食品相关专业本科生工程和创新能力的培养模式探索

Exploration on the Training Model of Engineering and Innovation Ability of Food-related Undergraduates

食品学科是一个集生物、化学、农业、营养、工程等多学科交叉的应用型学科,各国在食品工程人才培养的内容、步骤和方式上都在不断地改进,以适应学科的进步和企业对人才的需求。文章针对目前工科高校相关专业在培养本科生工程、创新能力方面存在的不足,提出了在新型课程教学体系的基础上,实施以学生为本的"学研产"一体化育人机制,形成工程、创新能力全面提升的人才培养模式。

Food science is an applied discipline which integrates biology,chemistry,agriculture,nutrition,engineering and other disciplines.The contents,procedures and methods of personnel training for food engineering in various countries are constantly improved to meet the progress of disciplines and the needs of enterprises.In view of the shortcomings of engineering and innovation abilities of undergraduates in relevant specialties of engineering universities,this paper puts forward a new teaching system based on the implementation of student centered "learning-research-production" integration education mechanism,and forms a personnel training mode for the overall improvement of engineering and innovation abilities.