以工匠精神为内涵的《食品质量控制与管理》课程思政探索与实践  

Exploration and practice of ideological and political education in the course Food Quality Control and Management:In view of the craftsman’s spirit

作　　者：万婕[1] 罗舜菁[1] WAN Jie;LUO Shunjing(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]食品科学与技术国家重点实验室(南昌大学),江西南昌330047

出　　处：《食品与发酵工业》2021年第17期315-318,共4页Food and Fermentation Industries

基　　金：2021年南昌大学教学改革研究课题(NCUJGLX-2021-167-73);2020年教育部新农科研究与改革实践项目。

摘　　要：新时代工匠精神是一种职业道德、职业能力和职业品质的综合体现。专业课程承担着知识传授与价值引领的双重作用。《食品质量控制与管理》课程在人才素质培养目标和知识内容都与新时代工匠精神高度契合。针对《食品质量控制与管理》课程,该文就如何开展以工匠精神为内涵的课程思政的设计及实践过程进行了论述。The spirit of the craftsman requires the combination of professional ethics,ability and quality.Professional courses play important roles on knowledge imparting and value guiding.The course Food Quality Control and Management and its spirit of the craftsman were highly compatible in the talent training objectives and the knowledge content.The specific methods on ideological and political education in the course Food Quality Control and Management were designed and carried out based on the craftsman’s spirit.

关 键 词：工匠精神 课程思政 食品质量控制与管理 

分 类 号：G641[文化科学—高等教育学] TS207.7-4[文化科学—教育学]