高校食品专业应用创新型人才的校企联合培养模式研究  

The University Enterprise Joint Training Mode for the Application of Innovative Talents in Food Specialty

作　　者：郭红英[1] 史阳阳 刘志伟[1] 王锋[1] 张喻[1] 秦丹[1] GUO Hongying;SHI Yangyang;LIU Zhiwei;WANG Feng;ZHANG Yu;QIN Dan(College of Food Science and Technology,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《农产品加工》2021年第9期105-107,共3页Farm Products Processing

基　　金：湖南农业大学教学改革项目“高校食品专业应用创新型人才的校企联合培养模式探索与实践”(湘农教发[2019]68号);湖南省普通高等学校教学改革研究项目“产教融合背景下食品类专业人才‘导、训、创’三级进阶培养模式的研究与实践”(HNJG-2020-0314)。

摘　　要：为满足社会对食品专业性人才的大量需求,学校进行了食品专业应用创新型人才的校企联合培养模式探索与实践,从专业定向、招生与就业、培养计划等方面都提出了有效措施。在地方政府部门的支持和引导下,以高校、企业合作培养为前提,以科研课题为纽带,高校教学与企业生产紧密联系,实现学校育人、企业生产、人才培养的三方互赢,为经济及社会发展做出贡献。In order to meet the needs of the society for food professionals,the university has carried out the exploration and practice of the university enterprise joint training mode for the application of innovative talents in food specialty.Effective measures have been put forward from the aspects of professional orientation,enrollment and employment,training plan and so on.Under the support and guidance of local government departments,school-enterprise joint training is based on the premise of university enterprise cooperation,the implementation of“double tutor”system,the link of scientific research projects,and the close connection between university teaching and enterprise production.School-enterprise joint training can carry out talent transportation to the society,which makes contribution to economic and social development and realizes mutual benefit among the three parties-educating people,enterprise production and personnel training.

关 键 词：联合培养 创新型人才 食品工业 双导师 

分 类 号：G642[文化科学—高等教育学]