Construction and Practice of Off-Campus Practice Bases for Food Majors in the Context of Innovation and Entrepreneurship

Xiao-Jun Hu; Biaoshi Wang; Chunlan Li; Wei Zhou; Heng Li

doi:doi:10.11648/j.tecs.20240904.13

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Construction and Practice of Off-Campus Practice Bases for Food Majors in the Context of Innovation and Entrepreneurship

Xiao-Jun Hu

, Biaoshi Wang, Chunlan Li, Wei Zhou, Heng Li^*

Published in Teacher Education and Curriculum Studies (Volume 9, Issue 4)

Received: 15 October 2024 Accepted: 1 November 2024 Published: 22 November 2024

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Abstract

In the context of the vigorous development of innovation and entrepreneurship, the construction of off-campus practice bases for food majors in colleges and universities is of great significance. This paper takes the Institute of Agricultural Products Processing of the Chinese Academy of Tropical Agricultural Sciences as a typical case to deeply analyze the existing problems in the construction of this practice base, including imperfect management mechanisms, insufficient integration of practice content and majors, and the need to strengthen the construction of teaching staff. Then put forward innovative ideas and strategies, covering aspects such as resource integration and optimization, teaching staff construction, curriculum and project innovation, cooperation mechanism innovation, and management and guarantee innovation. Elaborated on practical exploration and reform measures, such as building a collaborative education platform, building a high-level teaching staff team, establishing a characteristic practical curriculum system, comprehensively improving students' practical and innovative abilities, and strengthening the cooperation mechanism of industry, academia, research and learning between schools and institutes. Finally, it emphasizes that off-campus practice bases for food majors are of crucial significance for cultivating students' practical abilities, etc., and looks forward to the future development direction, including further strengthening the connection between practice bases and college professional courses, establishing a more scientific and reasonable evaluation system, and integrating new technology training and other contents. As a typical case, the Institute of Agricultural Products Processing of the Chinese Academy of Tropical Agricultural Sciences, provided experience and models for the development of off-campus practice bases for food majors.

Published in	Teacher Education and Curriculum Studies (Volume 9, Issue 4)
DOI	10.11648/j.tecs.20240904.13
Page(s)	126-130
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Innovation and Entrepreneurship, Food MAJOR, Off-Campus Practice Base for College Students

References

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[4]	Van Berkum Melanie, Diederen Julia, Buijsse Carla A. P., Boom Remko M. & den Brok Perry J. (2024). Competencies in Higher Education: Identifying and Selecting Important Competencies Based on Graduates & Professionals in Food Technology. European Journal of Engineering Education. 49(3), 434-453. https://doi.org/10.1080/03043797.2023.2245768
[5]	I. Sam Saguy, Yrjö H. Roos & Eli Cohen. (2018). Food Engineering and Food Science and Technology: Forward-looking Journey to Future New Horizons. Innovative Food Science and Emerging Technologies. 47: 326-334. https://doi.org/10.1016/j.ifset.2018.03.001
[6]	Zhijun YE, Lei SONG, Siqi XIONG & Feixin CHEN. (2023). The Practice on the Construction of Off-campus Practical Teaching Base in Applied Undergraduate Colleges - Taking the Practical Base of Industrial Robot as an Example. Region - Educational Research and Reviews, 5(5). https://doi.org/10.32629/RERR.V5I5.1513
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[11]	Wang Z, Jiang B, Wei Y, Shao J, Zeng F, Zhou X. (2024) Teaching Reform and Practice of "Principles of Fermentation Engineering" under the Integration of Production, Education, and Research. Sheng Wu Gong Cheng Xue Bao. 40(9): 3255-3269. https://doi.org/10.13345/j.cjb.230833
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APA Style

Hu, X., Wang, B., Li, C., Zhou, W., Li, H. (2024). Construction and Practice of Off-Campus Practice Bases for Food Majors in the Context of Innovation and Entrepreneurship. Teacher Education and Curriculum Studies, 9(4), 126-130. https://doi.org/10.11648/j.tecs.20240904.13

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ACS Style

Hu, X.; Wang, B.; Li, C.; Zhou, W.; Li, H. Construction and Practice of Off-Campus Practice Bases for Food Majors in the Context of Innovation and Entrepreneurship. Teach. Educ. Curric. Stud. 2024, 9(4), 126-130. doi: 10.11648/j.tecs.20240904.13

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AMA Style

Hu X, Wang B, Li C, Zhou W, Li H. Construction and Practice of Off-Campus Practice Bases for Food Majors in the Context of Innovation and Entrepreneurship. Teach Educ Curric Stud. 2024;9(4):126-130. doi: 10.11648/j.tecs.20240904.13

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@article{10.11648/j.tecs.20240904.13,
  author = {Xiao-Jun Hu and Biaoshi Wang and Chunlan Li and Wei Zhou and Heng Li},
  title = {Construction and Practice of Off-Campus Practice Bases for Food Majors in the Context of Innovation and Entrepreneurship
},
  journal = {Teacher Education and Curriculum Studies},
  volume = {9},
  number = {4},
  pages = {126-130},
  doi = {10.11648/j.tecs.20240904.13},
  url = {https://doi.org/10.11648/j.tecs.20240904.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.tecs.20240904.13},
  abstract = {In the context of the vigorous development of innovation and entrepreneurship, the construction of off-campus practice bases for food majors in colleges and universities is of great significance. This paper takes the Institute of Agricultural Products Processing of the Chinese Academy of Tropical Agricultural Sciences as a typical case to deeply analyze the existing problems in the construction of this practice base, including imperfect management mechanisms, insufficient integration of practice content and majors, and the need to strengthen the construction of teaching staff. Then put forward innovative ideas and strategies, covering aspects such as resource integration and optimization, teaching staff construction, curriculum and project innovation, cooperation mechanism innovation, and management and guarantee innovation. Elaborated on practical exploration and reform measures, such as building a collaborative education platform, building a high-level teaching staff team, establishing a characteristic practical curriculum system, comprehensively improving students' practical and innovative abilities, and strengthening the cooperation mechanism of industry, academia, research and learning between schools and institutes. Finally, it emphasizes that off-campus practice bases for food majors are of crucial significance for cultivating students' practical abilities, etc., and looks forward to the future development direction, including further strengthening the connection between practice bases and college professional courses, establishing a more scientific and reasonable evaluation system, and integrating new technology training and other contents. As a typical case, the Institute of Agricultural Products Processing of the Chinese Academy of Tropical Agricultural Sciences, provided experience and models for the development of off-campus practice bases for food majors. 
},
 year = {2024}
}

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TY  - JOUR
T1  - Construction and Practice of Off-Campus Practice Bases for Food Majors in the Context of Innovation and Entrepreneurship

AU  - Xiao-Jun Hu
AU  - Biaoshi Wang
AU  - Chunlan Li
AU  - Wei Zhou
AU  - Heng Li
Y1  - 2024/11/22
PY  - 2024
N1  - https://doi.org/10.11648/j.tecs.20240904.13
DO  - 10.11648/j.tecs.20240904.13
T2  - Teacher Education and Curriculum Studies
JF  - Teacher Education and Curriculum Studies
JO  - Teacher Education and Curriculum Studies
SP  - 126
EP  - 130
PB  - Science Publishing Group
SN  - 2575-4971
UR  - https://doi.org/10.11648/j.tecs.20240904.13
AB  - In the context of the vigorous development of innovation and entrepreneurship, the construction of off-campus practice bases for food majors in colleges and universities is of great significance. This paper takes the Institute of Agricultural Products Processing of the Chinese Academy of Tropical Agricultural Sciences as a typical case to deeply analyze the existing problems in the construction of this practice base, including imperfect management mechanisms, insufficient integration of practice content and majors, and the need to strengthen the construction of teaching staff. Then put forward innovative ideas and strategies, covering aspects such as resource integration and optimization, teaching staff construction, curriculum and project innovation, cooperation mechanism innovation, and management and guarantee innovation. Elaborated on practical exploration and reform measures, such as building a collaborative education platform, building a high-level teaching staff team, establishing a characteristic practical curriculum system, comprehensively improving students' practical and innovative abilities, and strengthening the cooperation mechanism of industry, academia, research and learning between schools and institutes. Finally, it emphasizes that off-campus practice bases for food majors are of crucial significance for cultivating students' practical abilities, etc., and looks forward to the future development direction, including further strengthening the connection between practice bases and college professional courses, establishing a more scientific and reasonable evaluation system, and integrating new technology training and other contents. As a typical case, the Institute of Agricultural Products Processing of the Chinese Academy of Tropical Agricultural Sciences, provided experience and models for the development of off-campus practice bases for food majors. 

VL  - 9
IS  - 4
ER  -

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Author Information

Xiao-Jun Hu

College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China

http://orcid.org/0009-0003-6361-2442
Biaoshi Wang

College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China
Chunlan Li

College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China
Wei Zhou

Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang China
Heng Li

College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China

Contact Email

http://orcid.org/0000-0003-0149-8886

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Plain Text BibTeX RIS

APA Style

Hu, X., Wang, B., Li, C., Zhou, W., Li, H. (2024). Construction and Practice of Off-Campus Practice Bases for Food Majors in the Context of Innovation and Entrepreneurship. Teacher Education and Curriculum Studies, 9(4), 126-130. https://doi.org/10.11648/j.tecs.20240904.13

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ACS Style

Hu, X.; Wang, B.; Li, C.; Zhou, W.; Li, H. Construction and Practice of Off-Campus Practice Bases for Food Majors in the Context of Innovation and Entrepreneurship. Teach. Educ. Curric. Stud. 2024, 9(4), 126-130. doi: 10.11648/j.tecs.20240904.13

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AMA Style

Hu X, Wang B, Li C, Zhou W, Li H. Construction and Practice of Off-Campus Practice Bases for Food Majors in the Context of Innovation and Entrepreneurship. Teach Educ Curric Stud. 2024;9(4):126-130. doi: 10.11648/j.tecs.20240904.13

Copy | Download

@article{10.11648/j.tecs.20240904.13,
  author = {Xiao-Jun Hu and Biaoshi Wang and Chunlan Li and Wei Zhou and Heng Li},
  title = {Construction and Practice of Off-Campus Practice Bases for Food Majors in the Context of Innovation and Entrepreneurship
},
  journal = {Teacher Education and Curriculum Studies},
  volume = {9},
  number = {4},
  pages = {126-130},
  doi = {10.11648/j.tecs.20240904.13},
  url = {https://doi.org/10.11648/j.tecs.20240904.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.tecs.20240904.13},
  abstract = {In the context of the vigorous development of innovation and entrepreneurship, the construction of off-campus practice bases for food majors in colleges and universities is of great significance. This paper takes the Institute of Agricultural Products Processing of the Chinese Academy of Tropical Agricultural Sciences as a typical case to deeply analyze the existing problems in the construction of this practice base, including imperfect management mechanisms, insufficient integration of practice content and majors, and the need to strengthen the construction of teaching staff. Then put forward innovative ideas and strategies, covering aspects such as resource integration and optimization, teaching staff construction, curriculum and project innovation, cooperation mechanism innovation, and management and guarantee innovation. Elaborated on practical exploration and reform measures, such as building a collaborative education platform, building a high-level teaching staff team, establishing a characteristic practical curriculum system, comprehensively improving students' practical and innovative abilities, and strengthening the cooperation mechanism of industry, academia, research and learning between schools and institutes. Finally, it emphasizes that off-campus practice bases for food majors are of crucial significance for cultivating students' practical abilities, etc., and looks forward to the future development direction, including further strengthening the connection between practice bases and college professional courses, establishing a more scientific and reasonable evaluation system, and integrating new technology training and other contents. As a typical case, the Institute of Agricultural Products Processing of the Chinese Academy of Tropical Agricultural Sciences, provided experience and models for the development of off-campus practice bases for food majors. 
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Construction and Practice of Off-Campus Practice Bases for Food Majors in the Context of Innovation and Entrepreneurship

AU  - Xiao-Jun Hu
AU  - Biaoshi Wang
AU  - Chunlan Li
AU  - Wei Zhou
AU  - Heng Li
Y1  - 2024/11/22
PY  - 2024
N1  - https://doi.org/10.11648/j.tecs.20240904.13
DO  - 10.11648/j.tecs.20240904.13
T2  - Teacher Education and Curriculum Studies
JF  - Teacher Education and Curriculum Studies
JO  - Teacher Education and Curriculum Studies
SP  - 126
EP  - 130
PB  - Science Publishing Group
SN  - 2575-4971
UR  - https://doi.org/10.11648/j.tecs.20240904.13
AB  - In the context of the vigorous development of innovation and entrepreneurship, the construction of off-campus practice bases for food majors in colleges and universities is of great significance. This paper takes the Institute of Agricultural Products Processing of the Chinese Academy of Tropical Agricultural Sciences as a typical case to deeply analyze the existing problems in the construction of this practice base, including imperfect management mechanisms, insufficient integration of practice content and majors, and the need to strengthen the construction of teaching staff. Then put forward innovative ideas and strategies, covering aspects such as resource integration and optimization, teaching staff construction, curriculum and project innovation, cooperation mechanism innovation, and management and guarantee innovation. Elaborated on practical exploration and reform measures, such as building a collaborative education platform, building a high-level teaching staff team, establishing a characteristic practical curriculum system, comprehensively improving students' practical and innovative abilities, and strengthening the cooperation mechanism of industry, academia, research and learning between schools and institutes. Finally, it emphasizes that off-campus practice bases for food majors are of crucial significance for cultivating students' practical abilities, etc., and looks forward to the future development direction, including further strengthening the connection between practice bases and college professional courses, establishing a more scientific and reasonable evaluation system, and integrating new technology training and other contents. As a typical case, the Institute of Agricultural Products Processing of the Chinese Academy of Tropical Agricultural Sciences, provided experience and models for the development of off-campus practice bases for food majors. 

VL  - 9
IS  - 4
ER  -

Copy | Download