“食品科学与工程”专业多元化培养模式的探索与实践  

Exploration and Practice under the Multiform Mode of the Food Science and Engineering Specialty

作　　者：周小理[1] 周一鸣[1] 唐文[1] 肖瀛[1] 

机构地区：[1]上海应用技术学院,上海201418

出　　处：《食品工业》2013年第12期196-199,共4页The Food Industry

基　　金：上海市高教学会资助课题(ZZGJ28-13)"新建本科院校基于生源实际进行多样化人才培养模式改革的实践研究";上海地方高校内涵建设工程("085工程")"上海市食品示范中心建设"项目

摘　　要：以为高速发展的食品工业提供多样化应用型人才为宗旨,以"大食品工程"需求的核心知识、能力、素质为依据,提出并探索实践以"3年食品大工程"专业基础教育以及一年个性化发展教育相融合的"3+1",培养"工程型、研发型、创业型"的多元化专业人才培养模式。On purpose supplying multi applicable talents for high speed developed food industry according to the requirement for core knowledge, capabilities and quality on ＂Extensive Food Engineering＂, a talent educating model was put forward and explored based on ＂3 years＇ Extensive Food Engineering＂ basic major education and 1 year＇s individual developing education to train diversified major talents of types on ＂engineering, researching and setting up＂.

关 键 词：大食品工程 多元化 人才培养 

分 类 号：TS201[轻工技术与工程—食品科学]