新工科背景下学生工程实践和创新能力培养路径探索——以食品类专业为例  

Exploration on the Engineering Practice and Innovation Ability Cultivation Path of Students Under the Background of New Engineering——Taking the Food Major as an Example

作　　者：应浩 钱婉婷 王敬涵 杜密英[2] YING Hao;QIAN Wanting;WANG Jinghan;DU Miying(School of Hospitality Management,Guilin Tourism University,Guilin 541006;School of Food and Health,Guilin Tourism University,Guilin 541006)

机构地区：[1]桂林旅游学院酒店管理学院,桂林541006 [2]桂林旅游学院食品与健康学院,桂林541006

出　　处：《食品工业》2024年第3期235-239,共5页The Food Industry

基　　金：桂林旅游学院教学改革项目(2019XJJGA015,2023XJJG031);桂林旅游学院2023年度专创融合示范课程建设项目(2023ZCRH001);广西高等教育本科教学改革工程项目(2023JGA354)。

摘　　要：新工科教育要求高校培养创新精神和实践能力突出的高素质人才。文章以行业高校和新升本科院校为例,探讨了新工科背景下食品类专业学生工程实践和创新能力培养的路径,提出了通过加强课程思政建设、改善实践创新条件、优化实践教学体系、健全创新创业教育机制和创造条件帮助学生全面成长等方式,强化学生的工程实践和创新能力培养。此研究可为同类高校新工科专业人才培养提供参考和启发。Emerging engineering education requires colleges and universities to cultivate high-quality talents with outstanding innovative spirit and practical ability.Taking industry-based universities and newly-upgraded colleges as examples,this paper discusses the path of strengthening the cultivation of engineering practice and innovation ability of food majors' students under the background of new engineering.That is to strengthen the ideological and political construction of the curriculum,to improve the conditions for practical innovation,to optimize the practical teaching system,to improve the innovation and entrepreneurship education mechanism,and to create conditions to help students grow up in an all-round way and so on.This research can provide reference and inspiration for the talent training of new engineering majors in similar colleges and universities.

关 键 词：工程实践能力 创新能力 人才培养 食品类专业 新工科教育 

分 类 号：TS20-4[轻工技术与工程—食品科学] G642[轻工技术与工程—食品科学与工程]