食品科学与工程学科建设与人才培养交融互促机制研究与实践  

Research and practice on the mechanism of integration and mutual promotion of food science and engineering discipline construction and talent cultivation

作　　者：裴斐 方勇 丁超 沈飞 石嘉怿 李彭 Pei Fei;Fang Yong;Ding Chao;Shen Fei;Shi Jiayi;Li Peng(College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing University of Finance and Economics,Nanjing,Jiangsu 210023)

机构地区：[1]南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心,江苏南京210023

出　　处：《粮食科技与经济》2024年第5期55-57,69,共4页Food Science And Technology And Economy

基　　金：江苏省学位与研究生教育教学改革重大课题(JGKT23_A008);南京财经大学校级教改课题(JG22766)。

摘　　要：发扬食品学科特色,完善学科体系和育人体系,不断提升学科建设和人才培养整体水平,是学校优势学科发展中面临的一个重要课题。文章针对目前新工科背景下食品科学与工程学科存在的传统问题,以南京财经大学为例,介绍了“产业牵引、前沿交叉、校企协同”特色的食品科学与工程学科建设与人才培养交融互促机制研究与实践,以期为食品科学与工程专业相关院校专业实践教学体系的发展提供参考借鉴。Promoting the food discipline characteristics,perfecting the education system,continuously improving the overall level of discipline construction and talent cultivation is an important issue in the development of specialized disciplines in the university.In this paper,it introduce the measures and practices on the mechanism of integration and mutual promotion of food science and engineering discipline construction and talent cultivation featuring"industry-driven,frontier-crossing,university-enterprise synergy"taking Nanjing University of Finance and Economics as an example.The purpose is to provide a reference for the development of professional practice teaching systems of food science and engineering-related institutions.

关 键 词：学科建设 人才培养 食品科学与工程 交融互促 

分 类 号：G642.0[文化科学—高等教育学]