摘要
新工科视域下,培养与社会需求适配的具有工程实践与创新能力的食品科技人才,是食品质量与安全专业人才培养所要面对与解决的关键问题。为提高食品质量与安全专业人才培养质量,立德树人,以能力为本,从培养体系、课程设置、实践应用、师资队伍与评价标准等方面探索研究,以期提高学生的工程实践与创新能力,为面向新工科的创新应用型高层次食品工程人才培养提供参考价值。
Cultivating food technology talents with engineering practice and innovative ability to meet social needs is a key issue that the personnel training of the major of food quality and safety needs to face and solve from the perspective of emerging engineering education.In order to improve the personnel training quality of the major of food quality and safety,on the basis of morality reinforcement and ability-oriented cultivation,the educational exploration and practice include the reform of cultivation system,course offered,practical application,faculty staff and evaluation criteria.This reform can improve students’engineering practice and innovative ability,and provide reference value for the cultivation of innovative and application-oriented high-level food engineering talents in new engineering construction.
作者
陈凌华
CHEN Linghua(Jinshan College of Fujian Agriculture and Forestry University,Fuzhou 350002)
出处
《食品工业》
CAS
2023年第11期249-252,共4页
The Food Industry
基金
福建省教育科学“十四五”规划2022年度课题(FJJKBK22-016)
2022年教育部产学合作协同育人项目(220603492020916)
2020年国家新农科研究与改革实践项目(jx211001)。
关键词
食品质量与安全专业
工程实践
创新能力
新工科
major of food quality and safety
engineering practice
innovative ability
emerging engineering education
