安徽农业科学2026，Vol.54Issue(3)：273-277,282,6.DOI:10.3969/j.issn.0517-6611.2026.03.052
新质生产力视域下乳品及肉制品工艺学课程思政的创新与实践
Innovation and Practice of Curriculum Politics in the Course of Dairy and Meat Product Technology from the Perspective of New Quality Productivity
摘要
Abstract
Integrating the concept of new quality productivity into the teaching of"Dairy and Meat Products Technology"offers a novel theo-retical perspective and a robust practical framework for advancing ideological and political education within the curriculum.This paper elabo-rates on the necessity and feasibility of incorporating new quality productivity into instructional practices.Subsequently,it presents innovations and empirical applications in five key dimensions:curriculum objective optimization,teaching model renewal,pedagogical method enhance-ment,instructional content reconstruction,and assessment system improvement.These efforts aim to strengthen the educational effectiveness and contemporary relevance of the course,thereby providing theoretical insights and practical references for or the teaching innovation of similar courses.关键词
新质生产力/乳品及肉制品工艺学/课程思政/创新Key words
New quality productivity/Dairy and meat product technology/Curriculum politic/Innovation分类
社会科学引用本文复制引用
李沛军,罗慧婷..新质生产力视域下乳品及肉制品工艺学课程思政的创新与实践[J].安徽农业科学,2026,54(3):273-277,282,6.基金项目
安徽省高等学校省级质量工程项目(2022xsxx165) （2022xsxx165）
合肥工业大学课程思政示范课程项目(KCSZ2022032). （KCSZ2022032）
