新工科背景下食品企业专业人才需求状况调查与分析  

Investigation and Analysis on Demand for Professionals in Food Enterprises under Background of New Engineering

作　　者：梁鹏[1] 曾巧玲 杨心怡 张华丹 LIANG Peng;ZENG Qiaoling;YANG Xinyi;ZHANG Huadan(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：《农业工程》2023年第2期117-122,共6页AGRICULTURAL ENGINEERING

基　　金：福建省本科高校教育教学改革研究项目(FBJG20200257);教育部产学合作协同育人项目(202102201021、202101336001);福建省教育科学“十三五”规划项目(FJJKCG20-007)。

摘　　要：为更好地培养出符合食品企业需要的专业人才,以食品企业需求为导向,采取问卷调查的方式,以问卷调查结果为食品专业人才培养模式教学改革提供方向与依据。调查结果表明,由于食品专业人才缺乏抗压性及人才断层的原因,现代食品企业存在较大的专业技术人才缺口,而企业对食品专业毕业生的需求期望仍然高于食品毕业生现有技能,如职业素养、动手操作能力、专业综合素质(心理素质、抗压能力、专业技能)皆是当前食品专业人才的薄弱环节;高校依据当前培养方案所培养的食品专业人才仍不能满足食品企业对人才的要求。To better train food professionals who meet needs of food enterprises,guided by needs of food enterprises for food professionals,way of questionnaire survey was adopted to provide direction and basis for teaching reform of food professional training mode.Results showed that due to lack of pressure resistance and talent fault of food professionals,there was a large gap of professional and technical talents in modern food enterprises,and demand expectation of enterprises for food graduates was still higher than existing skills of food graduates,such as professional quality,hands-on operation ability and professional comprehensive quality(psychological quality,pressure resistance ability and professional skills)were weak links of current food professionals.The food professionals trained by colleges and universities,according to current training scheme,could not meet requirements of food enterprises.

关 键 词：食品企业 专业人才 新工科视域 人才需求 

分 类 号：G642.0[文化科学—高等教育学]