基于“双创”背景下食品工程原理课程的改革探讨

Reform of Food Engineering Principle Course under the Background of Mass Entrepreneurship and Innovation

随着高校教育的逐步发展和深化,如何实施创新驱动的发展战略和创新的教育理念已成为高校教育改革的必由之路。我国对人才的需求在不断扩大,综合素质更强的人才的培养已成为高校教育的基本内容。在“双创”的背景下,食品科学专业食品工程原理课程应如何结合实际以提高学生的创新能力和创业精神,已成为各教育工作者共同追求的目标。在日常教学过程中,不仅要培养学生的实践能力,还要加强学生创新能力的培养和发展。该改革探讨以甘肃农业大学为例,就该项问题进行讨论与分析。

With the gradual development and deepening of college education,how to implement innovation-driven development strategies and innovative educational concepts has become the only way for college development.Nowadays,China’s demand for talents is expanding,and the cultivation of talents with stronger comprehensive quality has become the basic content of college education.Under the background of mass entrepreneurship and innovation,how should the undergraduate food engineering combine reality to improve students’innovation ability and entrepreneurial spirit challenged the students and teachers in the daily teaching process,not only in cultivating students’practical ability,but also in strengthening the cultivation and development of students’innovative ability.This article takes Gansu Agricultural University as an example to discuss and analyze this issue.