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

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关键词新质生产力；乳品及肉制品工艺学；课程思政；创新

中图分类号G641文献标识码A

文章编号 0517-6611（2026）03-0273-05

doi：10. 3969/j.issn.0517-6611. 2026. 03. 052

开放科学（资源服务）标识码（OSID）：

Inovationand Practiceof Curriculum Polics intheCourseofDairyandMeat Product TechnologyfromthePerspectiveof New Quality Productivity

AbstractIntegratingtheconeptofnewqualityproductivityintotheteachingof“DairyandMeatProductsTechnology”ofersanovelte reticalperspectieadbustpracticalframeorkfodancingdeologialadolialducainwiteu.Thispab ratesonteidsiilofpotiaituiitsucalacbselys andempiricallatisiistiatioangdelealdgoal mentistrucosoetfsial contemporaryelevancefteouserebyprovidingteoreticalinsightsandpracticaleferencesfoortheachgiovatioofiilar courses.

Key wordsNew quality productivity;Dairy and meat product technology;Curriculum politic;Innovation

2023年9月，新质生产力概念被首次提出。（剩余9047字）