新质生产力视域下高职院校食品类专业人才培养路径研究  

Research on the Talent Cultivation Path of Food Majors in Higher Vocational Colleges from the Perspective of New Quality Productive Forces

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作  者:陈志杰[1] 翟玮玮[1] 刘杰[1] CHEN Zhijie;ZHAI Weiwei;LIU Jie(College of Food Science and Technology,Jiangsu Food and Pharmaceutical Science College,Huai’an 223005)

机构地区:[1]江苏食品药品职业技术学院食品学院,淮安223005

出  处:《食品工业》2025年第3期228-231,共4页The Food Industry

基  金:2024年江苏高校哲学社会科学研究项目“新质生产力视域下高职院校食品类专业人才培养路径研究”(2024SJYB1425)。

摘  要:新质生产力作为一种先进生产力质态,在加速食品产业转型升级和推动食品产业高质量发展方面发挥重要作用,同时也对高职院校食品类专业人才培养提出了更高要求。文章从职业教育体系、人才培养规格、教育教学改革等维度阐述了新质生产力赋能食品职业教育的内在逻辑,对当前高职院校食品类专业人才培养存在的问题进行了分析,从调整优化专业组成、前瞻制定培养方案、校企开发教学资源、持续优化师资结构、全面实施智慧教学等五个方面对人才培养实施路径进行了探讨,旨在为高职院校食品类专业人才培养提供借鉴与启示。New quality productive forces,as an advanced form of productivity,play an important role in accelerating the transformation and upgrading of the food industry and promoting high-quality development of the food industry.At the same time,new quality productive forces also put forward higher requirements for the talent cultivation of food majors in higher vocational colleges.This article elaborates on the internal logic of empowering food vocational education with new quality productive forces from the dimensions of vocational education system,talent cultivation standard,and education and teaching reform.The article analyzes the problems in the current talent cultivation,and explores the implementation path of talent cultivation from five aspects:adjusting and optimizing the composition of majors,forward-looking development of training plans,college-enterprise development of teaching resources,continuous optimization of teacher structure,and comprehensive implementation of intelligent teaching.The aim is to provide reference and inspiration for the talent cultivation of food majors in higher vocational colleges.

关 键 词:新质生产力 高职院校 食品类专业 人才培养 

分 类 号:G712[文化科学—职业技术教育学]

 

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