大健康产业背景下基于产教研融合的“食品工艺学”课程改革探索

Research on Curriculum Reform of Food Technology Based on the Integration of Production-Teaching-Research under the Background of Big Health Industry

在国家战略布局与国民健康需求双重驱动的背景下,大健康产业发展步入快车道,对食品专业人才的培养提出了新要求。“食品工艺学”是食品类专业的主干课程,服务于食品开发、生产及质量控制方面应用型专业人才的培养。课程团队立足于新形势下大健康产业发展需求,以产教研融合为抓手,提出推进“食品工艺学”课程教学改革的具体策略,旨在培养出适应区域经济社会发展需求的高素质应用型食品专业人才,助力食品产业的健康发展。

Under the background of national strategic layout and people's health needs,the development of big health industry has stepped into a fast lane,which puts forward new requirements for the cultivation of food professionals.As a main course of food majors,Food Technology serves the cultivation of practical professionals specialized in food development,production and quality control.Given the development needs of the big health industry under the new situation,the course team proposed specific strategies to promote the reform of Food Technology course teaching through the integration of production-teaching-research.Thus,the cultivated high-quality application-oriented food professionals would meet the demands of regional economic and social development,and thereby facilitate the healthy development of the food industry.