摘要
创业教育实质上是创业意识的培养、创业能力的培训、创业知识的传授以及创业实践经验的介绍过程,为培养学生的创业意识和提高学生的创业能力奠定基础。作为高校的食品特色学院,如何将实验教学体系从以课本为导向,拓展为服务学生创新创业,成为教学改革面临的新课题。该研究从食品专业创新创业能力培养角度出发,通过专业课程与创新创业课程融合、创新创业教育与学生素质拓展相结合、多元教师团队引导创新创业能力培养三个方面进行,通过创新创业大赛实践,提升学生创新创业能力,为推进创新创业型人才的培养提供思路。
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.
作者
齐宝坤
江连洲
张爽
胡淼
QI Baokun;JIANG Lianzhou;ZHANG Shuang;HU Miao(College of Food Science,Northeast Agricultural University,Harbin Heilongjiang,150030,China)
出处
《创新创业理论研究与实践》
2022年第4期4-6,共3页
The Theory and Practice of Innovation and Enterpreneurship
基金
黑龙江省高等教育教学改革项目,项目编号:SJGY20190050。
关键词
创新创业
食品专业
教学改革
Innovation and entrepreneurship
Food specialty
Teaching reform
作者简介
齐宝坤(1986-),男,黑龙江哈尔滨人,博士,副教授,研究方向:食品科学与工程专业研究。
