新工科背景下食工专业多样化人才培养模式

Exploration of theDiversified Talent Training Mode for Food Science and Engineering Specialty based on the Excellence Plan 2.0

随着新一轮科技革命和产业变革,以新技术、新产业和新模式为特征的新经济对本科人才培养提出新要求,因而实施“六卓越一拔尖”卓越计划2.0已成为新时期本科教育改革发展的必然要求。食品产业是我国国民经济的支柱产业和保障民生的基础产业,目前正经历着产业升级转型。实施食品专业卓越计划2.0的教学改革与实践,有利于培养造就应用型和创新型等多样化的卓越工程科技人才,为我国食品产业转型和提升国际竞争力提供科技和人才支撑。现以集美大学食品类专业为例,结合卓越计划2.0的实施,从六个方面阐析多样化新工科人才培养的教学改革与实践。

With the new round of scientific and technological revolution and industrial reform,new requirements of the undergraduate talents have been proposed for the new economy characterized by the new technologies,new industries,new business formats and new developing models.Therefore,the implementation of“Six Excellence and One Top”-Excellence Plan 2.0 is put forward,which is inevitable for the reform and development of undergraduate education in the new era.Food industry which ensures the national economy and people s livelihood in China is the pillar industry and is undergoing upgrading and transformation.The implementation of the Excellence Plan 2.0 in food specialty is conducive to the cultivation of the diversified innovative and applicative excellent food engineering talents,enhancing China s food industry transformation and the international competitiveness.In the present study,the food specialty in Jimei University is taken as an example for expounding the teaching reform and practice from six aspects by implementing the Excellence Plan 2.0 for the diversified talent cultivation.