费 鹏，罗 磊，程伟伟，马丽苹，焦昆鹏，易军鹏，康怀彬^*

（河南科技大学食品与生物工程学院，河南洛阳 471023）

摘要：随着“新工科”理念的推出，越来越多的工科院校对校企协同育人模式进行创新和改革。本文以校企协同育人管理和运行机制的改革为例，综合食品类相关专业的特点，从工科偏弱、校企脱节、教学资源不足和考核评价体系等方面进行改革，以培养高素质全面发展的食品类专业人才。

关键词：新工科；协同育人；机制改革

中图分类号：G642   文献标识码：A   文章编号：1674-506X（2021）05-0137-0005

Reform of the Collaborative Education Management and Operation Mechanism of School-Enterprise Incubator of Food Major under the New Engineering Concept

FEI Peng, LUO Lei, CHENG Wei-wei, MA Li-ping, JIAO Kun-peng, YI Jun-peng, KANG Huai-bin^*

（College of Food and Bioengineering, Henan University of Science and Technology, Luoyang Henan 471023, China）

Abstract：With the introduction of the concept of “new engineering”, more and more engineering colleges have innovated and reformed the school-enterprise collaborative education model. In this study, the reform of school-enterprise cooperative education management and operation mechanism was used as an example and the characteristics of food-related majors was integrated. The reforms are carried out from the aspects of weak engineering, school-enterprise disconnection, insufficient teaching resources and evaluation system of assessment, to cultivate high-quality and comprehensively developed food professionals.

Keywords：new engineering; collaborative education; mechanism reform

doi：10.3969/j.issn.1674-506X.2021.05-023

收稿日期：2020-12-19

基金项目：国家级新工科研究与实践项目（E-SPNL20202319）；河南省新工科研究与实践项目（2020JGLX021）；河南省高等教育教学改革研究与实践项目（2019SJGLX076）；河南科技大学教学改革研究与实践重大项目（2019ZD-006）；河南科技大学教育教学改革研究与实践一般项目（2019YB-041）；河南省高等教育教学改革研究与实践项目（2019SJGLX578）。

作者简介：费鹏（1986－），女，博士，讲师。研究方向：天然产物抑菌、乳制品方面。

*通信作者

引文格式：费鹏,罗磊,程伟伟,等.新工科理念下食品类专业校企所孵协同育人管理和运行机制的改革[J].食品与发酵科技,2021,57(5):137-141.