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

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.