摘要
在食品行业新一轮科技革命与产业革命的新时代背景下,将我国传统饮食文化融合到食品工艺类课程群能力培养全过程,对食品工艺类课程群理论与实践融合、食品工艺类课程群互相融合、食品工艺课程群链与产业链融合进行分析探讨,以提高食品工艺类技术人才的创新和产业融合能力,以期培养综合素质强的新时代食品产业人才。
Under the new era background of a new round of scientific and technological revolution and industrial revolution in the food industry,the integration of China's traditional food culture into the whole process of ability training of food technology curriculum group was analyzed and discussed from the integration of theory and practice of food technology curriculum group,the integration of food technology curriculum group,and the integration of food technology curriculum group chain and industrial chain.In order to improve the innovation and industrial integration ability of food technology talents,and to cultivate food industry talents with strong comprehensive quality in the new era.
作者
徐怀德
寇莉萍
任亚梅
XU Huaide;KOU Liping;REN Yamei(College of Food Science and Engineering,Northwest A&F University,Yangling,Shaanxi 712100,China)
出处
《农产品加工》
2022年第17期135-137,共3页
Farm Products Processing
基金
西北农林科技大学“食品工艺学”校级规划教材建设项目(202068)
“食品生产综合实习”综合实践一流课程项目(2020400)
“天然产物提取工艺学”一流本科课程建设项目(2020145)。
关键词
能力导向
课程群
理论与实践
产业链
融合
ability orientation
curriculum group
theory and practice
industrial chain
integration
