The Research on the Food Professional Association Introduced into Teaching and Scientific Research in Tarim University
Authors
Lixia Zhu, Fanglin Cui, Zhiyang Zhang, Baoqiu Yang
Corresponding Author
Lixia Zhu
Available Online April 2015.
- DOI
- 10.2991/ermm-15.2015.50How to use a DOI?
- Keywords
- Food professional association, Tarim University, teaching and research
- Abstract
In the study, from the background, organization implementation and operation significance of the professional community, the case was to analyzed to introduce the food professional associations in teaching and scientific research in Tarim University. Food professional associations with inheritance, stability and persistence is both beneficial to the active learning and innovation of students and to the accumulation of professional knowledge of teacher. It eventually achieved the win-win result for teachers and students and the co-progress for teaching and scientific research.
- Copyright
- © 2015, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Lixia Zhu AU - Fanglin Cui AU - Zhiyang Zhang AU - Baoqiu Yang PY - 2015/04 DA - 2015/04 TI - The Research on the Food Professional Association Introduced into Teaching and Scientific Research in Tarim University BT - Proceedings of the 2015 International Conference on Education Reform and Modern Management PB - Atlantis Press SP - 191 EP - 194 SN - 2352-5398 UR - https://doi.org/10.2991/ermm-15.2015.50 DO - 10.2991/ermm-15.2015.50 ID - Zhu2015/04 ER -