新工科建设背景下高校食品工程类专业实践性实验体系的构建  

Construction of Practical Experimental System of Food Engineering Specialty in Colleges Under the Background of New Engineering Construction

作　　者：金晓弟[1] 范三红[1] JIN Xiaodi;FAN Sanhong(School of Life Science,Shanxi University,Taiyuan,Shanxi 030006,China)

机构地区：[1]山西大学生命科学学院

出　　处：《农产品加工》2019年第18期99-101,105,共4页Farm Products Processing

基　　金：山西省高等学校教学改革项目“食品科学与工程专业实训教学体系的构建”(J2016003)

摘　　要：2017年2月20日教育部发布的《高等教育司关于开展“新工科”研究与实践的通知》,既是对2016年6月我国工程教育专业认证体系实现国际实质等效做出的有效回应,也为高校深化工程教育改革提出了新的要求。与传统工科相比,“新工科”更加强调学科的实用性、交叉性与综合性,不同学科知识的继承与创新、交叉与融合、协调与共享。以山西大学食品科学与工程专业为例,探索在新工科建设理念和山西区域发展背景下实践性实验体系的构建与实践。On February 20th,2017,the Ministry of Education issued the Notice of the Higher Education Department on the Implementation of the Research and Practice of“New Engineering”,which is an effective response to the international substantive equivalence of China's engineering education professional certification system in June 2016. It also puts forward new requirements for the deepening of engineering education reform in colleges and universities. Compared with traditional engineering,“New Engineering”emphasizes the practicality,interaction and comprehensiveness of disciplines,inheritance and innovation,overlap and integration,coordination and sharing of knowledge in different disciplines. This paper toook the major of Food Engineering in Shanxi University as a study case to explore the construction and practice of the practical experimental system under the background of new engineering construction and Shanxi regional development.

关 键 词：新工科 食品工程 实践性实验体系 山西 构建 

分 类 号：G642[文化科学—高等教育学]