“授－协－放”教学法提升本科生科研创新能力探索———以农产品加工学为例劳菲，李婧，王永涛，沈群，吴继红*(中国农业大学食品科学与营养工程学院，北京100083)摘要创新是一个民族进步的灵魂，培养本科生科研创新能力一直是高校教育改革的主要方向之一。以农产品加工学为例，探讨通过“授－协－放”三步教学法为本科生在日常必修课程中积累科研创新基础，协同后期科创训练计划，实现本科生科研创新能力提升的教学改革实践经验。该法多梯度、递进式地激发学生科研创新自驱力，挖掘和培养学生主动发现、分析、解决问题的综合能力。实践表明，该法能够有效实现知识传授与科研创新素质培养并重的教学效果。关键词教学改革;本科生;农产品加工;创新中图分类号S－01;G642文献标识码A文章编号0517－6611(2023)01－0278－05doi:10．3969/j．issn．0517－6611．2023．01．063开放科学(资源服务)标识码(OSID):Explorationon“Lecturing-Assisting-Doing”TeachingMethodtoImproveUndergraduateScientificＲesearchInnovationAbility—TakingAgriculturalProductProcessingasanExampleLAOFei，LIJing，WANGYong-taoetal(CollegeofFoodScienceandNutritionEngineering，ChinaAgriculturalUniversity，Beijing100083)AbstractInnovationiscrucialtothedevelopmentofanation．Cultivatingtheresearchandinnovationcapabilityofundergraduateshasbeenoneofthemajordirectionsofhighereducationreform．ThispapertakesAgriculturalProductProcessingclassasanexample，todiscussthepracticalexperienceofundergraduates’teachingreformthataimingataccumulatingstudents’researchpreliminarydataintheirdailyrequiredclassesthroughthethree-step“Lecturing-Assisting-Doing”method．Incombinationofthefollow-upclassicalundergraduatetrainingprograms，theobjectiveofimprovingundergraduates’researchandinnovationcapabilitycouldbewellachieved．Thismethodstimulatestheself-motivationinstudentsinamulti-gradientandprogressivemanner，andcultivatesthecomprehensiveabilitytoactivelydiscover，analyzeandsolveprob-lems．Knowledgeimpartingandinnovationtrainingmayeffectivelyachievesimultaneously．KeywordsTeachingreform;Undergraduates;Agriculturalproductprocessing;Innovation基金项目中国农业大学本科核心课程建设项目(2017)。作者简...
