1) scientific character
科学品质
1.
This article considers that in teaching organic chemistry experiment, high normal college should push forword self-qualified education, foster students' scientific quality;It must wake efforts both to train students' scientific character and ability and to impart science in order to develop students into the people's teachers of the 21st century with high scientific knowledge and creativity.
高等师范院校的有机化学实验教学应推行素质教育 ,提高学生的科学素质 ,就必须在培养学生的科学品质、科学能力、传授科学知识上下功夫 ,使学生成为具有高科学素质的 2 1世纪的人民教
2) Science and Technology Quality
科技品质
1.
On the Relationship Between Humanism Spirit and Inner Motivity of Science and Technology Quality;
人文精神与科技品质内驱力的互动
3) food science
食品科学
1.
Investigation on the design of bachelor degree of food science and engineering specialized subject;
食品科学与工程专业大学生毕业设计工作思考
2.
In this paper,the applications and some recent advances of Raman spectroscopy in food science were reviewed,including the applications in the detection of pesticide residue,the quality analyses of meat products,the determination of fake and bad quality food,etc.
本文综述了激光喇曼光谱技术在食品科学中的应用及其新进展。
3.
The characteristics of running food science and engineering speciality determine that practical teaching, especially graduation thesis writing link has its special position and role in the cultivation of specialized personnel.
食品科学与工程专业的特点,决定了实践性教学,尤其是毕业论文环节在其专业人才培养过程中的特殊地位和作用。
5) advanced services
品牌学科
1.
Based on the advantage, disadvantage, opportunity and threat, general methods of advanced services were established: speeding to develop the department with advanced services, trani and enrol health workers: ameliorate surrounding; develop advanced technique; be a leader of medical technique to mainten the market position of market leader; develop hospital culture with CS; .
结合医院实际,对哈尔滨医科大学附属第一医院品牌学科进行了系统的SWOT分析,找出其优势、劣势、机会和威胁,在此基础上提出品牌学科建设的综合措施:加快品牌科室打造,加速人才培养和引进;改选就医环境;积极开展新技术;维持巩固市场领导者位置, 在技术水平上充当领跑者;打造医院文化品牌,全面实施CS(顾客满意)策略;完善服务,树立良好医院形象;坚持依法行医;形成完整学科梯队,既要培养品牌人才又要打破技术垄断,防止人才"跳槽"后效应的出现。
6) Food Subject
食品学科
1.
Starting from the characteristics of food subject and the general requirements on teacher\'s quality,this paper analyzed the major problems existing in current young teacher training program for food subject in colleges and universities.
本文从食品学科的特点及其对教师综合素质的要求入手,分析了目前高校食品学科青年教师培养中存在的主要问题,结合多年从事高等教育和青年教师培养工作的经验,提出了"以老带新、企业实训、进修学习、学术交流"的青年教师培养方案。
补充资料：国防科学技术先期技术开发(见国防科学技术预先研究)
国防科学技术先期技术开发(见国防科学技术预先研究)
advanced technology development of national defense science and technology
guomng kexue listiu Xlanqi lishu切ifa国防科学技术元期仪不井汉哗u-vanced teehnology develoPment ofnationalde-fense seienee and teehnology)见国防科学技术预先研究。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条