基于“安食智链”创新创业项目的“专赛创”深度融合模式实践研究——聚焦《食品安全快速检测》课程  

Practice Research on the Deep Integration Mode of“Major,Competition and Entrepreneurship”Based on the“An Shi Zhi Lian”Innovation and Entrepreneurship Project——Focusing on“Food Safety Rapid Detection”Course

作　　者：张旭瑶 张志强[1] 卞生珍[1] 王婷 姜丽[1] 李阳[1] ZHANG Xuyao;ZHANG Zhiqiang;BIAN Shengzhen;WANG Ting;JANG li;LI Yang(Food Engineering Branch,Xinjiang Light Industry Technology Vocation College,Urumqi 830021,China)

机构地区：[1]新疆轻工职业技术学院食品工程学院,新疆乌鲁木齐830021

出　　处：《现代食品》2024年第24期58-60,共3页Modern Food

基　　金：新疆轻工职业技术学院校级课题《双高背景下新工科食品专业“专赛创”深度融合模式的实践研究》(XJQG2024116)。

摘　　要：本文聚焦于《食品安全快速检测》课程,深入研究基于“安食智链”创新创业项目的“专赛创”深度融合模式的实践应用。通过详细阐述该模式在专业教育、技能竞赛与创新创业大赛、创新创业与专业能力培养(以下简称“专赛创”)实践中的具体举措与成效,探讨其对培养食品专业学生创新能力、实践能力和综合素养的积极意义,为新工科食品专业教育教学改革提供参考范例。This article focuses on the“Food Safety Rapid Testing”course,delving into the practical application of the“Major,Competition and Entrepreneurship”deep integration model based on the“An Shi Zhi Lian”innovation and entrepreneurship project.By detailing the specific measures and outcomes of this model in the practice of professional education,skill competitions and innovation and entrepreneurship contests,and the cultivation of innovation and entrepreneurship and professional capabilities(hereinafter referred to as“Major,Competition and Entrepreneurship”),it explores its positive significance in fostering innovation,practical abilities,and comprehensive literacy among food science students.It aims to provide a reference example for the educational reform of food science in new engineering disciplines.

关 键 词：“安食智链”创新创业项目 “专赛创”融合 《食品安全快速检测》课程 

分 类 号：G622.0[文化科学—教育学]