“专创融合”在高职食品加工原理课程中的探索与实践

Exploration and Practice on the Integration of Specialty and Innovation in the Course of Principles of Food Processing

为深入探索“专创融合”在食品类专业课程中的应用,培养具有创新精神与创业能力的高素质创新型技能人才,该文以食品加工原理课程为例,阐述了专业教育与“双创”教育有机融合的具体举措:以创新创业教育为立足点,通过调整课程设置,增强课程内容与行业发展趋势及职业岗位能力要求的相关性,培养学生的食品加工创新意识,使学生研发出具有创新性的新产品,通过“专”与“创”的有效结合,学生专业知识、技能、创新思维及创业能力都有所提升。

In order to deeply explore the application of“specialty and innovation integration”in food professional courses,to cultivate high-quality innovative talents with innovative spirit and entrepreneurial ability,taking principles of food processing as an example,this paper expounds the concrete measures to explore the organic integration of curriculum education and innovation and entrepreneurship education.Based on the education of innovation and entrepreneurship,the curriculum is adjusted to enhance the relevance of the course content with the development trend of the industry and the ability requirements of vocational positions.This can cultivate students'awareness of food processing innovation,so that students have the ability to creatively develop new products.Through the effective combination of specialty and innovation,students'professional knowledge,skills,innovative thinking and entrepreneurial ability have been improved.