食品类专业科教融合人才培养模式改革

The Reform of Talent Training Mode of integrating Science and Education inFood Majors

食品类专业具有学科交叉、理工渗透的特点,根据市场需求和社会需要,需要重视实践教学,培养学生的创新能力和科研能力。以科教融合理念指导食品类人才培养,以育人为本、理论为基、创新为魂,进一步提高人才培养质量。针对科教融合人才培养方式中存在问题,提出从教学整体规划、教学内容形式改革、科研训练3个角度入手,采取健全授课教师队伍、优化课程设计、将学术研究成果引入案例教学、根据学科前沿进展实时更新教学内容、引入对分课堂教学模式、开展学术活动、搭建实践平台、强化精密仪器学习等措施推动食品类科教融合人才培养模式的改革,助力培养社会所需的创新型、应用型、复合型食品人才。

Food major has the characteristics of interdisciplinary,science and technology penetration.According to the market demand and social needs,food major needs to be paid attention to practice teaching and cultivate students'innovation ability and scientific research ability.The concept of integration of science and education guides the cultivation of food talents.With education as the foundation,theory as the soul,and innovation as the soul,the quality of talent training is further improved.Given the problems existing in the training mode of integrating science and education,put forward three perspectives of overall teaching planning,reform of teaching content and form,and scientific research training.It is necessary to improve the teaching staff,optimize the course design,to introduce the academic research results into case teaching,to update the teaching content in real-time according to the frontier progress of the subject,to introduce the classroom teaching mode,to carry out academic activities,to build a practice platform,and strengthen the learning of precision instruments and other measures to promote the reform of the talent training mode of integrating science and education in food.It helps cultivate innovatively,applied and compounded food talents needed by society.