新工科视角下食品科学与工程专业协同育人模式研究

Research on the Collaborative Education Model of Food Science and Engineering Majors from the Perspective of New Engineering

食品工业是关系国计民生、经济发展的支柱产业,对具有工程实践及创新能力强的人才有极高需求。在新工科背景下,对应用型本科食品科学与工程专业育人模式展开研究及实践,培养具有工程实践能力的应用型高素质人才尤为重要。吉林农业科技学院通过人才培养模式改革,探索食品科学与工程专业校企合作双主体协同育人模式的作用及效果,在“知识-能力-素质”的总要求基础上,重点突破学生的项目化工程技术能力培养,重新构建实践教学体系与课程体系,对教学模式与方法进行创新,打造一支高频素质的校企师资队伍,形成一整套制度化成果,有效推动食品科学与工程专业人才培养质量的提升。

The food industry is a pillar industry related to national economy,people's livelihood and economic development,and there is a very high demand for people with strong engineering practice and innovation ability.Under the background of new engineering,it is particularly important to carry out research and practice on the education model of applied undergraduate food science and engineering,and cultivate high-quality talents with engineering practice ability.Through the reform of the talent training model,Jilin Institute of Agricultural Science and Technology explores the role and effect of the dual-subject collaborative education model of school-enterprise cooperation in food science and engineering.On the basis of the general requirements of “knowledge-ability-quality”,it focuses on breaking through the project-based engineering technology ability training of students,and reconstructing the practical teaching system and the curriculum system,to innovate teaching models and methods,to create a high-quality school-enterprise teacher team,and to form a set of institutionalized achievements,which effectively promotes the improvement of the quality of food science and engineering professional talent training.