“食品工艺学”与专创融合的教学课程构建  

The Teaching Construction of the Integration of“Food Technology”Course and Special Innovation

作　　者：马倩云 王文秀 刘亚琼[1] 牟建楼[1] 李广靖[1] MA Qianyun;WANG Wenxiu;LIU Yaqiong;MU Jianlou;LI Guangjing(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000)

机构地区：[1]河北农业大学食品科技学院,保定071000

出　　处：《食品工业》2023年第4期240-242,共3页The Food Industry

摘　　要：“食品工艺学”是食品专业学生的必修课程。为了培养具有创新意识的应用型卓越食品人才,食品工艺学理论教学开展融合专业创新创业教育的教学模式构建。通过建立创新实践教育开放式平台,积极调整课程设置,将创新能力、实践能力的培养融入到食品工艺学理论教育中,以达到多层次人才培养的教育目标。“Food Technology”is a compulsory course for food majors.In order to cultivate outstanding applied food talents with innovative consciousness,the theoretical teaching of food technology has carried out the construction of a teaching model integrating professional innovation and entrepreneurship education.By establishing an open platform for innovative practical education,actively adjuste the curriculum,and integrate the cultivation of innovative and practical abilities into the theoretical education of food technology,in order to achieve the educational goal of multi-level talent training.

关 键 词：食品工艺学 专创融合 课程构建 

分 类 号：G642[文化科学—高等教育学] TS201.1-4[文化科学—教育学]