地方高校食品专业双创能力人才培养模式研究与探索  

Research and Exploration on Training Mode of Double Innovation Ability Talents for Food Major in Local Universities

作　　者：陈雪 刘鹏 于潇淳[1] 王善红 崔艳艳 夏光辉[1] 李明[1] CHEN Xue;LIU Peng;YU Xiaochun;WANG Shanhong;CUI Yanyan;XIA Guanghui;LI Ming(Tonghua Normal University,Tonghua 134000,China)

机构地区：[1]通化师范学院,吉林通化134000

出　　处：《现代食品》2024年第16期86-88,共3页Modern Food

基　　金：吉林省教育科学“十四五”规划2023年度一般课题《“新工科”背景下地方高校食品专业强化双创能力培养路径研究》(GH23552)。

摘　　要：本研究以新工科建设为背景,以地方院校办学定位与创新创业型人才培养为教育目标,强化深度融合“双创”教育模式,构建食品专业“精准培养机制”。从教学改革等诸多方面进行探索创新,培育出适应现代社会发展需求的创新创业型人才。以此适应学校转型发展,探索“新工科”背景下应用型地方院校食品专业创新创业型人才培养模式,实现学生综合素质的提升。With the background of the construction of new engineering disciplines,this study takes the positioning of local colleges and universities and the cultivation of innovative and entrepreneurial talents as the educational goal,strengthens the deep integration of the“dual-creation”educational model,and builds the“precise cultivation mechanism”for the food specialty.Explore and innovate in many aspects such as teaching reform,and cultivate innovative and entrepreneurial talents to meet the development needs of modern society.In order to adapt to the transformation and development of the school,explore the innovative and entrepreneurial talent cultivation mode of food specialty in applied local colleges and universities under the background of“new engineering”,and realize the improvement of students'comprehensive quality.

关 键 词：新工科 食品专业 创新创业教育 

分 类 号：G622.0[文化科学—教育学]