Reform and Exploration of Food Processing Technology Based on the Cultivation of Innovation and Entrepreneurship Ability of Applied Bioengineering Talents

Abstract

Abstract: Food processing technology is one of the main elective courses of bioengineering major in Guilin University of technology, which has strong practicality and application. This paper explores the teaching reform of food processing technology, optimizes the course content, reforms the teaching methods, and adheres to the concept of promoting teaching by competition, so as to provide reference for the relevant teaching reform.

Key words: Bioengineering, Food processing technology, Innovation and entrepreneurship, Science and technology competition

CLC Number:

G642

LI Jing, DONG Xinhong, LI Nan, GUAN Yuan, HUANG Daokun, LI Xia. Reform and Exploration of Food Processing Technology Based on the Cultivation of Innovation and Entrepreneurship Ability of Applied Bioengineering Talents[J]. The Theory and Practice of Innovation and Enntrepreneurship, 2021, 4(13): 32-33.

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Reform and Exploration of Food Processing Technology Based on the Cultivation of Innovation and Entrepreneurship Ability of Applied Bioengineering Talents

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