区域特色高等农林院校食品专业应用型人才培育模式研究——以内蒙古农业大学食品科学与工程学院为例

Research on the Training Mode of Applied Talents in Food Major of Regional Characteristic Higher Agricultural and Forestry Universities—A Case Study of College of Food Science and Engineering, Inner Mongolia Agricultural University

摘要: 随着社会经济的不断发展，食品产业也进入了快速发展阶段，对于食品专业人才的培养也提出了新的要求。内蒙古农业大学作为我国北部边疆唯一一所独立设置的农林本科院校，充分利用区域特色和地域优势，于1988年成立食品科学与工程学院。学院在分析国内外高等院校食品专业的专业现状、存在问题、改革方法及育人模式的基础上，通过开展导师制、鼓励学科交叉、加强校企联合、建立“产学研”深度融合体系、培养“互联网+”等创新人才的方式来加强食品专业学生的实践能力。同时根据学校区位特点和农业学科优势来优化课程结构和培养计划。通过构建开放性实验体系和实践平台，以提高学生的实践能力、科研能力和创新能力。与此同时，建立健全校企合作的人才培养模式，通过“访企拓岗”和职业能力培训，积极为市场和企事业单位培育所需要的人才。通过以上措施，建立了区域特色性农林院校食品专业应用型人才培养模式，学生的学习能力，动手实践能力和创新创业能力均有明显提升。

Abstract: With the continuous development of social economy, the food industry has entered a stage of rapid growth, putting forward new requirements for the training of food professionals. As the only independent undergraduate agricultural and forestry university in the northern border of China, Inner Mongolia Agricultural University has fully utilized its regional characteristics and geographical advantages to establish the College of Food Science and Engineering in 1988. Based on the analysis of the current situation, existing problems, reform methods and talent training modes of food majors in colleges and universities at home and abroad, the college has strengthened the practical ability of food major students by implementing the tutorial system, encouraging interdisciplinary integration, enhancing university-enterprise cooperation, establishing a deep integration system of “production, teaching and research”, and cultivating innovative talents such as those proficient in the “Internet+” model. Meanwhile, it has optimized the curriculum structure and training plan in accordance with the university’s regional characteristics and agricultural discipline advantages. By constructing an open experimental system and practical platforms, the college has improved students’ practical ability, scientific research ability and innovative ability. In the meantime, it has established and improved the university-enterprise cooperative talent training mode, and actively cultivated talents needed by the market, enterprises and public institutions through “visiting enterprises to expand posts” and vocational competence training. Through the above measures, a training mode of applied talents in food major suitable for regional characteristic agricultural and forestry universities has been established, and students’ learning ability, practical operation ability, innovation and entrepreneurship ability have been significantly improved.