面向未来的食品工程师：新工科驱动下科产教融合育人模式构建

Future-Oriented Food Engineer: Construction of an Integrated Education Model of Science, Industry, and Education Driven by New Engineering Disciplines

摘要: 论文从新工科对食品专业学生的素质要求和科产教融合的教学改革路径两个方面，对新工科背景下食品专业的科产教融合育人模式进行了有益探讨。新工科要求食品专业学生需具备扎实的“工科+”跨学科知识基础，卓越的工程实践与创新能力，敏锐的产业洞察力与社会责任意识，前沿的科研素养与技术迁移能力以及出色的团队协作与终身学习能力。新工科对学生素质的要求倒逼高校育人模式亟需进行与之相应的深度改革：重构模块化课程体系，开发项目式课程，实践平台升级，实现校企人才的双向流动，引入多元综合评价并鼓励学生多场景全面发展。研究根据我国经济发展新形势，对高校学生的素质要求及对应的育人模式改革进行了深入思考，以期对高校食品专业的人才培养模式改革提供一些有价值的借鉴。

Abstract: This paper conducts a valuable exploration of the integrated industry-education-research talent cultivation model in the context of the New Engineering Initiative, focusing on two aspects: the quality requirements for food engineering students under the New Engineering Initiative and the teaching reform path of industry-education-research integration. The New Engineering Initiative demands that food science students possess a solid interdisciplinary knowledge foundation of “Engineering+”, sharp industry insight and social responsibility awareness, excellent engineering practice and innovation capabilities, cutting-edge scientific research literacy and technology transfer abilities, and outstanding team collaboration and lifelong learning abilities. The requirements for student competencies in the New Engineering Discipline have compelled universities to urgently undertake corresponding in-depth reforms in the educational models: reconstructing modularized curriculum systems, developing project-based courses, upgrading practice platforms, achieving bidirectional flow of talents between schools and enterprises, introducing diversified comprehensive evaluations to encourage comprehensive development in multiple scenarios. Based on the new situation of China’s economic development, this study has conducted in-depth reflection on the quality requirements for college students and the corresponding reform of education models, with the aim of providing some valuable references for the reform of talent cultivation models in food-related majors in colleges and universities.