产创融合背景下食品科学与工程专业“双创型”人才培养模式的探索与实践  

Exploration and Practice of Innovation and Entrepreneurship Talent Training Mode in Food Science and Engineering under the Background of Integration of Production and Innovation

作　　者：张玉斌[1] 张丽[1] 盛文军[1] 张珍[1] ZHANG Yu-bin;ZHANG Li;SHENG Wen-jun;ZHANG Zhen(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《兰州文理学院学报（自然科学版）》2021年第5期115-118,共4页Journal of Lanzhou University of Arts and Science(Natural Sciences)

基　　金：甘肃农业大学研究生重点课程建设项目(GSAU-2DKC-1705)。

摘　　要：为了解决企业一线招人难、学校毕业生就业难的双重矛盾等问题,培养出具有区域发展特色的创新型食品专业人才,加强校企合作、改革人才培养模式已成为主流趋势.以甘肃农业大学为例,对食品科学与工程专业“双创型”人才培养模式进行了探索与分析,阐述了食品科学与工程专业利用学科和专业优势,以西部地区食品企业的产业发展需求为导向,形成“双创型”人才培养模式和培养结构的基本思路、特色做法和培养成果.In order to solve the dual contradiction between the difficulty in recruiting front-line enterprises and in finding employment for school graduates,training innovative food professionals with regional development characteristics,strengthening school-enterprise cooperation and reforming talent training mode had become the mainstream trend.Taking Gansu Agricultural University as an example,the innovation and entrepreneurship talent training mode in Food Science and Engineering was explored and analyzed,using the disciplines and professional advantages,the basic ideas,characteristic practices and training results of innovation and entrepreneurship talent training mode guided by the industrial development needs of food enterprises in western China were elaborated.

关 键 词：产创融合 食品科学与工程 “双创型”人才培养 

分 类 号：G642.0[文化科学—高等教育学]