课程思政与“新工科”建设协同育人实践——以“肉与肉制品工艺学”为例  

Curriculum Ideology and Politics and the Construction of“New Engineering”Coordinated Education Practice--Taking“Meat and Meat Products Technology”as an Example

作　　者：康大成 王芳芳 刘云国 KANG Dacheng;WANG Fangfang;LIU Yunguo(College of Life Science,Linyi University,Linyi 276000)

机构地区：[1]临沂大学生命科学学院,临沂276000

出　　处：《食品工业》2024年第12期268-271,共4页The Food Industry

基　　金：国家自然科学基金青年科学基金项目(32001723)。

摘　　要：以临沂大学生命科学学院“肉与肉制品工艺学”课程为例,探索课程思政与新工科协同育人实践。通过深挖思政资源、完善课程内容、改进教学法及创新育人模式,我校旨在培育学生的专业技能、思政素养、实践能力及创新精神。我校强调融入食品安全、职业道德等思政元素,引入现代技术提升教学互动,通过校企合作等增强学生能力,成效显著,为同类课程提供示范。Taking the course“Meat and Meat Products Technology”implemented in Life Science College at Linyi University as a case study,our school explores the collaborative educational practice of curriculum ideology,politics,and new engineering.Through in-depth exploration of ideological and political resources,enhancement of course content,improvement of teaching methods,and innovation in education models,our school cultivates students’professional skills,ideological and political awareness,practical abilities,and innovative spirit.It emphasizes the integration of ideological and political elements such as food safety and professional ethics while introducing modern technology to enhance teaching interaction.Furthermore,it highlights the enhancement of students’abilities through school-enterprise cooperation which has yielded remarkable results and provided a model for similar courses.

关 键 词：肉与肉制品工艺学 课程思政 新工科建设 协同育人 持续改进 

分 类 号：G63[文化科学—教育学]