基于创新能力培养的食品新产品开发实验教学设计与实践  

Practice for Experiment Teaching Design of Food New ProductDevelopment Based on the Cultivation of Innovation Ability

作　　者：肖尚月 孙金才[1] XIAO Shang-yue;SUN Jin-cai(Food Academy,Zhejiang Pharmaceutical College,Ningbo Zhejiang 315100,China)

机构地区：[1]浙江医药高等专科学校食品学院,浙江宁波315100

出　　处：《食品与发酵科技》2020年第5期137-140,共4页Food and Fermentation Science & Technology

基　　金：“十三五”第一批教学教改校级研究项目(XJSSW2018023);浙江省高教学会2020年度高教研究课题(KT2020206)。

摘　　要：创新是新产品开发的核心动力,为满足高职院校食品类专业应用型创新人才培养的需求,以食品新产品设计与开发实践课程为例进行基于创新能力培养的实验教学探索与实践。根据本校“德、规、技”人才培养模式要求,课程以创新性成果为导向,通过情境教学培养学生创新素质,教学设计融入创新性教学项目强化学生创新思维训练,以多层次、递进式及探究性引导模式构建创新性实践教学体系。实践证明,该创新性实践教学体系得到了学生的广泛认可,也为学生实习就业和创新创业奠定了基础。Innovation is the core driving force of new product development.In order to meet the needs of cultivating application-oriented innovative talents of food specialty in higher vocational colleges,this paper takes the practical course of new food product design and development as an example to carry out experimental teaching exploration and practice based on students’innovation ability training.According to the requirements of the talent cultivation mode of“morality,rule and skill”of our school,this innovative-product-oriented course is to cultivate the students'innovative quality through situational teaching.The teaching design is integrated with innovative teaching projects to strengthen the training of students'innovative thinking,and the innovative practical teaching system is constructed by multi-level,progressive and exploratory guidance mode.Practice has proved that this innovative practical teaching system has been widely recognized by students,and has laid a foundation for students'internship,employment and innovation and entrepreneurship.

关 键 词：实验教学 食品新产品开发 创新能力 

分 类 号：G642[文化科学—高等教育学]