滕 静，孙 萍，王凤舞，耿 欣，肖军霞^*

（青岛农业大学食品科学与工程学院，山东青岛 266109）

摘要：创新创业教育的本质是引导学生找到一种创造价值的思维和方法，培养学生创新、合作的企业家精神。《食品化学》是食品科学与工程、食品质量与安全专业的重要专业基础课，是影响食品领域人才培养质量之核心课程，“专创融合”之重要载体。对于课程的理论教学部分，通过六个模块化专题，从预制菜等不同视角对各章节内容进行创新创业元素的设计；对于课内实验部分，则从开放式问题及可持续理念两方面进行探讨。为进一步实现“专创融合”的全方位融入，探究九个项目式学习案例的任务设计及学习成果评价。最后，对其他教学资源的融入与教学方法的创新进行了探讨。本文的研究将为其他食品类课程的“专创融合”提供启发。

关键词：专创融合；食品化学；教学资源；专题设计；教学方法

中图分类号：G642   文献标识码：A   文章编号：1674-506X（2023）04-0166-0005

Research on Food Professional Course Education Based on “Specialty-innovation-entrepreneurship Integration”

——Taking“Food Chemistry”as an Example

TENG Jing，SUN Ping，WANG Fengwu，GENG Xin，XIAO Junxia^*

（College of Food Science and Engineering, Qingdao Agricultural University, Qingdao Shandong 266109, China）

Abstract：The essence of innovation and entrepreneurship education is to guide students to find a way to create value, and cultivate students‘entrepreneurial spirit of innovation and cooperation. “Food Chemistry” is an important professional basic course in food science and engineering as well as food quality and safety. It is a core course that affects the quality of students’ talent training in the food field, and also an important carrier for “specialty-innovation-entrepreneurship integration”. By designing small topics for theoretical courses, this paper integrated the content of innovation and entrepreneurship into each chapter from different perspectives (e.g. prefabricated food). As for the in-class experiments, the open questions design and sustainable teaching idea were studied. Furthermore, in order to realize the comprehensive integration of “specialty-innovation-entrepreneurship integration”, nine project-based learning cases and students’ learning outcome evaluation were explored. Finally, other teaching resources and teaching methods innovation were also discussed. This paper would provide references for the “specialty-innovation-entrepreneurship integration” of other professional courses in food science．

Keywords：specialty-innovation-entrepreneurship integration; Food Chemistry; teaching resources; thematicdesign; teaching methods

doi：10.3969/j.issn.1674-506X.2023.04-027

收稿日期：2023-02-02

基金项目：青岛农业大学“专创融合”课程教学改革项目——创新创业教育融入《食品化学》课程教育研究（ZCJG202115）；青岛农业大学食品科学与工程专业主干课程教学团队（XTD2022002）；山东省青创人才引育计划（2021-功能性植物蛋白基食品创新团队）；青岛农业大学教研项目（XJY2021003）

作者简介：滕静（1991-），女，博士，讲师。研究方向：食品化学与营养。

*通信作者：肖军霞（1977-），女，博士，教授。研究方向：食品化学与营养。

引用格式：滕静,孙萍,王凤舞,等.基于“专创融合”的食品类专业课程教育研究——以创新创业教育融入《食品化学》为例[J].食品与发酵科技,2023,59(4):166-170.