“三全育人”理念下“食品工厂设计”教学改革与实践

Teaching Reform and Practice of“Food Factory Design”Based upon the Concept of“Three Comprehensive-Aspect Education”

在全国产业创新发展的大背景下,食品工业急需一大批工程基础扎实、自主创新能力突出、能解决复杂工程问题的创新型食品工程技术人才。“食品工厂设计”为食品工程类的专业核心课,对培养学生创新精神、提高工程素质和实践能力具有重要作用。从人才培养模式、教育体系和育人路径方面探究“三全育人”在“食品工厂设计”教学改革中的引领和指导作用。通过优化课程和教学体系,构建分阶段、递进式的全过程培养模式;融合课内外及校内外教学内容、资源、平台、人员及培养效益等元素,形成政府、行业、企业、学校、学院、课程多级联动的全员育人体系;立德铸魂,“五育”并举,培养德、智、体、美、劳全面发展的创新型食品工程人才。

Under the background of national industry innovation and development,a large number of innovative engineering talents in food major,who have solid foundation in engineering,outstanding innovation ability to solve complex engineering problems,are urgently needed in the food industry.“Food Factory Design”,a core course in the field of food engineering,plays important roles in cultivating and improving students’innovative consciousness and engineering ability.Introduce the leading and guiding role of“Three Comprehensive-aspect Education”in the teaching reform of“Food Factory Design”in terms of talent training model,teaching system and education pathway.A phased and progressive whole-process training model is constructed by optimizing the curriculum and teaching system.Multiple elements,such as teaching contents,resources,platforms,personnel and education efficiency both inside and outside of class and campus,are integrated to build a comprehensive staff education system associated with government,industry,enterprises,schools,colleges,and courses.The innovative food engineering talents,who have all-round moral,intellectual,physical,and aesthetical grounding with a hard-working spirit,are cultivated by strengthening moral,casting souls,and“Educating five domains simultaneously”.