食品专业应用型创新人才培养的实践教学改革与探索  

Reform and Exploration of Practice Teaching in Cultivating Applied Innovative Talents in Food Specialty

作　　者：白婷[1] 张佳敏[1] 侯薄 王卫[1] 张崟[2] 刘达玉[2] BAI Ting;ZHANG Jiamin;HOU Bo;WANG Wei;ZHANG Yin;LIU Dayu(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu,Sichuan 610106,China;School of Food and Biological Engineering,Chengdu University,Chengdu,Sichuan 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106 [2]成都大学食品与生物工程学院,四川成都610106

出　　处：《农产品加工》2021年第15期104-107,共4页Farm Products Processing

基　　金：成都大学校级一流课程建设项目“线上线下混合式一流课程——畜产品加工学”(2020年);成都市畜产品食品安全科普基地(2019-HM03-00073-SN);四川省一流课程建设项目“线上线下混合式一流课程——畜产品加工学”(2021年)。

摘　　要：针对高校食品专业实践教学存在的不足,总结以应用型创新人才为培养目标的教改实践经验:一是通过必修实验-选修实验-开放(探索)实验构建三级实验教学模式;二是建设以独立实验课、综合实验课、课内实验及校外生产实践作为课程体系的“多中心、一体化”实践课程新体系;三是以行业发展为导向,以科研为引领,在实验教学中引入前沿科研技术和成果、与企业急需的关键技术相关的实验项目及工程技术,改进实验教学内容;四是根据三级实验教学模式构建实验项目,以产学研为合作导向,建立校政企联合培养体,深层次开展工程人才培养合作,实现校内、校外资源共享。In view of shortages in the practical teaching of food specialty,summarizing practical experience of teaching reform with applied innovative talents cultivation:One is to construct a three-level experimental teaching model through compulsory-optional-open(exploratory)experiments;Tow,a new“multi-center,integrated”practical curriculum system with independent,comprehensive,in-class experiments and off-campus production practices;Third,guided by industry development and led by scientific research,research achievements are introduced into teaching,projects and related engineering technologies integrated with local economy to improve teaching content;Fourth,constructing experimental projects based on the three-level teaching model,establishing a school-government-enterprise joint training body through cooperating with industry,academia and research,and carry out deep-level talents cultivation cooperation to realize resource sharing within and outside school.

关 键 词：食品专业 应用型 创新人才 实践教学 改革探索 

分 类 号：G640[文化科学—高等教育学]