创新创业教育背景下“食品营养学”课程教学改革与实践  

Teaching Reform and Practice of"Food Nutrition"under the Background of Innovation and Entrepreneurship Education

作　　者：郭丽萍[1] 唐娟[1] 耿欣[1] 肖军霞[1] 孙庆杰[1] 李静[1] GUO Liping;TANG Juan;GENG Xin;XIAO Junxia;SUN Qingjie;LI Jing(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109

出　　处：《食品工业》2023年第3期261-263,共3页The Food Industry

基　　金：青岛农业大学“专创融合”课程教学改革项目(ZCJG202119);食品科学与工程专业主干课程教学团队(XTD2022002)。

摘　　要：创新创业教育是适应国家创新驱动发展战略、培养学生创新精神和实践能力、提升就业质量的重要举措。以“食品营养学”课程为抓手,积极探索加强专业课程与创新创业教育有机融合的教学模式,从教学理念、教学方式、教学团队、考核方式等方面进行创新创业教育模式的探索与实践,效果显著。Innovation and entrepreneurship education is an important initiative to adapt to the national innovation-driven development strategy,to cultivate students innovation spirit and practical ability,and to improve employment quality.Taking the course of"Food Nutrition"as the starting point,the teaching mode is explored to strengthen the organic integration of professional courses and innovation and entrepreneurship education.The innovation and entrepreneurship education are explored and practiced from the aspects of teaching concept,teaching method,teaching team and assessment method,etc.The effectisremarkable.

关 键 词：创新创业教育 食品营养学 教学改革 

分 类 号：TS201.4-4[轻工技术与工程—食品科学] G642.0[轻工技术与工程—食品科学与工程]