摘要
基于新工科背景下产教创融合需求,以鸡蛋清为核心原料,开发编钟造型、麻将造型等5类创新凝胶产品,构建“工艺优化-艺术赋能-市场验证”三位一体实训模式。校企通过工艺创新(真空脱气联合高压蒸煮定型技术)、艺术设计(荆楚文化符号融入)及市场导向实践(企业协同评价),显著提升学生工程实践能力与创新能力。项目实施后,2项产品进入中试备选阶段,实训优良率达92%,构建可复制的“产教创融合”教学范式,为食品专业实践教学改革提供新思路。
Based on comprehensive university training programs and instructors’research focus,as well as the urgent need for undergraduate experimental teaching reform and industry-education-innovation integration,this study developed five innovative egg white-based products(e.g.,chime-bell-shaped and mahjong-patterned egg white cakes)to establish a tripartite integration model of“process optimization,artistic empowerment,and market validation”.Through innovations in processing technology,artistic design incorporation,intelligent teaching management,and market-oriented practices,students’engineering competencies,aesthetic literacy,and research innovation capacities were enhanced.Post-implementation results demonstrated that student creations achieved both functionality and visual appeal,with one design selected by enterprises for pilot-scale production.The training program achieved a 92%excellence rate and significantly improved career specialization alignment.This research provides a replicable“industry-education-innovation”paradigm for STEM practical education,effectively bridging applied talent cultivation with regional industrial demands.
作者
张宇
范露
程旺生
卢静静
陈旭
舒玉凤
ZHANG Yu;FAN Lu;CHENG Wangsheng;LU Jingjing;CHEN Xu;SHU Yufeng(School of Food and Biotechnology,Wuhan University of Design and Engineering,Wuhan 430205;Hubei Hongyang Agricultural Technology Co.,Ltd.,Wuhan 430058)
出处
《食品工业》
2025年第9期270-273,共4页
The Food Industry
基金
湖北省自然科学基金青年项目“蛋壳膜软粒子粒显著提升蛋壳硬颗粒界面负载的规律与机制”(2024AFB300)
湖北省2024年新工科建设项目:基于“艺科融合”特色的食品研创实践教学模式探索(XGK03146),湖北省教育厅
武汉设计工程学院大学生综合性实训项目“高蛋白风味鸡蛋干健康产品开发”(2024ZHSX22)。
关键词
蛋清凝胶
工艺优化
跨学科融合
产教创融合
教学改革
egg white gel
process optimization
interdisciplinary integration
industry-education-innovation integration
educational reform
