多元化新工科食品质量与安全专业创新人才培养模式的构建  

Construction of Diversified Innovation-based Talents Training Mode of New Engineering Course on the Major of Food Qudity and Safety

作　　者：司友琳[1] 李文戈[1] 杨俊松[1] 王媛媛[1] 黄爱兰 SI Youlin;LI Wenge;YANG Junsong;WANG Yuanyuan;HUANG Ailan(Bengbu Medical College,Bengbu,Anhui 233030,China)

机构地区：[1]蚌埠医学院,安徽蚌埠233030

出　　处：《农产品加工》2018年第12期104-106,共3页Farm Products Processing

基　　金：安徽省高等教育振兴计划专业结构优化调整与专业改造项目(2015ZYTZ032);安徽省高等学校重大教学改革项目(2017JYXM0248);安徽省高等学校新工科研究与实践重点项目(2017XGKXM35);蚌埠医学院教学研究项目(JYXM1509)

摘　　要：在新工科建设理念指导下,以食品质量与安全专业为例,从专业培养目标、办学优势、课程设置、多元化管理模式、师资队伍建设、实践教学基地建设等方面进行探索和实践,构建多学科知识交叉融合、多元化教育教学管理为一体的新工科创新人才培养模式。A talents training mode of new engineering course as one of the blending multidisciplinary knowledge and diversified education management was built,in which the specialized training goal,the running advantages,the curriculum,the diversified management model,the construction of teacher team,and the construction of practice teaching base were explored and practiced on the major of Food Quality and Safety under the guidance of the concept of new engineering course.

关 键 词：多元化 新工科 食品质量与安全 人才培养模式 

分 类 号：G642[文化科学—高等教育学]