新背景下食品卫生与营养学专业课程“食品工艺学”产教融合课程建设改革探究
Exploration on the Reform of the Integration of Production and Education in the Course “Food Technology” for Food Hygiene and Nutrition under the New Background

产教融合课程的建设对培养应用型人才具有重要意义。本文通过分析了食品工艺学课程在教材内容、教学形式、与考核方法等方面进行分析，对产教融合建设改革路径进行了探索，从紧跟国家政策、培养“双师型”师资队伍、对接产业需求、深化校企合作等方面提出改革措施，从而达到实现校企资源共享，提高课程教学质量，为健康领域培养更多高素质应用型人才。
The construction of production-teaching integrated curriculum is of great significance to the training of application-oriented talents. By analyzing the content of textbooks, teaching forms, and assessment methods of the bioseparation engineering course, this paper explores the reform path of the integration of production and education, and proposes reform measures in terms of keeping up with national policies, updating teaching content to meet industrial needs, and deepening school-enterprise cooperation to realize resource sharing, so as to improve the teaching quality of the course. To train more high-quality applied people in the field of health.