Abstract: Entrepreneurship education is essentially the cultivation of entrepreneurial awareness, the training of entrepreneurial ability, the imparting of entrepreneurial knowledge and the introduction of entrepreneurial practical experience, which lays the foundation for cultivating students’ entrepreneurial awareness and improving their entrepreneurial capabilities. As a college of food characteristics in universities, how to expand the experimental teaching system from textbook-oriented to serving students' innovation and entrepreneurship has become a new topic in teaching reform. The research is carried out from the perspective of the cultivation of innovation and entrepreneurship capabilities in the food major, through the integration of professional courses and innovation and entrepreneurship courses, the combination of innovation and entrepreneurship education and the development of student quality, and the cultivation of innovation and entrepreneurship capabilities guided by a diverse team of teachers. Students' innovative and entrepreneurial ability provides ideas for promoting the cultivation of innovative and entrepreneurial talents.

Key words: Innovation and entrepreneurship, Food specialty, Teaching reform