新工科背景下传统工科专业人才培养质量提升路径探索——以粮食工程专业为例  

Exploration on the Path to Improve the Quality of Talents Training for Traditional Engineering Majors under the Background of New Engineering——A Case Study of Grain Engineering Majors

作　　者：王展 贾喜午 李芳 金伟平 丛艳霞 沈汪洋 WANG Zhan;JIA Xiwu;LI Fang;JIN Weiping;CONG Yanxia;SHEN Wangyang(College of Food Science and Engineering,Wuhan Polytechnic University,Wuahn 430023)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《食品工业》2024年第5期158-160,共3页The Food Industry

基　　金：湖北本科高校省级教学改革研究项目(2023369)。

摘　　要：基于新工科背景下,传统工科的教学内容和模式难以满足新形势下产业界对人才需求的问题,借鉴工程教育模式,秉承“学生中心、产出导向、持续改进”的先进理念,以提升学生学习质量以及解决复杂工程问题能力为准则,打造“线上线下混合参与式教学+校企联合工程实践教学+虚拟仿真实验教学”三位一体的“校内+校外”平台联动的教学培养体系,创建“校内实操+应用实践+研究实践”相互融合的“校内+校外”联动三级递进式工程实践能力培养架构,探索传统工科人才培养质量的提升途径,全面提升人才培养质量,满足新工科背景下工程技术人才的需要。Under the background of new engineering, the teaching content and mode of traditional engineering are unable to meet the industry's demand for talents under the new situation. Referring to the engineering education mode, adhering to the advanced concept of “student-centered, outcome-oriented, continuous improvement”, taking improving students' learning quality and solving complex engineering problems as the criterion, create a trinity of “on-campus+off-campus” platform linkage teaching and training system of “online and offline mixed participatory teaching+school-enterprise joint engineering practice teaching+virtual simulation experiment teaching”, and create a “on-campus+off-campus”linkage three-level progressive engineering practice ability training framework integrating “on-campus practice+application practice+research practice”. It explores the way to improve the quality of traditional engineering talents training, improves the quality of talent training in an all-round way, and meets the needs of engineering talents under the new engineering background.

关 键 词：新工科 传统工科 人才培养 质量提升 

分 类 号：TS210-4[轻工技术与工程—粮食、油脂及植物蛋白工程] G642[轻工技术与工程—食品科学与工程]