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Exploration and Practice of a Five-in-One Education System of Theory, Experiment, Enterprise, Scientific Research and Competition in Food Technology

Received: 14 October 2022     Accepted: 31 October 2022     Published: 11 November 2022
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Abstract

Food Technology is one of the core course in programmes of Food Science Engineering and Food Quality Security of colleges, and plays an important role in the food engineering specialist training. In the current context of engineering education, food engineering students should have strong analytical and problem-solving skills. They should also have knowledge of a range of sciences and their applications to food. Therefore, a systematic and efficient teaching system is necessary. The College of Food Science and Engineering, Lingnan Normal University, has reformed the education system of Food Technology after years of reflection, exploration and practice. Relying on the advantages of disciplines and industries, and using real projects and real product research and development in the food industry and scientific research as the carrier, real learning environment and platform has been constructed. A Five-in-One education system that including theory, experiment, enterprise tour, science research and competition has been created. The teaching system conformed to the “Greater Food” Approach, kept pace with the development of industry, substantially improved teaching effect and strengthened training quality of specialists in food majors. In this paper, the Five-in-One education system was elaborated in detail, in hope of providing a useful reference for the training of food engineering students in China.

Published in Teacher Education and Curriculum Studies (Volume 7, Issue 4)
DOI 10.11648/j.tecs.20220704.12
Page(s) 125-130
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Food Technology, Teaching Effect, Exploration and Practice

References
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[2] Liu, L., Zhu, W., Kang, H., & Xu, D. (2011). Discuss on reform and exploration of curriculum teaching of food technology. Academic Periodical of Farm Products Processing. 4: 112-113. doi: 10.3969/jissn.1671-9646(X)2011.04. 034.
[3] Tian J., Bryksa B. C. & Yada R. Y. (2016) Feeding the world into the future – food and nutrition security: the role of food science and technology. Front Life Sci 9: 155-166. doi: 10.1080/21553769.2016.1174958.
[4] Farid C., Natacha R., Alice M. & Maryline A. (2017). Review of Green Food Processing techniques. Preservation, transformation, and extraction. Innovative Food Science and Emerging Technologies. 41: 357-377. doi: 10.1016/j.ifset.2017.04.016.
[5] Yan, Q., Mei, J., Li, D., & Xie, J. (2022). Application of sonodynamic technology and sonosensitizers in food sterilization: a review of developments, trends and challenges. Critical Reviews in Food Science & Nutrition, 1-20. doi: 10.1080/10408398.2022.2108368.
[6] Gorman, D., Hoermann, S., Lindeman, R. W. & Shahri B. (2022). Using Virtual Reality to Enhance Food Technology Education. Int J Technol Des Educ, 32: 1659-1677. doi: 10.1007/s10798-021-09669-3.
[7] Yin W, Yu H J, Qiu R S. (2022). Food and nutrition security in China from the perspective of land-ocean coordination [J]. Resources Science, 2022, 44 (4): 674-686. doi: 10.18402/resci.2022.04.03.
[8] Hui L. (2022). Better satisfying the needs of the people from the 'Greater Food' Approach. Agriculture of Henan, 08: 1. doi: 10.15904/j.cnki.hnny.2022.08.018.
[9] Luvián-Morales, J., Varela-Castillo, F. O., Flores-Cisneros, L., Cetina-Pérez, L., & Castro-Eguiluz, D. (2022). Functional foods modulating inflammation and metabolism in chronic diseases: a systematic review. Critical Reviews in Food Science & Nutrition, 62 (16), 4371-4392. doi: 10.1080/10408398.2021.1875189.
[10] Skripko, O. V., & Bodrug, N. S. (2021). Development of functional food technology for food security in the regional aspect. IOP Conference Series. Earth and Environmental Science, 666 (2). doi: 10.1088/1755-1315/666/2/022041.
[11] Islam, F., Saeed, F., Afzaal, M., Ahmad, A., Hussain, M., Khalid, M. A., Saewan, S. A., & Khashroum, A. O. (2022). Applications of green technologies-based approaches for food safety enhancement: A comprehensive review. Food Science & Nutrition, 10 (9), 2855-2867. doi: 10.1002/fsn3.2915.
[12] Ong, K. J., Johnston, J., Datar, I., Sewalt, V., Holmes, D., & Shatkin, J. A. (2021). Food safety considerations and research priorities for the cultured meat and seafood industry. Comprehensive Reviews in Food Science and Food Safety, 20, 5421-5448. doi: 10.1111/1541-4337.12853.
[13] Tianwei Lu, & Zhongchao Hao. (2022). Analysis on Quality Evaluation of Higher Engineering Education from the Perspective of Outcome-based Education. Journal of Engineering Science & Technology Review, 15 (4), 96-103. doi: 10.25103/jestr.154.14.
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Cite This Article
  • APA Style

    Heng Li, Xiaojun Hu, Min Jiang, Yuanhuai Peng. (2022). Exploration and Practice of a Five-in-One Education System of Theory, Experiment, Enterprise, Scientific Research and Competition in Food Technology. Teacher Education and Curriculum Studies, 7(4), 125-130. https://doi.org/10.11648/j.tecs.20220704.12

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    ACS Style

    Heng Li; Xiaojun Hu; Min Jiang; Yuanhuai Peng. Exploration and Practice of a Five-in-One Education System of Theory, Experiment, Enterprise, Scientific Research and Competition in Food Technology. Teach. Educ. Curric. Stud. 2022, 7(4), 125-130. doi: 10.11648/j.tecs.20220704.12

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    AMA Style

    Heng Li, Xiaojun Hu, Min Jiang, Yuanhuai Peng. Exploration and Practice of a Five-in-One Education System of Theory, Experiment, Enterprise, Scientific Research and Competition in Food Technology. Teach Educ Curric Stud. 2022;7(4):125-130. doi: 10.11648/j.tecs.20220704.12

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  • @article{10.11648/j.tecs.20220704.12,
      author = {Heng Li and Xiaojun Hu and Min Jiang and Yuanhuai Peng},
      title = {Exploration and Practice of a Five-in-One Education System of Theory, Experiment, Enterprise, Scientific Research and Competition in Food Technology},
      journal = {Teacher Education and Curriculum Studies},
      volume = {7},
      number = {4},
      pages = {125-130},
      doi = {10.11648/j.tecs.20220704.12},
      url = {https://doi.org/10.11648/j.tecs.20220704.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.tecs.20220704.12},
      abstract = {Food Technology is one of the core course in programmes of Food Science Engineering and Food Quality Security of colleges, and plays an important role in the food engineering specialist training. In the current context of engineering education, food engineering students should have strong analytical and problem-solving skills. They should also have knowledge of a range of sciences and their applications to food. Therefore, a systematic and efficient teaching system is necessary. The College of Food Science and Engineering, Lingnan Normal University, has reformed the education system of Food Technology after years of reflection, exploration and practice. Relying on the advantages of disciplines and industries, and using real projects and real product research and development in the food industry and scientific research as the carrier, real learning environment and platform has been constructed. A Five-in-One education system that including theory, experiment, enterprise tour, science research and competition has been created. The teaching system conformed to the “Greater Food” Approach, kept pace with the development of industry, substantially improved teaching effect and strengthened training quality of specialists in food majors. In this paper, the Five-in-One education system was elaborated in detail, in hope of providing a useful reference for the training of food engineering students in China.},
     year = {2022}
    }
    

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    T1  - Exploration and Practice of a Five-in-One Education System of Theory, Experiment, Enterprise, Scientific Research and Competition in Food Technology
    AU  - Heng Li
    AU  - Xiaojun Hu
    AU  - Min Jiang
    AU  - Yuanhuai Peng
    Y1  - 2022/11/11
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    N1  - https://doi.org/10.11648/j.tecs.20220704.12
    DO  - 10.11648/j.tecs.20220704.12
    T2  - Teacher Education and Curriculum Studies
    JF  - Teacher Education and Curriculum Studies
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    EP  - 130
    PB  - Science Publishing Group
    SN  - 2575-4971
    UR  - https://doi.org/10.11648/j.tecs.20220704.12
    AB  - Food Technology is one of the core course in programmes of Food Science Engineering and Food Quality Security of colleges, and plays an important role in the food engineering specialist training. In the current context of engineering education, food engineering students should have strong analytical and problem-solving skills. They should also have knowledge of a range of sciences and their applications to food. Therefore, a systematic and efficient teaching system is necessary. The College of Food Science and Engineering, Lingnan Normal University, has reformed the education system of Food Technology after years of reflection, exploration and practice. Relying on the advantages of disciplines and industries, and using real projects and real product research and development in the food industry and scientific research as the carrier, real learning environment and platform has been constructed. A Five-in-One education system that including theory, experiment, enterprise tour, science research and competition has been created. The teaching system conformed to the “Greater Food” Approach, kept pace with the development of industry, substantially improved teaching effect and strengthened training quality of specialists in food majors. In this paper, the Five-in-One education system was elaborated in detail, in hope of providing a useful reference for the training of food engineering students in China.
    VL  - 7
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Author Information
  • College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China

  • College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China

  • College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China

  • College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China

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