高职食品类专业建设模式的探讨与实践

Exploration and Practice of Specialty Construction Model in Food Processing Majors of Higher Vocational Education

文章结合高职食品专业多年的教学实践,从食品专业的基本定位出发,就"双师型"教师队伍建设、课程体系构建、课程内容改革、实践教学强化等进行了探讨,提出了食品专业的基本定位是食品安全与检测、营养与功能食品、食品应用技术三个方向,同时提出了"双师型"教师队伍建设、课程体系构建、课程内容改革和加强实践教学的思路。

Based on the vocational teaching practice in the majors relevant to food,and from the point of the basic positioning of these majors, ＂dual-qualification＂ building of the contingent of teachers, curriculum system construction, curriculum reform, establishment of a system of teaching practice are discussed. This article proposes that the fundamental stance of the food specialty should be divided into three directions： food safety and testing, nutrition and functional food, food technology application. Meanwhile the ＂dual-qualification＂ building of the faculty, curriculum and course system construction, curriculum reform, and strengthening of practical teaching are put forward.