基于职业能力培养的食品质量与安全专业教学改革与实践  

Teaching Reform and Practice of Food Quality and Safety Major based on Vocational Ability Training

作　　者：章斌[1] 侯小桢[1] 王忠合[1] 黄乙生 高雪[1] 聂莹 ZHANG Bin;HOU Xiaozhen;WANG Zhonghe;HUANG Yisheng;GAO Xue;NIE Ying(School of Life Science and Food Engineering,Hanshan Normal University,Chaozhou 521041)

机构地区：[1]韩山师范学院生命科学与食品工程学院,潮州521041

出　　处：《食品工业》2024年第4期327-329,共3页The Food Industry

基　　金：2023年度广东省高等教育教学改革项目(项目名称:基于国家职业标准的食品质量与安全专业实践教学体系构建与实践);广东省高等教育学会实验室管理专业委员会2022年研究基金项目(项目编号:GDJ20220196);2022年度韩山师范学院教育教学改革项目(项目编号:E22098,粤韩师教[2022]143号);2022年度韩山师范学院教育教学改革项目(项目编号:E22101);2020年广东省高等教育教学改革项目(粤教高函[2020]20号)新工科背景下食品专业Capstone课程构建与实践。

摘　　要：通过对农产品食品检验员、营养配餐员等与食品类专业紧密相关的职业岗位特点与需求进行分析与调研,结合地方食品产业、企业的用人需求,从课程内容设置、基于职业能力培养的课程体系构建、职业能力阶梯式培养与多元评价等方面,对食品质量与安全专业实施的人才培养方案进行实践教学内容的调整与优化,探讨基于职业标准构建校企协同创新的实践教学模式,在提升学生就业能力、增强校企深度融合等方面取得一定成效,也为培养满足特定职业岗位标准要求的专业技能人才和高质量建设食品质量与安全专业提供借鉴。By analyzing and investigating the characteristics and demands of professional positions closely related to food majors such as agricultural food inspectors and nutrition caterers,and combining with the employment needs of local food industries and enterprises,the practical teaching content of the talent training program currently implemented by food quality and safety majors is adjusted and optimized from the aspects of curriculum content setting,curriculum system construction,stepped training and multiple evaluation of vocational ability.The construction of school-enterprise collaborative innovation practice teaching mode is discussed,based on vocational standards,which has achieved certain results in improving students’employability and enhancing the deep integration of schools and enterprises,and also provides references for training professional skills talents to meet the requirements of specific vocational post standards and constructing high-quality food quality and safety majors.

关 键 词：职业能力 食品质量与安全 教学改革 

分 类 号：G642.0[文化科学—高等教育学] TS201.6-4[文化科学—教育学]