Exploration and Practice on the Integration of Specialty and Innovation in the Course of Principles of Food Processing

Abstract

Abstract: In order to deeply explore the application of“specialty and innovation integration”in food professional courses, to cultivate high-quality innovative talents with innovative spirit and entrepreneurial ability, taking principles of food processing as an example, this paper expounds the concrete measures to explore the organic integration of curriculum education and innovation and entrepreneurship education. Based on the education of innovation and entrepreneurship, the curriculum is adjusted to enhance the relevance of the course content with the development trend of the industry and the ability requirements of vocational positions. This can cultivate students'awareness of food processing innovation, so that students have the ability to creatively develop new products. Through the effective combination of specialty and innovation, students'professional knowledge, skills, innovative thinking and entrepreneurial ability have been improved.

Key words: Higher vocational colleges, Principles of food processing, Integration of specialty and innovation, Innovation and entrepreneurship, Talent cultivation, Teaching design

CLC Number:

FU Jingjing, YANG Mengxin, GUAN Hongyan, ZONG Bao, LI Xiaoling. Exploration and Practice on the Integration of Specialty and Innovation in the Course of Principles of Food Processing[J]. The Theory and Practice of Innovation and Enntrepreneurship, 2024, 7(19): 69-71.

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