食品类专业应用型人才教学质量评价体系的构建  

Construction of Teaching Quality Evaluation System for Applied Talents in Food Science and Engineering

作　　者：陈守江 王蓉蓉 张伟 阮鸣 CHEN Shou-jiang;WANG Rong-rong;ZHANG Wei;RUAN Ming(School of Food Science,Nanjing Xiaozhuang University,Nanjing,Jiangsu 211171,China)

机构地区：[1]南京晓庄学院食品科学学院,江苏南京211171

出　　处：《教育教学论坛》2024年第44期59-62,共4页Education And Teaching Forum

基　　金：2021年度江苏省高等教育学会评估委员会课题“一流课程建设背景下食品科学与工程专业课程教学质量评价体系的构建研究”(2021-C94)。

摘　　要：针对当前社会对高素质应用型食品类专业人才的特殊要求,遵循“知识、能力、素质”三者统一的原则,对食品类专业产教融合的教学质量评价体系进行构建,通过教学质量评价获得客观全面的信息反馈,促进教师及时调整人才培养方案和课程体系,改革教学方法,突出实践创新能力培养,从而有效促进食品类专业教学质量和人才培养质量的提升,培养出适合当前市场发展需求的高素质、高技能应用型人才,同时有利于推动专业综合改革,促进专业内涵建设。In view of the current society’s special requirements for high-quality applied food professionals,the teaching quality evaluation system of food speciality is constructed following the principle of“knowledge,ability and quality”,and objective and comprehensive information is obtained through teaching quality evaluation,which encourages teachers to adjust the talent training program and curriculum system,reform teaching methods,and emphasize the cultivation of practical and innovative ability,so as to effectively promote the improvement of the teaching quality and talent training quality of food major,cultivate high-quality and high-skill applied talents suitable for the current market development needs,and promote the comprehensive reform of specialties and the construction of their connotation.

关 键 词：食品类专业 教学质量评价体系 产教融合 应用型人才 

分 类 号：G642.0[文化科学—高等教育学]