双创时代下“竞技强能”导向的食品工艺类课程改革探索与实践  

Exploration and Practice of Food Technology Course Reform Guided by“Competitive Ability”in the Era of Mass Entrepreneurship and Innovation

作　　者：吴娜 谌淑平 赵燕[1] 涂勇刚[1] 王静 WU Na;CHEN Shu-ping;ZHAO Yan(School of Food Science and Engineering,Jiangxi Agricultural University,Nanchang,Jiangxi 330045)

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045

出　　处：《安徽农业科学》2024年第11期273-275,278,共4页Journal of Anhui Agricultural Sciences

基　　金：江西省教学改革项目(JXJG-22-3-23)。

摘　　要：根据食品工艺类课程的特点,在双创时代需求背景下,基于“以学生为中心”的基本原则,“课赛相通”的基本理念,构建以“竞技强能”为导向的教、学、做一体化教学法及“校企双师型”教学团队,完善教学模块,组建高素质、强能力的教师队伍,为着重培养大学生创造精神、团队协作和实践能力,塑造工程意识、工程素质和工程实践能力提供良好的教学环境。According to the characteristics of food technology courses,and under the background of the needs of the era of mass entrepreneurship and innovation,the teaching,learning and doing integrated teaching method guided by“competitive ability”and the teaching team of“school-enterprise dual teacher”are constructed to improve the teaching modules based on the basic principle of“student-centered”and the basic idea of“connecting class competition”.A team of teachers with high quality,comprehensive ability and strong sense of innovation should be set up to provide a good teaching environment for cultivating college students’creative spirit,teamwork and practical ability,and improving students’engineering consciousness,engineering quality and engineering practical ability.

关 键 词：双创 竞技强能 食品工艺类课程 改革与实践 

分 类 号：S-01[农业科学]