食品类专业“双创”能力提升的校企研协同育人机制与教学改革研究

• 영문명: Research on the Collaborative Education Mechanism and Teaching Reform of School Enterprise Research to Enhance the “Double Innovation” Ability of Food Majors
• 발행기관: 아시아사회과학학회
• 저자명: Zhao Xin
• 간행물 정보: 『International Science Research』Vol.5 No.4, 9~15쪽, 전체 7쪽
• 주제분류: 사회과학 > 사회과학일반
• 파일형태: PDF
• 발행일자: 2025.09.30

국문 초록

The rapid upgrading and innovation-driven development of the food industry have made enhancing the innovation and entrepreneurship capacity of food science majors particularly crucial. In practice, however, education in this area often encounters challenges such as insufficient practical platforms, superficial university-industry cooperation, and a disconnect between research and teaching. These issues constrain the alignment of talent cultivation quality with societal demands. To address these challenges, this study focuses on exploring effective methods to establish a tripartite collaborative education mechanism involving universities, food enterprises, and research institutes, and to promote related teaching reforms. By conducting an in-depth analysis of the current status and bottlenecks of innovation and entrepreneurship education in food science majors and integrating theories of collaborative education, the study proposes concrete pathways for constructing a mechanism featuring tripartite resource sharing, co-development of curriculum systems, mutual circulation of faculty, and joint operation of practical platforms. It elaborates on practical cases of implementing innovation and entrepreneurship teaching reforms within food science programs, including specific measures such as reconstructing course content integrated with industry needs, establishing practical training platforms simulating real-world scenarios, and jointly incubating innovation and entrepreneurship projects. Through data tracking of the implementation process and effects, along with case analysis, it was found that this collaborative mechanism has improved students' hands-on practical skills, innovative thinking, and entrepreneurial competencies, yielding a number of valuable teaching outcomes and innovation projects. The results indicate that deep university-industry-research institute collaboration is an effective approach for enhancing the practical effectiveness of innovation and entrepreneurship capacity cultivation in food science majors. However, it requires continuous optimization of the cooperation model, improvement of the evaluation system, and the pursuit of more stable policy support. This exploration of the mechanism can provide a useful reference for innovation and entrepreneurship education reforms in similar academic disciplines.

영문 초록

目前食品产业快速升级，创新驱动发展，在这种情况下，提高食品类专业学生的创新创业能力非常关键，在实际中，该专业的“双创”教育经常碰到实践平台不够、校企合作不深入、研究与教学脱离等问题，这些问题限制了人才培养质量与社会需求的符合程度，为了处理这些问题，本研究重点探索怎样有效地建立高校、食品企业和科研院所三方协同育人机制，并且推动相关教学改革。研究借助深入剖析食品类专业“双创”教育的现状与瓶颈，结合协同育人理论，提出了构建三方资源共享、课程体系共同建设、师资队伍相互流通以及实践平台联合行动的具体道路，详细说明了在食品类专业当中实施“双创”教学改革的实践案例，包括重新构建融合产业需求的课程内容、搭建真实场景的实践实训平台以及一起孵化创新创业项目等具体做法。依靠对实施过程和效果的数据追踪以及案例分析发现，该协同机制提升了学生的实践动手能力、创新思维以及创业素养，产生了一批有价值的教学成果和创新创业项目，研究结果显示，校企研深度协同是提高食品类专业“双创”能力培养实际效果的有效方法，不过也需要不断优化合作模式、完善评价体系，同时争取更稳定的政策支持。这一机制探索可以为同类专业的“双创”教育改革提供有帮助的参考。

목차

1 引言

2 食品类专业“双创”能力培养的现状与问题

3 校企研协同育人机制的理论基础与构建路径

4 食品类专业“双创”教学改革的实践探索

5 校企研协同育人机制的实施效果与优化建议

6 结论与展望

参考文献

키워드

food related majors innovation and entrepreneurship ability school enterprise research collaboration education mechanism teaching reform talent cultivation 后生元 微生态 益生菌 产业化 范式转移