【摘要】 “健康中国”战略与新工科建设引领食品类专业教育变革，对培养具有创新实践能力的专业人才提出全新要求。实践教学作为工科人才培养的关键输出环节，其改革尤为迫切。本文通过分析地方高校食品类专业实践教学面临的现实挑战，构建以“NEW”模式为核心的创新实践教学体系，从实践教学体系、教学模式、产教融合、创新科研等多层面推进改革，旨在夯实大健康产业所需食品人才的内涵式培养路径。更多还原

【Abstract】 The “Healthy China” strategy and the development of new engineering disciplines are driving reforms in food-related professional education, raising entirely new requirements for cultivating professionals with innovative practical abilities. As a key output link in the training of engineering talent, practical teaching urgently needs reform. This paper analyzes the current challenges faced by practical teaching in food-related majors at local universities and constructs an innovative practical teaching system centered on the “NEW” model. The reform is advanced across multiple levels, including the practical teaching system, teaching methods, industry-education integration, and innovative research, aiming to solidify an intrinsic training path for food professionals required by holistic health industry.更多还原