实验内容,通过优化更新实验教学内容、推进OBE实验教学模式、打造"肉类预制川菜产业人才培养高地"、建立基于内部和外部评价的持续改进机制、采用开放共享机制和信息发布网站等方式,构建肉类预制川菜创新性实验.该实践教学模式不仅有利于弥补传统实践教学应对新技术新产品对技术人才需求挑战的不足,完善应用型人才培养体系,而且有利于使科研成果反哺本科教学,加快科研成果中的新技术、新方法、新理论的推广示范,对推动产业发展等具有重要意义.
Abstract
To promote the application of scientific research achievements into talent cultivation,and to give full play of scientific research achievements in innovative talent cultivation,take technologies of raw material screening,non-destructive sterilization,low-temperature sterilization,self-control air drying,low-intensity fermentation and others from four provincial scientific research achievements as experimental contents,and construct an innovative experiment mode of prefabricated Sichuan cuisine by optimizing and updating experimental teaching content,promoting outcomes-based education(OBE)experimental teaching mode,creating a"highland for talent cultivation in prefabricated Sichuan cuisine",establishing a continuous improvement mechanism based on internal and external evaluation,and adopting an open sharing mechanism and information publishing website,etc.This innovative experiment mode is not only conducive to compensating for the shortcomings of the traditional experiment teaching in responding to the challenges posed by new technologies and products for technical talents,improving the training system for practical personnel,but also conducive to enabling scientific research achievements to be used into undergraduate cultivation,accelerating the promotion and demonstration of new technologies,methods,and theories in scientific research achievements,which has important significance in promoting industrial development.
维普
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