邢竹青*,谢赫然,关媛媛,高 昂,张亚婷,王泓午
(天津中医药大学公共卫生与健康科学学院,天津 301617)
摘要:目前,学生的动手实操及自主创新能力较为不足,这一现状限制了学生未来的职业发展,同时也使企业无法获得优秀的专业技能人才。为了培养出适应社会需要和具有科学创新素养的人才,以“饮料科学与工艺学”系列课程为例,设置由“简单验证-优化提升-创新设计”的分三段“阶梯式”实验实践环节,对学生的创新实践教育模式进行改革探索,使学生树立家国情怀,心系社会责任,培养出善于动手和团队合作的高水平复合型食品卫生与营养专业人才。
关键词:三段“阶梯式”实验实践;创新实践教育模式;食品卫生与营养专业人才
中图分类号:G642 文献标识码:A 文章编号:1674-506X(2024)04-0139-0004
Exploration on Three-stage“Ladder”Innovative Education Model of Experimental Course
——Taking“Beverage Science and Technology”as an Example
XING Zhuqing*,XIE Heran,GUAN Yuanyuan,GAO Ang,ZHANG Yating,WANG Hongwu
(School of Public Health,Tianjin University of Traditional Chinese Medicine,Tianjin 301617,China)
Abstract:Nowadays, students' hands-on and independent innovation abilities are relatively poor. This existing condition restricts students' future career development while also preventing enterprises from acquiring superior professional and trained staff. In order to cultivate talents who meet the needs of society and have scientific and innovative qualities, using the series of courses“Beverage Science and Technology”as an example, a three-stage progressive experimental practice link of“simple verification, optimization and promotion, innovative design”was established to explore the reform of students' innovative practice education mode, so that students can establish their national feelings and social responsibilities, and cultivate high-level compound food hygiene and nutrition professionals who have good hands-on experience and teamwork.
Keywords:Three-stage progressive experimental practice;innovative practice education mode;food hygiene and nutrition professionals
doi:10.3969/j.issn.1674-506X.2024.04-024
收稿日期:2023-07-21
基金项目:中医药重点学科建设项目-中医预防医学(KL23010503);天津市一流本科专业建设点(J0700202)
作者简介:邢竹青(1989-),女,博士,讲师。研究方向:食品营养学。
*通信作者
引用格式:邢竹青,谢赫然,关媛媛,等.实验课程三段“阶梯式”创新教育模式探究——以“饮料科学与工艺学”为例[J].食品与发酵科技,2024,60(4):139-142.