高等职业教育食品类专业服务新质生产力发展策略研究  

Research on the Development Strategy of Food-Related Majors in Higher Vocational Education Serving New Quality Productivity

作　　者：刘永慧[1] 房晓[1] LIU Yonghui;FANG Xiao(Shandong Institute of Commerce and Technology,Jinan 250103,China)

机构地区：[1]山东商业职业技术学院,山东济南250103

出　　处：《现代食品》2025年第5期50-53,共4页Modern Food

基　　金：全国食品产业职业教育教学指导委员会2024年度教育教学改革与研究申报课题“高等职业教育食品类专业服务新质生产力发展策略研究”(SHK2024071)。

摘　　要：服务新质生产力以劳动者、劳动对象、劳动资料为基础,通过新质生产力生产要素组合产生一系列新技术、新模式和新业态,从而促进高等职业教育食品类专业的发展。本文探索高等职业教育食品类专业服务新质生产力的发展困境,并从夯实相关人才基础、优化基本实验设施、提高学生技术水平以及创新教育教学模式4个方面提出相应的优化策略,对于高等职业教育食品类专业高素质人才培养、推动行业进步和实现社会经济目标具有重要意义。Service new quality productivity is based on workers,labor objects and labor materials.Through the combination of production factors of new quality productivity,a series of new technologies,new models and new business forms are generated,so as to promote the development of food majors in higher vocational education.This paper explores the development dilemma of new quality productivity of food professional services in higher vocational education,and puts forward corresponding optimization strategies from four aspects:consolidating related talent base,optimizing basic experimental facilities,improving students'technical level and innovating education and teaching mode.It is of great significance for the cultivation of high-quality talents of food specialty in higher vocational education,promoting the progress of the industry and realizing the social and economic goals.

关 键 词：高等职业教育 食品类专业 服务新质生产力 

分 类 号：G642.0[文化科学—高等教育学]