高职食品类专业“三型”人才培养模式的研究与实践  

Research and Practice on the “Three Types” Talent Training Model of Food Major in Higher Vocational Education

作　　者：张恒[1] 罗小莉[1] 何靖柳[1] 韦婷[1] 刘翔[1] 彭裕红 ZHANG Heng;LUO Xiao-li;HE Jing-liu;WEI Ting;LIU Xiang;PENG Yu-hong(Department of Pharmacy and Laboratory Science,Ya′an Polytechnic College,Ya′an Sichuan 625000,China)

机构地区：[1]雅安职业技术学院药学与检验学院,四川雅安625000

出　　处：《食品与发酵科技》2021年第1期142-145,共4页Food and Fermentation Science & Technology

摘　　要：本文根据雅安职业技术学院食品类专业"三型"人才培养模式的研究与实践,讨论了为社会培养创新型、应用型、复合型的食品专业人才的模式,以双师型教师团队建设为基本保证,以科研协同双创教育育人为有效途径,以"三课堂"联动为重要手段,以产教融合为质量保障。The research and practice of the "three-type" talent training model of food majors in Ya’an Polytechnic College is discussed in this paper. According to this model,in order to cultivate high innovative,applied, and compound food professionals, we should take the double-qualified teacher team building as the basic guarantee firstly,and then take scientific research and double innovation education as the effective way,take the "three-classroom" linkage as the important means, and finally take the integration of industry and education as the quality guarantee.

关 键 词：食品专业 “三型”人才培养 双师型教师 科研育人 

分 类 号：G642[文化科学—高等教育学]