摘要
食品专业人才是推动我国食品工业发展的核心动力,也是实现“健康中国”强国战略的重要支撑。但目前对食品人才的培养普遍存在教师(尤其青年教师)工程能力弱、对学生工程实践训练不足、创新培养模式单一及评价改进机制不完善等问题。针对这些问题,该文提出从培养方案优化、培养模式创新、师资队伍建设和评价机制改革入手,构建“健康中国”战略背景下食品学科创新实践人才的培养体系,助力健康中国建设。
Food professionals are the main driving force to promote the development of China's food industry,and also an important support to realize the healthy China strategy.However,there are still some deficiencies in the cultivation of food professionals,such as the weak engineering ability of teachers(especially young teachers),insufficient engineering practice training for students,a single cultivation mode for innovative ability and an imperfect evaluation mechanism.Based on these problems,this paper suggests to establish an innovation and practice system for food talent cultivation through innovative training mode,construction teacher team,and reform evaluation mechanism,so as to help the construction of a healthy China.
出处
《高教学刊》
2022年第35期33-36,共4页
Journal of Higher Education
基金
教育部新农科研究与改革实践项目“对接农业创新发展的食品专业人才培养模式创新实践”(2020014)
2022年上海理工大学食品化学本科思政示范课程(市级示范课程培育项目)“食品化学课程思政示范课程建设”(无编号)。
关键词
健康中国战略
食品专业人才
创新实践
培养体系
师资队伍建设
healthy China strategy
food professionals
innovation and practice
cultivation system
construction of teaching staff
