【摘要】 针对大类招生背景下食品科学与工程类专业实践教学中存在问题,剖析其成因,并结合专业特点,提出提升食品科学与工程类专业实践教学的指导思想,探索“一条主线、两个结合、三个层次、四个平台”的模式,即围绕“以学生为中心”这一主线,将理论课程和实践课程的“系统性与独立性相结合,专业性与开放性相结合”,旨在实现“知识-技能-素质”3个递进层次能力协同高效发展,充分发挥“董事会、企业、产业联盟和国家及地方实验室(中心)”4个平台在人才培养中的关键作用。这一实践模式探索契合“新工科”建设背景,有助于提升学生创新实践能力和科学素质,对高等院校实践教学改革具有重要意义。更多还原

【Abstract】 At the background of major categories of enrollment, aim at the problems existing in the practice teaching of Food Science and Engineering and analyze its causes. Taking into account the professional characteristics, the guiding ideology of improving the practice teaching of Food Science and Engineering is proposed. That is, center on the main line of “student-centered”, combine “systematicness and independence, professionalism and openness” of the theoretical and practical courses,aim at realizing the synergistic and efficient development of three progressive levels of “knowledge-skill-quality”, and give full play to the key role of the four platforms of “board of directors, enterprises, industrial alliances and national and local laboratories(centers)” in practice teaching. The model is in line with the background of “New Engineering and Technical Disciplines” construction, which not only helps improve students’ innovative practical ability and scientific quality, but also is of great significance for the reform of the practical teaching of colleges and universities.更多还原