食品科学与工程专业课程体系建设及演变特征分析——以西北农林科技大学为例

Analysis of Course System Construction and Evolution Characteristics of Food Science and Engineering

对不同发展时期食品科学与工程专业人才培养方案比较的基础上,对西北农林科技大学该专业的课程体系建设及演变特征进行了较为系统的分析,并结合具体发展过程将该专业34年的发展历程划分为创办探索、发展过渡和稳定提升3个阶段。创办探索阶段以基础课程为核心,强化专业课程学习,课程体系建设逐渐完善;发展过渡阶段承前启后,对综合性创新人才培养具有重要的推动意义;稳定提升阶段强化了学生知识结构的多元化和实践能力培养及技能提升,突出了专业型人才培养理念,使专业人才培养得到了里程碑式发展,也为同类型高校中食品科学与工程专业发展和人才培养提供了参考。

Based on the talents cultivation plan of the specialty of food science and engineering in different periods and its course system construction and evolution characteristics,the development of this specialty can be divided into three stages:creation and exploration,development and transition,promotion.In the exploration stage,basic courses were taken as the core and professional courses were strengthened,and the curriculum system was gradually improved.The transition stage of development is a link between the past and the future.The stable promotion stage strengthens the diversification of students'knowledge structure as well as the cultivation of practical ability and skills,highlights the cultivation concept of professional talents,and makes the cultivation of talents for this specialty achieve a milestone development.All of this provides a reference for the development and talent cultivation of food science and engineering specialty in the same type of colleges and universities.