大健康背景下食品科学与工程教学体系的优化与建设  

Optimization and Construction of Food Science and Engineering Teaching System under the Background of Big Health

作　　者：于纯淼[1] 连莲[1] 王博[1] 李萌 国立东[1] YU Chunmiao;LIAN Lian;WANG Bo;LI Meng;GUO Lidong(College of Pharmacy,Heilongjiang University of Chinese Medicine,Harbin 150040)

机构地区：[1]黑龙江中医药大学药学院,哈尔滨150040

出　　处：《食品工业》2024年第11期204-208,共5页The Food Industry

基　　金：黑龙江省高等教育教学改革研究项目(编号:SJGY20210821)。

摘　　要：大健康背景下,中医药院校食品科学与工程专业面临人才培养与行业需求不匹配的问题。产教融合教学体系的优化与建设成为提升专业教育质量和学生就业竞争力的关键。以黑龙江中医药大学食品科学与工程专业为例,分析学科建设及教学体系优化进程中存在问题,提出从人才培养目标、教学内容、教学方法、实践教学、实习实训平台建设、教师队伍建设等方面优化大健康背景下产教融合教学体系,采用“产教融合、校企合作”模式,旨在培养适应大健康背景下食品工业转型升级需求的高素质应用型人才。In the context of the big health,the food science and engineering majors in traditional Chinese medicine colleges are facing the problem of talent cultivation not matching industry demand.The optimization and construction of the integrated teaching system of industry and education become the key to improving the quality of professional education and students’employment competitiveness.Taking the Food Science and Engineering major at Heilongjiang University of Traditional Chinese Medicine as an example,analyze the problems in the current discipline construction and teaching system optimization process.It proposes to optimize the industry education integration teaching system under the background of big health from the aspects of talent training objectives,teaching content,teaching methods,practical teaching,internship and training platform construction,and teacher team construction.Using the integration of industry and education,and school enterprise cooperation,aim to cultivate high-quality applied talents who can adapt to the transformation and upgrading needs of the food industry in the context of overall health.

关 键 词：大健康 食品科学与工程 产教融合 教学体系 

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]