基于新工科书院制背景下“专创融合”课程建设的探索与实践——以“食品工艺学”课程为例  

Exploration and Practice of“Specialization-innovation Integration”Curriculum Construction under the Background of New Engineering Academy System:Taking the Course of Food Technology as an Example

作　　者：马永杰 押辉远 陈洪 郭利强 朱耀磊 张小帆 陈星 MA Yongjie;YA Huiyuan;CHEN Hong;GUO Liqiang;ZHU Yaolei;ZHANG Xiaofan;CHEN Xing(College of Food and Medicine,Luoyang Normal University,Luoyang,He'nan 471934,China;College of Preschool Education,Luoyang Normal Uviversity,Luoyang,He'nan 471934,China)

机构地区：[1]洛阳师范学院食品与药品学院,河南洛阳471934 [2]洛阳师范学院学前教育学院,河南洛阳471934

出　　处：《农产品加工》2025年第7期116-119,共4页Farm Products Processing

基　　金：河南省研究生教育改革与质量提升工程项目(课程思政示范项目)“微课设计与制作”(YJS2024SZ35);洛阳师范学院2023年度教育科学研究基金项目“书院制模式下高校食品类专业劳动教育体系构建及实施路径研究”(2023年);2023年度洛阳师范学院“‘食品工艺学’专创融合特色示范课程”(2023.11);2023年度洛阳师范学院“‘食品化学’课程思政样板课程”(2023.11)。

摘　　要：在新工科书院制高等教育深入推进的时代背景下,以培养创新型人才为目标的创新创业教育与“专创融合”示范课的深入开展,已成为高校创新人才培养的必要途径。借助书院制平台,分析了“专创融合”课程建设中存在的问题,以洛阳师范学院食品营养与健康专业核心课“食品工艺学”课程为例,从“专创融合”课程内容的开发设计、项目式“专创融合”实践活动的引入、“专创融合”过程评价机制的实施等几个方面展开研究。突出专业课对创新创业技术的支撑作用,强调培养学生的创新创业实践能力,将专业技术和技能转化效果落到实处,促进学生综合素质的全面提高。In the context of the deepening promotion of the new engineering academy system in higher education,the in-depth development of innovation and entrepreneurship education with the goal of cultivating innovative talents and the demonstration courses of“specialization-innovation integration”has become a necessary way for universities to cultivate innovative talents.This article used the academy system platform to analyze the problems in the construction of the“integration of specialization and innovation”course.Taking the core course Food Technology of the Food Nutrition and Health major at Luoyang Normal University as an example,the research was conducted from several aspects,including the development and design of the content of the“specialization and innovation”course,the introduction of project-based“specialization-innovation integration”practical activities,the implementation of the“specialization-innovation integration”process evaluation mechanism.This study highlighted the supportive role of professional courses in innovation and entrepreneurship technology,emphasized the cultivation of students'practical abilities in innovation and entrepreneurship,implemented the transformation effect of professional technology and skills,and promoted the comprehensive improvement of students'overall quality.

关 键 词：专创融合 书院制 食品工艺学 创新创业 新工科 

分 类 号：G642[文化科学—高等教育学]