李克娟，祝元婷，徐海燕，李 琪，苗玉志，左 勇

（四川师范大学生命科学学院，四川成都 610066）

摘要：“专创融合”是在国家创新驱动发展战略时代背景下提出的一种将专业教育与创新创业教育融合的理念。《食品添加剂》作为高校食品类专业本科教学中的一门重要专业课程，具有与创新创业教育融合的必要性与可行性。本文从专创融合视角探索《食品添加剂》课程教学改革的合理化建议及措施，旨在加强培养食品专业学生的实践应用能力，落实国家人才战略需求。

关键词：专创融合；食品添加剂；教学改革

中图分类号：G642    文献标识码：A    文章编号：1674-506X（2023）03-0127-0003

Exploration on the Teaching Reform of Food Additive Course Based on “Integration of Specialty and Innovation and Entrepreneurship”

LI Kejuan, ZHU Yuanting, XU Haiyan, LI Qi, MIAO Yuzhi, ZUO Yong

（College of Life Science, Sichuan Normal University, Chengdu Sichuan 610066, China）

Abstract：“Integration of specialty and innovation and entrepreneurship” is an educational concept that integrates professional education and innovation and entrepreneurship education proposed under the background of the country’s innovation-driven development strategy. As an important professional course in the undergraduate teaching of food majors in colleges and universities, the food additive course has the feasibility and necessity of integrating with innovation and entrepreneurship education. This article explores reasonable suggestions and measures for the teaching reform of food additives courses from the perspective of specialization and integration, aiming to strengthen the practical application ability of food major students, and fulfilling the strategic needs of national talents.

Keywords：integration of specialty and innovation and entrepreneurship; Food Additive Course; teaching reform

doi：10.3969/j.issn.1674-506X.2023.03-022

收稿日期：2022-07-18

基金项目：四川师范大学“专创融合”课程建设项目（jwc20210517）

作者简介：李克娟（1987年），女，博士 ，讲师。研究方向：天然药物生物活性评价及作用机理研究。

引用格式：李克娟,祝元婷,徐海燕,等.基于“专创融合”的《食品添加剂》课程教学改革探索[J]. 食品与发酵科技,2023,59(3):127-129.