新工科理念下基于“三创”能力培养的“食品添加剂”课程教学改革探讨  

Discussion on Teaching Reform of Food Additive Course Based on the Cultivation of Three Innovation Ability under the New Concept of Engineering

作　　者：孙丰梅[1,2] 丁培峰 赵瑞平[1] 陈一[1,2] 魏东[1,2] SUN Fengmei;DING Peifeng;ZHAO Ruiping;CHEN Yi;WEI Dong(College of Agriculture and Forestry,Hebei North University,Zhangjiakou,Hebei 075000,China;Hebei Key Laboratory of Quality&Safety Analysis-Testing for Agro-Products and Food,Hebei North University,Zhangjiakou,Hebei 075000,China)

机构地区：[1]河北北方学院农林科技学院,河北张家口075000 [2]河北北方学院河北省农产品食品质量安全分析检测重点实验室,河北张家口075000

出　　处：《农产品加工》2022年第1期73-75,80,共4页Farm Products Processing

基　　金：第二批河北省新工科研究与实践项目(2020GJXGK037)。

摘　　要：深化高校创意创新创业教育是当前推进高等教育综合改革的突破口,也是建设"大众创业、万众创新"的创新型国家的重要举措。大学生的"三创"能力培养贯穿于高等教育的全过程,其中课程作为传授知识和技能的核心,成为"三创"能力培养的关键载体。以"食品添加剂"课程为例,从教学目标、教学内容、教学方法、培养过程、教学条件等方面,探索创意创新创业实践与课程进行有机融合的途径,为食品行业培养"三创"人才奠定基础。Deepening the creative innovation and entrepreneurship was not only a breakthrough point in promoting the comprehensive reform of higher education,but also an important measure to build an innovative country of"mass entrepreneurship and mass innovation". Although the students’ ability of"three-creation"cultivation was run through the whole process,as the core of imparting knowledge and skills, curriculum becomes the key carrier. In this article, the ways of integrating the practice of creative innovation and entrepreneurship with Food Additive course was explored from teaching objectives,teaching contents,teaching methods,training process and teaching conditions. It was laid the foundation of cultivating"three innovative"personnel for food industry.

关 键 词：创意 创新 创业 食品添加剂 教学改革 

分 类 号：G642[文化科学—高等教育学]