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The Theory and Practice of Innovation and Enntrepreneurship ›› 2021, Vol. 4 ›› Issue (21): 59-61.

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Processing Courses under the New Agricultural Science Education Background Reform and Innovation of Experiment Teaching for Agricultural Products

GUO Shuang, ZHONG Jie, WANG Mingcheng, LI Enzhong   

  1. School of Biological and Food Processing Engineering, Huanghuai University, Zhumadian Henan,463000, China
  • Online:2021-11-10 Published:2021-12-17

Abstract: According to the construction requirement of new agricultural science and the actual development of the region, we reformed the experimental teaching of agricultural products processing courses by constructing a progressive experimental curriculum system, optimizing the teaching content, constructing "production and teaching integration", "teaching-learning-doing" integrated teaching mode, strengthening the use of practice platform inside and outside the school, and reconstructing the experimental course assessment method. The reform practice proves that the comprehensive quality and innovation ability of food science and engineering students are improved steadily, and the teaching reform has a remarkable effect, which can be used as reference by of agricultural products processing major for the construction of “new agricultural science.

Key words: New agricultural science, Agricultural products processing, Experiment teaching, Educational reform

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