新工科专业教育与创新创业教育有机融合的探索——以食品类专业为例  

Exploration of the Organic Integration of Emerging Engineering Education Major Education and Innovation and Entrepreneurship Education:Taking Food Specialty as an Example

作　　者：肖贵平[1] 肖雨薇 曾绍校[1] XIAO Gui-ping;XIAO YU-wei;ZENG Shao-xiao(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《教育教学论坛》2022年第28期127-130,共4页Education And Teaching Forum

基　　金：2019年度福建省教育厅本科高校教育教学改革研究项目“‘新工科’建设背景下食科大学生‘五融合’创新创业教育探索与实践”(FBJG20190331)。

摘　　要：培养创新创业型人才是当前高等教育的一个热点议题。以食品类专业为例,分析了新工科建设对高校专业教育的影响、专业教育与创新创业教育有机融合的意义,重点从更新教育理念、修订培养方案、创新课程体系、改进教学方式、加强师资建设、创建实践综合平台等方面着手,充分利用校内外教育教学资源,积极探索加强专业教育与创新创业教育有机融合的培养路径,以促进工科专业教育教学改革和提高人才培养质量。Cultivating innovative and entrepreneurial talents is a hot topic in the current higher education.Taking food major as an example,this paper analyzes the impact of the construction of Emerging Engineering Education courses on professional education in colleges and universities,and the significance of the organic integration of professional education and innovation and entrepreneurship education.The focus is to update the educational concept,revise the training plan,innovate the curriculum system,improve the teaching methods,strengthen the construction of teachers,create a comprehensive platform for practice,make full use of the educational and teaching resources inside and outside the school,and actively explore the training path of strengthening the organic integration of professional education and innovation and entrepreneurship education,so as to promote the teaching reform of engineering professional education and improve the quality of talent training.

关 键 词：新工科 专业教育 创新创业教育 食品类 

分 类 号：G642.0[文化科学—高等教育学]