"三教"改革背景下饮料加工技术课程"产学研创"结合的教学改革研究与实践——以果蔬蛋白饮料加工模块教学设计为例  

Research and Practice on the Teaching Reform of the Beverage Processing Technology Course Combin⁃ing“Production,Education,Research and Innovation”Under the Background of Reform of Teachers,Teaching Materials,and Teaching Methods:Taking the Teaching Design of the Module of Processing of Fruit and Vegetable Juice Beverage and Pro⁃tein Beverage as an Example

作　　者：陈婷[1] CHEN Ting

机构地区：[1]江西生物科技职业学院,江西南昌330200

出　　处：《科教文汇》2023年第3期104-107,共4页Journal of Science and Education

基　　金：江西省教育科学“十四五”规划2021年课题“‘双高计划’背景下高职食品类专业群建设实施路径研究”(编号:1YB358)、江西省高等学校教学改革研究课题“高职百万扩招背景下高素质农民人才培养模式探索与实践——以农产品加工与质量为例”(编号:JXJG-19-62-8)。

摘　　要：在"三教"改革背景下,将"产学研创"结合的模式融入饮料加工技术课程建设和改革实践中,通过加强校企合作、科技研发,培养学生的创新意识,提升其创业能力,形成独具特色的食品类专业课程教学改革模式,在提升教师教学能力和课堂教学效果的同时,更好地服务产业发展.Under the background of reform of teachers,teaching materials and teaching methods,the teaching mode combining“production,education,research and innovation”,is integrated into the construction and reform of the Beverage Processing Technology course.By strengthening school-enterprise cooperation and scientific and technological research and development,the innovation consciousness and entrepreneurship ability of students are enhanced,and a unique model of teaching reform for food specialized courses forms.While improving teach⁃ers’teaching ability and classroom teaching effect,industrial development is better served.

关 键 词："三教"改革 "产学研创"结合 饮料加工技术 教学设计 

分 类 号：G712[文化科学—职业技术教育学]