食品专业“三课程、四维度”实践创新实训教学体系改革探索  

作　　者：常云鹤 范芳玉 刘晓燕 马立志[1,2] 冯红霞 

机构地区：[1]贵阳学院食品科学与工程学院,贵阳550005 [2]贵州省果品加工工程技术研究中心,贵阳550005

出　　处：《高教学刊》2025年第5期141-144,共4页Journal of Higher Education

基　　金：2022年贵州省高等学校教学内容和课程体系改革项目“地方高校食品专业应用型人才培养实践创新平台建设探索与实践”(2022247)。

摘　　要：为提升应用型本科高校的教学质量和人才培养质量,进一步培养大学生创新意识及创意设计能力,并突破学校传统的教学模式,该文通过对食品专业创新创业实践教学课程存在的问题进行分析总结,针对问题提出食品专业“三课程、四维度”实践创新实训教学体系,在该体系中,“三课程”包括理论课程、实践课程和产业课程;“四维度”为基础实践、综合体验、产业实践和工艺实践四个实践的实践创新实训教学体系,可为地方院校进一步开展食品专业的实践性教学改革,开辟一个有效方法。In order to improve the quality of teaching and personnel training in application-oriented universities,further cultivate the innovative consciousness and creative design ability of college students,and to break through the traditional teaching mode in schools,based on the analysis and summary of the problems existing in the practical teaching course of food specialty innovation and entrepreneurship,this paper puts forward the"Three courses,four dimensions"practical innovation and practical teaching system of food specialty.In this system,"Three courses"include theoretical courses,practical courses and industrial courses."Four dimensions"is the basis of practice,comprehensive experience,industrial practice and process practice of the four practices of practice and innovation practice teaching system.This study hopes to provide an effective method for local colleges and universities further carrying out practical teaching reform of food specialty.

关 键 词：食品专业 创新创业 实践教学 应用型人才 教学改革 

分 类 号：G642[文化科学—高等教育学]