南昌大学食品类课程体系改革探索——从工程教育与思政教育融合视角出发

Exploration on the Reform of Food Curriculum System in Nanchang University——the Perspective of Integration of Engineering Education and Ideological and Political Education

中国食品工业的发展,需要工程能力与思政素质兼备的新工科一流人才,重点解决工程教育偏理化、思政教育后置化等历史问题。基于此背景,南昌大学食品类专业修订培养目标完成顶层融合设计,引导专业落实于课程体系,从学科、专业、课程、评价等4个维度进行改革,形成以思政要素引导、工程理念为中心的有机课程体系,并在教学环节中细化实施,使工程教育深植红色基因。工程教育与思政教育融合视角进行的课程体系改革经多方评估,支撑专业类人才培养不断取得新成效。

The development of China’s food industry requires first-class new engineering talents with both engineering ability and ideological and political quality,focusing on solving historical problems such as the partial science of engineering education and the posteriorisation of ideological and political education.Based on this background,the food majors of Nanchang University revises the training objectives to complete the top-level integration design,and then guides the majors to be implemented in the curriculum system.Reforms are carried out from four dimensions of disciplines,majors,courses and evaluation,forming an organic curriculum system guided by ideological and political elements and engineering concepts,and detailing implementation in the teaching links,so that engineering education is deeply rooted in the red gene.The curriculum system reform carries out from the perspective of engineering education and ideological,and political education has been evaluated by multiple parties,supporting the training of professional talents to continuously achieve new results.