食品工科专业核心实践技能培养体系的构建

Constructing Cultivation System of Core Practical Competencies for Food Engineering Speciality

结合国内外工科高等教育教学模式变革与专业实践技能培养经验,运用主动学习范式原理和自身专业实践教学的体会,探讨了食品工科专业核心实践技能培养体系的构建目标、方案和实施措施。食品工科专业核心实践技能由专业技能和职业技能组成。专业技能重点培养食品化学与分析、食品安全和微生物控制、食品工艺与工程、食品科学知识应用等能力;同时培养解决问题、语言沟通、计算机应用、专业操守、职业道德和团队合作等方面的职业拓展技能。以专业基础技能、专业应用技能和职业拓展技能构建贯穿于人才培养全过程的核心实践技能培养体系,整体提高人才培养质量,满足食品产业人才需求。

Combined with the world-wide experiences of teaching model reformation and core practical competencies training for higher engineering education,the target,scheme and implementing measures of the training system of professional practical skills for food engineering specialities were investigated using the principle of active learning paradigm as well as our practical teaching attainments.The core practical competencies of food science and technology graduates are constituted with professional skills and vocational abilities.Those competencies such as food chemistry and analysis,food safety and microbiology,food processing and engineering as well as food science knowledge application are integrated into the core professional skills,and those accomplishments such as problem solving,verbal communication,computer utilization,professional abstinence and ethics as well as team cooperation also should be strengthened meanwhile as developing vocational abilities for food engineering speciality.The core practical competency training system,which is established by three training subsystems of professional fundamental skills,professional application skills and vocational abilities,runs through the whole personnel project and can improve the training quality of professionals and meet the need of our food industry.