农产品加工2024,Issue(23) :121-124.DOI:10.16693/j.cnki.1671-9646(X).2024.23.026

新工科背景下食品类专业学生创新创业能力提升TCCM模式设计与应用

Design and Application of TCCM Model to Enhance Innovation and Entrepren-eurship Ability of Food Majors under the Background of New Engineering

钟宝 李佳婷 赵珈瑶 李凤林
农产品加工2024,Issue(23) :121-124.DOI:10.16693/j.cnki.1671-9646(X).2024.23.026

新工科背景下食品类专业学生创新创业能力提升TCCM模式设计与应用

Design and Application of TCCM Model to Enhance Innovation and Entrepren-eurship Ability of Food Majors under the Background of New Engineering

钟宝 1李佳婷 2赵珈瑶 1李凤林1
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作者信息

  • 1. 吉林农业科技学院食品工程学院,吉林吉林 132101
  • 2. 吉林医药学院,吉林吉林 132013
  • 折叠

摘要

新工科背景下对食品类专业创新创业教育开展提出了新的任务,要完成相关任务要求,就要进行周密的设计及实施,通过设计适合食品类专业创新创业教育开展的TCCM模式,挖掘其内涵,并提出"五位一体"的保障体系,通过企业、学校、学院、教师、课程"五位联动",共同来提升学生这一个主体的创新创业能力.将该模式在课程中实施,对于提升创新创业能力水平具有重要的意义和显著的作用.

Abstract

Under the background of new engineering,new tasks are proposed for innovation and entrepreneurship education for food majors,and careful design and implementation are required to complete relevant task requirements.This study designed a TCCM model suitable for innovation and entrepreneurship education for food majors,excavated its connotation,and proposed a"five in one guarantee system.Through the linkage of enterprises,schools,colleges,teachers and courses,we could jointly improve the innovation and entrepreneurship ability of students as a main body.The implementation of this model in the curriculum was of great significance and significant effect for improving the level of innovation and entrepreneurship ability.

关键词

新工科/食品/创新创业/TCCM模式

Key words

new engineering/food/innovation and entrepreneurship/TCCM mode

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出版年

2024
农产品加工
山西省农业机械化科学研究院 山西省农产品加工装备技术管理站 山西省农业产业化协会

农产品加工

影响因子:0.648
ISSN:1671-9646
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