双创背景下食品类专业人才培养的研究
Research on the Cultivation of Food Professionals under the Background of Entrepreneurship and Innovation
牛春艳1
作者信息
- 1. 吉林农业科技学院食品工程学院,吉林 吉林 132101
- 折叠
摘要
为促进双创背景下高校食品类专业人才培养的可持续发展,基于双创教育理念围绕应用型食品类人才培养模式展开实践研究.这一培养模式不仅注重传授学生专业知识,更侧重提升学生竞争力,培养创新创业意识和能力,充分发挥专业教学价值,为学生未来的职业生涯发展奠定坚实基础.通过分析双创背景对食品类专业人才培养影响,识别存在的主要问题,并提出一系列双创教育实践对策,旨在提高食品类专业人才培养水平,强化学生创新创业能力,为同类型院校食品专业培养高素质双创人才提供参考.
Abstract
In order to promote the sustainable development of the training of food specialties in colleges and u-niversities under the background of dual-creation,a practical research has been carried out based on the concept of dual-creation education,which centers on the training mode of applied food specialties.This training mode not only focuses on teaching students' professional knowledge,but also focuses on improving students' competitive-ness,cultivating innovative and entrepreneurial awareness and ability,giving full play to the value of professional teaching,and laying a solid foundation for students' future career development.By analyzing the impact of dual-creation background on the cultivation of food professional talents,identifying the main problems,and proposing a series of dual-creation education practice countermeasures,we aim to improve the level of cultivation of food professional talents,strengthen students' innovation and entrepreneurship ability,and provide references for the cultivation of high-quality dual-creation talents for food majors of the same type of colleges and universities.
关键词
双创/食品类专业/人才培养/实践研究Key words
mass entrepreneurship and innovation/food majors/personnel training/practice research引用本文复制引用
基金项目
2023年吉林省高等教育学会一般课题(JGJX2023D593)
出版年
2024
NETL
NSTL
维普
万方数据