肖尚月1，张莉华1，赵冬艳1，程春梅1，王建成2，孙金才1*
（1.浙江药科职业大学，宁波 315500；2.海通食品（宁海）有限公司，宁海 315602）
摘 要：食品专业实践类课程具有综合性、实践性、职业性强的特点，是培养高素质应用型人才的必修课程，对学生专业核心知识的运用、创新实践能力的提高与职业素养的提升发挥着重要作用。针对当前食品开发实践类课程普遍存在的创新力培养不足、教学特色不显著、教学成效不理想等问题，教研团队围绕健康产业创新发展与岗位人才培养需求，以“食品开发与质量评价实训”课程为例，开展产教深度融合教学，构建基于创新能力培养的“产-教-创”循环式教学体系；同时引入食品开发工程型模块化项目，依托“三课堂”实践平台与技能大赛实施成果导向教学实践改革，以期进一步改善课程教学效果与提升食品专业人才培养质量。
关键词：产教融合；健康食品；创新开发；教学改革
中图分类号：G642 文献标识码：A 文章编号：1674-506X（2026）01-0149-0006
Research on the Reform of Practical Courses Teaching Based on the Development of Health Food from the Perspective of Integration of Industry and Education
——Taking“Practice of Food Development and Quality Evaluation”Course as an Example
XIAO Shangyue1，ZHANG Lihua1，ZHAO Dongyan1，CHENG Chunmei1，WANG Jiancheng2，SUN Jincai1*
（1.Zhejiang Pharmaceutical University，Ningbo 315500，China；
2.Haitong Food（Ninghai）Co.，Ltd.，Ninghai 315602，China）
Abstract：Practical courses of food major are characterized by comprehensiveness，practicality and professionalism. It is a compulsory course for cultivating high quality applied talents，and plays an important role in promoting the application of student’s professional core knowledge，improving the innovative practical ability and professional quality. In response to the common problems of insufficient innovation cultivation，insignificant teaching characteristics，and unsatisfactory teaching effectiveness in current food development practical courses，the teaching and research team focuses on the needs of innovative development in the health industry and talent cultivation for job. Taking the“Practice of Food Development and Quality Evaluation”course as an example，an in-depth integration of industry and education teaching is carried out，and an“Industry-Education-Innovation”circular teaching system is built based on innovation ability cultivation；At the same time，a food development engineering modular project has been introduced，relying on the“Three Classrooms”practice platform and skills competition to implement results oriented teaching practice reform，in order to further improve the teaching effectiveness of the course and quality of food professional talent cultivation.
Keywords：integration of industry and education；healthy food；innovative development；education reform
doi：10.3969/j.issn.1674-506X.2026.01-021
