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《Modern Food》 2018-14
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Cultivation and Improvement Measures of the Engineering Quality of the Professional Teachers of Food Science under the Background of Engineering Certification

Yu Huichun;Li Fang;Ma Liping;Xie Anguo;Yin Yong;College of Food and Bioengineering of Henan University of Science and Technology;  
This paper analyzed the factors affecting the engineering quality of food science and engineering teachers in Henan university of science and technology, put forward the teaching team model of inheriting, helping and leading, constructed multiple forms of practical platform on campus and cooperating with enterprises in various fields of production, learning and research, to effectively improve the engineering quality and ability to solve practical engineering problems of the college teachers, so for the achievement of the goal of training high-quality applied engineering personnel to provide a strong guarantee.
【Fund】: 国际专业认证驱动下的食品科学与工程专业教育教学体系完善与实践;; 省级教改项目(编号:2017SJGLX287);; 校级重大项目(编号:2017ZD004)
【CateGory Index】: TS2-4; G40;G645.1
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