On the Path of Teaching Reform for the Course Food Nutrition and Hygiene Based on the “Teaching, Research, Competition, and Innovation” Model
Vol 7, Issue 3, 2024
VIEWS - 28 (Abstract) 54 (PDF)
Abstract
Research, Competition, and Innovation” model. In the context of rapid technological development and evolving social demands, the traditional educational model no longer fully meets the learning needs in the field of food nutrition and hygiene. Therefore, a comprehensive education strategy, “Teaching, Research, Competition, and Innovation,” is proposed to enhance students’ learning experiences and capabilities
through innovative teaching methods, participation in research activities, competitions, and innovation and entrepreneurship training. The
paper elaborates on the implementation of each component and its impact on students’ theoretical learning and practical skills, emphasizing
the importance of this model in promoting students’ overall quality improvement and laying the foundation for future career development.
Keywords
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DOI: https://doi.org/10.18686/ijmss.v7i3.5053
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