Preliminary study on the education reform of fermented food processing technology course under the applied talent training mode
Download as PDF
Fermentation is an important course for food majors. This course is theoretical and actual, and its education effect directly affects students' employment in the field of fermented food. Work-study combination and school-enterprise cooperation are the main features of higher vocational education. In order to cultivate innovative and entrepreneurial talents to meet the requirements of food industry develop and achieve the goal of talent training, the education content, education methods, assessment methods and innovative and entrepreneurial ability training of fermented food processing technology course were explored. In order to better adapt to the develop of applied schools, the education reform of fermented food processing technology course was discussed from the aspects of education methods, education contents and assessment forms. Innovating information education and implementing the information education mode of "multi-party real-time interaction" have achieved good education results, which can be used for reference in the cultivation of high-quality skilled talents in higher vocational colleges.
Training mode of applied talents; Food processing technology; course education