新工科“虚实结合学践研创”实践教学体系的构建与成效  

Construction and Effectiveness of the Practical Teaching System of“Combination of Virtual and Reality Learning-Practice-Research-Innovation”in New Engineering

作　　者：周闯[1] 王健 李小红[1] 谢松志 肖龙泉[1] ZHOU Chuang;WANG Jian;LI Xiaohong;XIE Songzhi;XIAO Longquan(College of Food and Biological Engineering,Chengdu University,Chengdu,Sichuan 610106,China)

机构地区：[1]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》2023年第2期114-117,共4页Farm Products Processing

基　　金：四川省科技厅科研项目“利用现代生物技术改造传统豆腐乳酿造关键技术的研究”(2020YFG0379)。

摘　　要：针对食品科学与工程专业传统实践教学存在的主要问题,以学生工程能力培养为核心,根据产业需求制定人才培养方案,围绕“基础+应用+综合创新”三级能力培养构建实践教学新课程体系。通过以学生为中心的实践教学课程改革、多元化实践教学新平台搭建、跨专业多元实践活动新载体构建、工程背景教师团队建设、机制与保障等方面的探索,全面建设“虚实结合、学践研创”实践教学体系,在新工科建设中取得一定成效。In view of the main problems existing in the traditional practical teaching of food science and engineering majors,with students'engineering ability cultivating as the core,talent training programs are formulated according to the industrial needs,and a new practical teaching curriculum system was constructed around the three-level ability training of"basic+application+comprehensive innovation".Through the student-centered practical teaching curriculum reform,a diversified practical teaching new platform,cross-professional practice new carrier and engineering background teacher team construction,as well as mechanism and guarantee exploration,a new practical teaching system of"Combination of virtual and reality,learning-practice-research-innovation had been comprehensively built and achieved certain results in the construction of new engineering.

关 键 词：实践教学 工程能力 实习实训 

分 类 号：G642[文化科学—高等教育学]