Position: Home > Articles > Thought and Practice of Improving Innovation Ability of Grain Engineering Majors under Association Models——A Case Study of "Shidai" Baking Association of Shenyang Agricultural University
Agricultural Science & Technology and Equipment
2017
(12)
83-84
以社团模式提高粮食工程专业学生创新能力的思考与实践——以沈阳农业大学粮品“食代”焙烤社团为例
作 者：
杨强;郑煜焱;张春红;谢宏;王春艳;章印;李苏红
单 位：
沈阳农业大学食品学院
关键词：
社团模式;粮食工程;创新能力
摘 要：
高校社团的特点是可以提高学生的专业技能水平,促进学生的科技创新能力。以沈阳农业大学粮品"食代"焙烤社团为例,探讨社团模式对于提高粮食工程专业学生创新能力培养方面所起的关键作用与价值,以期为专业社团参与专业实践教学活动提供借鉴。
译 名：
Thought and Practice of Improving Innovation Ability of Grain Engineering Majors under Association Models——A Case Study of "Shidai" Baking Association of Shenyang Agricultural University
作 者：
YANG Qiang;ZHENG Yuyan;ZHANG Chunhong;XIE Hong;WANG Chunyan;ZHANG Yin;LI Suhong;College of Food Science, Shenyang Agricultural University;
关键词：
association model;;grains engineering;;innovation ability
摘 要：
The characteristics of university associations can improve students' professional skills and promote their technological innovation ability. This article set the baking association of Shenyang Agricultural University as an example to discuss the prominent effect and value that the pattern of the association can bring to improve the ability of students majoring in food engineering with a view to providing a reference for professional practical teaching involving the participation of university associations and societies.
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