“双一流”本科背景下食品专业特色实践创新教学体系改革

The Reform of the Teaching System of Food Specialty Characteristics in the“Double First-class”Undergraduate Background

"双一流"战略的实施给各个高校带来新的机遇和挑战,在此背景下实践教学显得尤其重要。食品专业实践教学人才培养目标定位是培养具有基础扎实、实践能力强和创新精神的应用型高级人才。从南京师范大学食品学科发展实际情况出发,分析了现阶段存在的问题,结合学院食品类专业的定位与发展特色,积极开展食品类专业本科的实践教学研究和创新活动,为食品专业特色实践教育体系提供理论基础,培养高素质创新型、应用型人才,满足社会经济发展的需要。

The implementation of the“two-first-class”strategy brings new opportunities and challenges to various universities.In this context,practical teaching is particularly important.The goal orientation of the training of food professional practice teaching talents is to train high-level applied talents with solid foundation,strong practical ability and innovative spirit.Based on the actual situation of food development in Nanjing Normal University,this paper analyzed the problems existing at the present stage,and combined the positioning and development characteristics of the food specialty in this school to actively carry out the practical teaching research and innovation activities of food specialty undergraduate course.It discussed the theoretical basis for the practical education system of food specialty and cultivated high-quality innovative applied talents to meet the needs of social and economic development.