基于高素质技能型人才培养的食品分析课程教学改革  

Teaching Reform of Food Analysis Course Based on the Training of High-Quality and Skilled Talents

作　　者：周方方 石盼盼 张金玉 ZHOU Fangfang;SHI Panpan;ZHANG Jinyu(Zhengzhou Technical College,Zhengzhou 450121,China)

机构地区：[1]郑州职业技术学院,河南郑州450121

出　　处：《现代食品》2024年第18期84-88,共5页Modern Food

基　　金：2024年度河南省高等教育教学改革研究与实践项目重大项目“基于科教融汇的生物医药产业创新型技术技能人才培养模式创建与实践”(2024SJGLX0634)。

摘　　要：本文通过对《食品分析与检验》课程的教学现状进行深入分析,以“高素质技能型人才培养”理念为宗旨,结合当前食品行业的需求和教育改革的趋势,提出了一套全面的课程改革方案。通过优化教学内容、改进教学方法、强化实践教学、改革课程体系、融入课程思政以及构建多元化考核体系等措施,旨在提高学生的实际操作能力、创新思维和职业素养,培养具有创新能力的高素质技能型人才,以适应现代食品工业的发展需求。Based on the in-depth analysis of the teaching status of Food Analysis and Inspection course,this paper puts forward a comprehensive curriculum reform plan based on the concept of"training high-quality and skilled talents",combined with the current needs of food industry and the trend of education reform.Through optimizing teaching content,improving teaching methods,strengthening practical teaching,reforming curriculum system,integrating curriculum thinking and politics,and building a diversified assessment system,the aim is to improve students'practical operation ability,innovative thinking and professional quality,and cultivate high-quality skilled talents with innovative ability to meet the development needs of modern food industry.

关 键 词：高素质技能型人才 食品分析 教学改革 实践教学 创新能力 

分 类 号：G622.0[文化科学—教育学]