“园艺产品采后生理及贮运加工”课程改革助力食品新质生产力

“Horticultural Products Post-Harvest Physiology and Storage and Transportation Processing”Course Reform to Help New Quality Productivity of Food Products

新质生产力是符合新发展理念的先进生产力质态,发展新质生产力是推动高质量发展的内在要求和重要着力点,在推动经济发展、科技进步及提高国家综合竞争力等方面具有重要作用。食品行业不仅在经济发展中扮演着重要角色,更是社会稳定和公共健康的重要支柱。高校作为培养创新人才的重要平台,其发展方向往往能够引领产业升级的方向,我们应该高度重视高等教育在发展新质生产力中的重要作用。文章通过分析“园艺产品采后生理及贮运加工”课程存在的课程内容更新滞后、教学模式老化等问题,提出改革方案,将“新质生产力”概念引入课堂之中,为学生构建交流平台。与国际学校接轨,提升课堂教学质量,并积极将企业尖端技术引入课堂并对其成果进行检验,充分发挥高等教育在推动食品行业新质生产力发展过程中的重要作用。

New quality productivity is in line with the new development concept of advanced productivity quality,and the development of new quality productivity is to promote high-quality development of the inherent requirements and important focus,it plays an important role in promoting economic development,scientific and technological progress and improving the country’s overall competitiveness.The food industry not only plays an important role in economic development,but also is an important pillar of social stability and public health.As an important platform for cultivating innovative talents,the development direction of colleges and universities can often lead the direction of industrial upgrading,and we should attach great importance to the important role of higher education in the development of new quality productivity.In this paper,we analyze the problems of lagging course content updating and aging teaching mode in the course of“Horticultural Product Post-Harvest Physiology and Storage and Transportation Processing”,and put forward a reform plan to introduce the concept of“new quality productivity”into the classroom to build a communication platform for students,to improve the quality of classroom teaching by connecting with international schools,and to actively introduce the cutting-edge technology of enterprises into the classroom and test their achievements.It also actively introduces cutting-edge technologies from enterprises into the classroom and examines their results,giving full play to the important role of higher education in promoting the development of new quality productivity in the food industry.