食品科学与工程一流专业建设的模式创新与实践研究

Model innovation and practice of the first-class major construction of Food Science and Engineering

在一流本科专业建设的大背景下,闽南师范大学食品科学与工程通过找准自身专业的发展定位,实施“一基·二核·三型·四结合”的专业建设创新模式,即:狠抓“一个基础(思政教育)”,共振“两个核心(师资队伍与人才培养)”,构建“三种型式(教研型、服务型、创新型)”,注重“四项结合(教师特长、专业特色、学科特征、双创融合)”。在这种创新模式推动下,我校食品科学与工程专业建设在师资队伍建设与人才培养等多方面取得了丰硕的实践成果。同时,在后期建设中坚持以“一基”为动力,以提升“两核”为重点,以推动“三型”为落脚点的实践思路,严格对标看齐,勇于改革创新,以期为食品专业建设提供理论参考和创新动力。

Under the general background of the first-class undergraduate major construction,the major of Food Science and Engineering in Minnan Normal University(MNU)find its own school-running major orientation and development direction.The innovation mode of major construction implemented in MNU is summarized as"one foundation,two cores,three types,four combinations",that is taking serious measures on"one foundation(ideological and political education)",resonating"two cores(teaching staff and talent training)",building"three types"(teaching and research oriented,service-oriented,innovative),and paying attention to"four combinations"(teacher specialty,professional characteristics,subject characteristics,integration of innovation and entrepreneurship).Driven by this innovative mode,the specialty construction of Food Science and Engineering in our school has achieved fruitful practical achievements in the construction of teaching staff and talent training etc.Besides,in the followed-up construction,the major of Food Science and Engineering will hold the practical train of thought,adhere to the"one foundation"as the driving force,focus on the improvement of"two cores"as the key point,and take the promotion of"three types"as the foothold.In addition,we should strictly follow the standard and dare to reform and innovate,so as to provide reference and innovation impetus for the construction of food specialty.