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基于数智和创新双重背景下“食品创意研发”课程建设实践探索

Practical Exploration on the Construction of “Food Creative R & D” Curriculum under the Dual Context of Digital Intelligence and Innovation

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【作者】 崔琳琳姜红卫晓怡韩苏云周小理周一鸣

【Author】 CUI Linlin;JIANG Hong;WEI Xiaoyi;HAN Suyun;ZHOU Xiaoli;ZHOU Yiming;Faculty of Hospitality Management, Shanghai Business School;School of Perfume and Aroma Technology, Shanghai Institute of Technology;

【通讯作者】 周一鸣;

【机构】 上海商学院酒店管理学院上海应用技术大学香料香精技术与工程学院

【摘要】 在数智化与创新背景下,食品行业面临新机遇与挑战。“食品创意研发”课程围绕“健康中国”与“乡村振兴”战略,致力于培养适应新时代需求的创新人才,推动食品产业高质量发展。课程深入研究国家政策法规,引导学生关注行业趋势,融入创新教育,培养学生的市场洞察力、社会责任感和可持续发展理念。然而,课程建设中存在思政元素融合不足、创新能力培养脱节、传统实验过载、学科交叉浅表化、AI技术嵌入浅表化等问题。为此,通过立德树人融入思政元素,发挥助理小组效应提升课程“两性一度”,运用OBE理念优化课程体系,开放多专业选课实现资源共享,引入AI技术推动智能化转型等改革路径,显著提升课程质量与学生综合能力。未来,课程将继续深化教学改革,加强产教融合,为食品行业培养高素质创新人才,助力产业可持续发展。

【Abstract】 Under the backdrop of digital intelligence and innovation, the food industry faces new opportunities and challenges. The “Food Creative R & D” course, aligned with the national strategies of “Healthy China” and “Rural Revitalization”, aims to cultivate innovative talents who meet the demands of the new era and drive high-quality development in the food industry. The curriculum delves into national policies and regulations, guiding students to focus on industry trends while integrating innovation education to nurture market insight, social responsibility, and sustainability awareness. However, challenges persist, including insufficient integration of ideological-political elements, disconnects in fostering innovative capabilities, overload of traditional experiments, superficial interdisciplinary integration, and limited embedding of AI technologies. To address these issues, the teaching team has implemented reforms such as integrating moral education with ideological-political elements, leveraging the “assistant group effect” to enhance the curriculum’s “Two Properties and One Degree”(high-level, innovative, and challenging characteristics), optimizing the curriculum system using the Outcomes-Based Education(OBE) concept, opening enrollment to multiple disciplines for resource sharing, and introducing AI technologies to drive intelligent transformation. These measures have significantly improved curriculum quality and students’ comprehensive competencies. Moving forward, the course will deepen teaching reforms, strengthen industry-education collaboration, and cultivate highquality innovative talents to support the sustainable development of the food industry.

【基金】 2024上海商学院一流本科课程(线上线下混合式课程)《食品创意研发》课程
  • 【分类号】TS20-4;G642.3
  • 【下载频次】28
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