杨立娜1,崔士坤2,曹雪慧1,刘丽君1,王胜男1,朱力杰1,仪淑敏1,刘 贺1*
(1.渤海大学食品科学与工程学院,辽宁锦州 121013;
2.渤海大学师范学院,辽宁锦州 121013)
摘要:食品专业大学生创新创业能力的培养符合建设创新型国家的战略要求,高校作为培养主体需要不断提升食品专业学生的创新创业能力,以适应新时代对高质量人才的需求。本文提出了OBE教育理念引导人才培养的价值与意义,并探讨了学生创新创业能力的培养途径与评价体系,以期能提高大学生创新创业能力,为食品行业输送更多优秀的专业人才。
关键词:OBE;食品;创新创业
中图分类号:G642 文献标识码:A 文章编号:1674-506X(2021)04-0144-0003
Cultivation and Evaluation of Innovation and Entrepreneurship Ability of Food Majors Based on OBE Model
YANG Li-na1, CUI Shi-kun2, CAO Xue-hui1, LIU Li-jun1, WANG Sheng-nan1, Zhu Li-jie1, YI Shu-min1, LIU He1*
(1.College of Food Science and Technology, Bohai University, Jinzhou Liaoning 121013, China;
2.Normal College, Bohai University, Jinzhou Liaoning 121013, China)
Abstract:The cultivation of innovation and entrepreneurship ability of food majors is in line with the strategic requirements of building an innovative country. As the main body of training, the universities need to constantly improve the innovation and entrepreneurship ability of food majors to meet the needs of high-quality talents in the new era. In order to improve the innovation and entrepreneurship ability of students and provide more excellent professional talents for the food industry, this paper puts forward the value and significance of OBE education concept to guide personnel training and discusses the training ways and evaluation system of innovation and entrepreneurship ability of students.
Keywords:OBE; food; innovation and entrepreneurship
doi:10.3969/j.issn.1674-506X.2021.04-022
收稿日期:2020-10-29
基金项目:渤海大学教改项目(BDJGCY2019130)
作者简介:杨立娜(1987-),女,博士,副教授。研究方向:食品专业人才培养模式的探究与教学改革。
*通信作者
引文格式:杨立娜,崔士坤,曹雪慧,等.基于OBE模式食品专业学生创新创业能力的培养与评价[J].食品与发酵科技,2021,57(4):144-146.