摘要
当今世界正处于百年未有的变局中,这给我国高等工程教育带来了新的挑战,同时也对工程专业人才的培养提出了新的要求,因此面向未来与面向产业需求的工程教育改革也必将深入推进。本文首先阐述了我国食品工业的发展现状和面临的人才问题,以及食品类人才培养的国内外现状,提出高校应主动应变。文章以渤海大学和大连民族大学的食品类专业教学改革为例,介绍了坚持思政引领、改革培养模式、科研反哺教学、深化产教融合和强化创新训练"五位一体"的食品类新工科卓越人才培养体系的构建模式及实践过程。该体系的实施稳步提升了人才培养的质量,显著提高了学生工程实践能力和创新能力,推进了地方高校工程教育的高质量发展。本研究对创新一流专业建设思路,深化内涵建设,培养工程实践和创新能力强、适应产业转型升级的食品类新工科卓越工程技术人才有重要意义。
The world is undergoing unseen changes in a century,which is putting forward new challenges to higher engineering education and new requirements for the training of engineering talents.Facing the future and industry demand,the engineering education will be continuously innovated.In this paper,the status of China’s food industry and the talent problems,and the current situation of food talent training at home and abroad were reviewed,which indicated that the university should take the initiative to respond to these changes.Taking the College of Food Science and Engineering in Bohai University and Dalian Nationalities University as an example,a“five-in-one”outstanding new engineering talent training system was established by adhering to the guidance of ideological and political education,reforming the training mode,promoting scientific research regurgitation-feeding the teaching,deepening the integration of industry and education,and intensifying the integration of innovation and entrepreneurship education.The constructed training system has distinctly improved the quality of personnel training,engineering practice ability,and innovation ability of the students,and promoted the high quality development of higher engineering education in local universities.The study had great significance to the innovation of the construction ideas of first-class major,the connotative construction of food major,and the culture of engineering and technical talents with strong engineering practical and innovation abilities,and could adapt to the industrial transformation and upgrading.
作者
李学鹏
范金波
励建荣
葛永红
李婷婷
白凤翎
仪淑敏
刘贺
吕长鑫
张德福
曹雪慧
李秀霞
徐永霞
朱力杰
李秋莹
Li Xuepeng;Fan Jinbo;Li Jianrong;Ge Yonghong;Li Tingting;Bai Fengling;Yi Shumin;Liu He;LüChangxin;Zhang Defu;Cao Xuehui;Li Xiuxia;Xu Yongxia;Zhu Lijie;Li Qiuying(College of Food Science and Technology,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,Liaoning;College of Life Science,Dalian Nationalities University,Dalian 116600,Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第11期417-425,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
教育部新工科研究与实践项目(E-SPNL20202310)
教育部校企合作协同育人项目(202101311006,202101311008)。
关键词
新工科
地方高校
食品专业
人才培养
五位一体
new engineering
local universities
food major
talents training
five-in-one mode