基于创新能力培养的"食品新产品设计与开发"实践教学探索
Exploration of Practical Course"New Food Products Design and Development"Based on Cultivation of Innovation Ability
吴丽 1唐春红 1涂然 1尤琳烽 1常海军1
作者信息
- 1. 重庆工商大学 环境与资源学院,重庆 400067
- 折叠
摘要
食品新产品设计与开发是在食品专业理论知识基础上进行的创新性实践环节,本文对基于创新能力培养的"食品新产品设计与开发"课程进行教学改革,以达到适应成果导向教育理念的应用型本科人才的培养目标.该课程以创新性成果培养为导向,对教学内容和教学方法进行优化,通过项目设计、创新大赛、课程思政融入等方式培养学生的创新思维和综合素养,构建食品新产品开发的实践教学体系.通过该实践教学,发现学生的团队协作能力、实践操作能力、创新设计能力以及综合素养均得到大幅提升.
Abstract
The design and development of new food products is an innovative practical process based on the theoretical knowledge of the food industry.This article is based on the teaching reform of the"Food New Product Design and Development"course to cultivate innovative abilities,in order to achieve the training goal of application-oriented undergraduate talents that adapt to the results oriented education concept.This course is guided by the cultivation of innovative achievements,optimizing teaching content and methods.Through project design,innovation competitions,and integrating ideological and political education into courses,it cultivates students'innovative thinking and comprehensive literacy,and constructs a practical teaching system for the development of new food products.Through this practical teaching,it was found that students'teamwork ability,practical operation ability,innovative design ability,and comprehensive literacy have all been significantly improved.
关键词
创新能力/食品新产品设计与开发/教学改革与实践Key words
innovation capability/design and development of new food products/teaching reform and practice引用本文复制引用
基金项目
重庆市高等教育教学改革研究项目(223231)
重庆市高等教育教学改革研究项目(213191)
出版年
2024
NETL
NSTL
万方数据