食品与机械2017，Vol.33Issue(9)：213-215,3.DOI:10.13652/j.issn.1003-5788.2017.09.044
利用多学科交叉提高食品学科学生创新能力的研究与实践
Research and practice of improving students' innovative ability of food discipline by multidisciplinary cross
摘要
Abstract
It plays an important role in domestic and foreign higher education to use advantages of multi disciplines to cultivate students' innovation ability.Facing the problems existing in food science talent cultivation in our country,paying attention to the knowledge and neglect to cultivation of students' innovative ability,combining the characteristics of the food science,this review presented some research and practice of Jiangsu University in food science students' innovation ability training from food science crossing with engineering,physics and medicine.关键词
食品科学与工程/学科交叉/创新能力/人才培养Key words
Food science and engineering/multidisciplinary cross/innovation capacity/personnel training引用本文复制引用
马海乐..利用多学科交叉提高食品学科学生创新能力的研究与实践[J].食品与机械,2017,33(9):213-215,3.基金项目
江苏省研究生教育教学改革研究与实践课题(重点课题)(编号:JGZZ16_057) （重点课题）
