工程教育专业认证背景下食品类专业学生创新实践能力培养路径探索  

Exploring the Path of Training Students'Innovative Practice Ability on the Food Education Professional Certification Background

作　　者：王劲松[1] 张玉琴 易庆平[1] 陈清婵[1] 简清梅[1] WANG Jinsong;ZHANG Yuqin;YI Qingping;CHEN Qingchan;JIAN Qingmei(Bioengineering College,Jingchu University of Technology,Jingmen,Hubei 448000,China)

机构地区：[1]荆楚理工学院生物工程学院,湖北荆门448000

出　　处：《农产品加工》2020年第21期132-134,共3页Farm Products Processing

基　　金：荆楚理工学院校级教研项目“专业认证背景下食品类专业学生创新能力培养模式研究”(JX2019-010);湖北省教育科学规划2019年度一般课题“乡村振兴战略中地方高校农科人才培养模式研究”(2019GB083)。

摘　　要：工程教育专业认证是以培养与国际接轨的具有创新能力的工程师为目标而设计的合格性评价体系。新的专业认证标准对工程专业人才培养提出了新要求。通过介绍培养食品领域创新实践能力的必要性和紧迫性,分析食品专业学生创新教育现状,提出了3种途径培养学生创新能力:①创建科研项目、创新训练与毕业论文一体化模式;②建立基于校企科研合作平台的创新工程人才培养模式;③基于人才培养方案的学生工程实践创新能力培养模式,为食品科学与工程专业人才培养方案修订提供参考。The engineering education professional certification is qualification evaluation based on the training objectives and the graduation export requirements and cultivates innovative engineers with international standards.The new professional certification standards put forward new requirements for the training of engineering professionals.This paper introduced the necessity and urgency of cultivating innovative practice ability in the food field,analyzed the status of innovative education for food majors,and proposed three ways to cultivate students'innovative ability:①Creating an integrated model of scientific research projects,innovation training and graduation thesis;②Establishing an innovative engineering talent training model based on the school-enterprise scientific research cooperation platform;③Providing reference for the revision of the food science and technology professional training program based on the talent training program of student engineering practice innovation ability training model.

关 键 词：专业认证 食品专业 创新实践能力 人才培养 校企合作 

分 类 号：G640[文化科学—高等教育学]