食品“新工科”应用型人才产教融合培养模式探讨  

Discussion on Industry-education Integration Training Mode of Food New Engineering Discipline Applied Talents

作　　者：孔欣欣[1] 郭楠楠[1] KONG Xinxin;GUO Nannan(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou,He'nan 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院

出　　处：《农产品加工》2020年第1期117-120,共4页Farm Products Processing

基　　金：中国轻工业联合会教育工作分会2018年度课题“‘新工科’背景下食品学科校企合作人才培养模式创新研究”（2018第019号）

摘　　要：分别就新形势下传统食品制造业及新兴食品衍生行业人才需求进行系统分析,并论证地方高校依托产教融合培养"新工科"应用型人才的科学性、明智性、便捷性。在总结我国食品专业产教融合培养模式典型实践成果的基础上,探讨该模式实践中应处理好的几个问题,为食品新工科应用型人才培养提供参考意见。The demand for talents in traditional food industry and emerging food derivative industry under the new situation were systematically analysed,and it was demonstrated that local colleges relying on Industry-Education integration to cultivate applied talents in new engineering subjects were scientific,wise and convenient.On the basis of summarizing the typical practice results of Industry-Education integration training mode for food specialty in China,several problems that should be handled well in the practice of Industry-Education integration training mode were discussed,and the references were provided for the training of food new engineering discipline practical talents.

关 键 词：新工科 食品应用型人才 人才需求分析 产教融合 培养模式 

分 类 号：G640[文化科学—高等教育学]