“食品产品设计与开发”课程创新创业“双轨”教学模式的探索  

Exploration of the“Dual Track”Teaching Model for Innovation and Entrepreneurship in the Course of“Food Product Design and Development”

作　　者：李延华[1] 姜天甲[1] 杨玥熹[1] 孟岳成[1] 陈杰[1] LI Yanhua;JIANG Tianjia;YANG Yuexi;MENG Yuecheng;CHEN Jie(College of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018)

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018

出　　处：《食品工业》2025年第1期166-168,共3页The Food Industry

基　　金：浙江工商大学2023年度省级及以上教学平台自主设立项目国家一流专业(食品科学与工程专业)(1110XJ0522201)。

摘　　要：食品科学的发展催生了食品新产品的开发,食品新产品的不断推出也推进了食品工业的进一步发展。文章阐述了在“食品产品设计与开发”课程教学和学习过程中,需要将基础理论、前沿知识、科学研究与产业实践等有机结合。结合互联网、大数据、人工智能、区块链等新一代信息技术的发展,我校提出在教学实践过程中应从教育思想、教学方法、教学手段、教学途径等诸多维度开展创新创业“双轨”模式的教学改革,以培养学生创新精神和创业能力,提高学生在食品产品设计与开发领域的专业素养。The development of food science has spurred the development of new food products.Also,the continuous launch of new food products has also promoted the further development of the food industry.This article elaborates on the combination of basic theories,cutting-edge knowledge,scientific research,and industrial practice in the teaching and learning process of the course“Food Product Design and Development”.In combination with the development of the Internet,big data,artificial intelligence,blockchain and other new generation information technologies,it is proposed that in the process of teaching practice,the teaching reform of the“dual track”mode of innovation and entrepreneurship should be carried out from many dimensions,such as educational ideas,teaching methods,teaching means,and teaching approaches.For the students,that can cultivate the innovative spirit and entrepreneurial ability,and improve the professional quality in the field of food product design and development.

关 键 词：食品产品设计与开发 课程 教学模式 探索 

分 类 号：G63[文化科学—教育学]