摘要
随着全球科技创新的空前发展和“实施健康中国战略”的提出,我国新时代食品产业结构的升级与转型势在必行。因此,聚焦社会发展态势、完善课程设置、培养新型食品人才,是符合社会变革的应时之举。文章选取国内外多所开设食品科学与工程专业的高校作为研究对象,从培养计划、课程结构、课程内容等方面对国内外高校食品科学与工程专业的本科课程设置进行详细的比较分析,提出构建“嵌入社会”的培养模式,综合多元、教学实践相融合的课程体系,以期为我国高校食品科学与工程专业课程建设提供借鉴。
With the unprecedented development of global scientific and technological innovation and the proposal of healthy China strategy,the upgrading and transformation of China’s food industry structure in the new era is imperative.Therefore,focusing on the trend of social development and improving the curriculum and cultivating new food talents are timely actions in line with social changes.Selecting many colleges and universities offering food science and engineering majors at home and abroad as the research object,make a detailed comparative analysis of the undergraduate curriculum of food science and engineering majors at home and abroad from three aspects of training objectives,course content and course structure,and put forward some thoughts on the reform of the undergraduate curriculum of food science and engineering in domestic colleges and universities.
作者
王斐
曾雪君
李延康
何亮亮
袁亚宏
岳田利
WANG Fei;ZENG Xuejun;LI Yankang;HE Liangliang;YUAN Yahong;YUE Tianli(School of Food Science and Engineering,Northwestern University,Xi’an 721000)
出处
《食品工业》
CAS
2024年第2期239-243,共5页
The Food Industry
基金
陕西省学位与研究生教育研究项目(高质量“食品工程领域”专业硕士研究生校-企联合培养途径研究SXGERC2023065)。
关键词
食品科学与工程
本科教育
课程体系
实践教学
food science and engineering
undergraduate education
curriculum
practical teaching
