食品专业世界一流学科本科教育的共性特质分析及思考

Analysis and Reflection on the Common Characteristics of “World-Class” Undergraduate Education in Food Science

基于“双一流”本科和“新工科”建设的教育背景,以本科人才培养为出发点,归纳出食品专业世界一流学科本科教育在课程设置、授课方式、质量评估体系、招生制度等方面的共性特质,为我国食品专业本科教育提供借鉴。针对我国高校食品专业本科教育的不足之处,重点在课程体系优化、实践教学体系构建、师资队伍打造、动态分类评价体系建立、思政教育融合等方面采取相应的举措,打破限制学科发展的禁锢,提升食品专业本科教育质量,为社会发展提供专业人才。

Based on the educational background of “double first-class” undergraduate and “new engineering” construction,and from the point of the undergraduate cultivation, the common characteristics of world-class undergraduate education of food science are summarized, which are curriculum system, teaching methods, quality evaluation system and admission system.These will provide reference for undergraduate education of food science in China. In view of the educational shortcomings of food science in Chinese universities, corresponding measures are taken in the aspects of optimization of curriculum system, construction of practical teaching system, construction of teaching staff, establishment of dynamic classification evaluation system, and integration of ideological and political education. This will break the constraints restricting discipline development, improve the undergraduate education quality of food science, and provide professionals for social development.