新工科视域下“食品营养与安全”教学团队建设的探索  

Exploration on the Construction of Food Nutrition and Safety Teaching Team Based on Perspective of Emerging Engineering Education

作　　者：石嘉怿[1] 梁富强 汪芳 沈新春[1] SHI Jiayi;LIANG Fuqiang;WANG Fang;SHEN Xinchun

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210046

出　　处：《科教文汇》2021年第36期105-107,共3页Journal of Science and Education

基　　金：南京财经大学学位与研究生教育课题(Y20006);食品科学与工程国家一流专业建设点项目;粮食工程江苏省特色专业建设项目。

摘　　要：新工科建设是为了满足国家战略发展新需求而提出的当今工程教育的改革方向,同时我国食品产业正面临健康转型,急需符合产业发展的复合型人才作为支撑。而教学团队的建设正是当今高等教育改革的抓手和着力点,是回归以育人为本、以本科为本的主要路径。该文以南京财经大学"食品营养与安全"教学团队为例,围绕教学团队建设的必要性、教学团队建设中师资队伍的建设、课程体系建设、教学方法改革以及教学团队的制度建设等系列问题进行了阐述,以期为我国高等院校食品类专业中教学团队的建设提供借鉴。The construction of emerging engineering education is the reform orientation of engineering education proposed to meet the new demands for national strategic development.At the same time,the domestic food industry is facing a healthy transformation situation,and it urgently needs to be supported by compound talents in line with industrial development.The construction of the teaching team is the core of the current higher education reform,and it is also the main way to return to the starting point of cultivation-orientation and undergraduate-orientation in higher education.Taking the"food nutrition and safety"teaching team of Nanjing University of Finance&Economics as an example,this paper systematically elaborated a series of issues including the necessity of teaching team construction,the teaching staff in the construction of the teaching team,the construction of the curriculum system,the reform of teaching methods,and the system construction of the teaching team.Ultimately,the purpose is to provide reference for the construction of teaching teams in food majors in domestic colleges and universities.

关 键 词：新工科 教学团队 食品类专业 

分 类 号：G451.2[文化科学—教育学]