Discussion on the Cultivation of the”Craftsman Spirit” of Food Professionals——Based on”Exploration and Practical Research on the Cultivation of”Craftsman Spirit” of Engineering College Students in the New Period”
By: Date: 2021-04-06 Categories: industrynews Tags: ,
  The craftsmanship spirit is an important spiritual carrier, material carrier, and an indispensable part of talent training. The food industry is a basic industry related to people’s livelihood. Although the threshold for industry progress is not high, it has high quality requirements for employees, especially at the time when food safety issues are frequent. For the food industry, the characteristics of expertise and precision are in line with the cultivation of craftsmanship. Therefore, the culture of craftsmanship must be run through the process of training various food professionals. For undergraduate colleges, under the new form To promote the cultivation of application-oriented talents, the integration of production, teaching and research is the only way to go.
  1. Implanting the spirit of craftsmanship in the cultivation of food professionals, scientific research and collaborative education concepts
  With the development of the food industry, the requirements for the training of food professionals have gradually increased:first, the requirements for professional quality and scientific research capabilities are higher; second, the cultivation of innovative thinking, innovative spirit and modern teaching methods Senior research, technology and management talents in the field of food science. At this level, it is required to use the”artisan spirit” as a guide to implant the concept of artisan spirit, scientific research and collaborative education in food talent training.
  The spirit of craftsman advocates”striving for perfection”, which reflects that the promotion of two levels of cooperative education in scientific research is the result of cooperative education in scientific research. On the one hand, the current social new technologies are constantly being updated, and the theoretical and practical capabilities of teachers should be gradually improved. This requires teachers to cooperate with enterprises in large numbers to engage in activities related to food science research, and encourage and lead students to actively participate in scientific research. To develop innovative thinking and improve practical ability.
   On the other hand, the traditional teaching model separates teaching from scientific research, and only attaches importance to knowledge transfer and relocation. In the current era, it is necessary to highlight the craftsmanship-led education model and advocate the promotion of education through scientific research, through food engineering and chemistry. New scientific researches such as technical support, food processing and functional food research promote education, bring scientific research into the classroom, broaden students’ horizons, and increase their interest in scientific research.
  2. Establish the spiritual education goal of food craftsmen
  ”Craftsmanship” is not only applicable to industrial workers, but also should focus on training high-level professionals in the training of food professionals with strict requirements for food safety and in the university higher education system that emphasizes knowledge innovation. In this regard, the training of food professionals should clarify goals, increase training efforts, set up engineering ethics courses, and set up traditional craft courses, so that”craftsmanship spirit” has become the consensus of contemporary college students, and the quality and competitiveness of”Made in China” should be enhanced to become China The ideals and pursuits of the younger generation.
  For the cultivation of the craftsman spirit of college students, we can set up a target model for the cultivation of the”craftsman spirit” in Chinese universities, including four groups:craftsman mental sensitivity, craftsman mental judgment, craftsman spiritual intention, and craftsman spiritual quality. The establishment of craftsman’s spiritual sensitivity is the basis of professional cognition, and the perception of the influence of craftsman’s behavior on the society and others; the craftsman’s mental judgment is based on sensitivity, which is based on what he has learned and what he has learned when facing specific problems. Judgment of the comprehensive social value achieved by knowing, thinking, etc., such as the importance of the society’s awareness of food safety; the artisan’s spiritual intention is to arrange the various choices in order of value, and to screen the conflicts caused by ideology ; Craftsman’s spiritual quality is the quality of consciousness leading the students of the major to produce craftsman’s spiritual values. These four groups of”craftsman spirit” training target models are the basis for the establishment of the”craftsman spirit” education goals, and also the foundation for the self-education and social responsibility consciousness of food majors under the vigorous development of new engineering disciplines.

  3. Pay special attention to the development of food technology in the cultivation of talents
  The latest applications of various new technologies have greatly expanded the methods and tools of traditional basic food science. Take the field of food biotechnology as an example. The whole process of the food system chain including livestock and poultry breeding, meat and dairy products processing, storage, and transportation must involve the latest food technology. For example, the development of nanoparticle technology and genetically modified food should be used to discover new types. The new situation of biological risks in the food industry, etc. The development of these new methods and new technologies must be combined with the spirit of research to cultivate students’ spirit of scientists. Such talents need to pay attention to the new issues and future governance of advanced life sciences and food sciences, uphold the heart of exploration to study the frontier issues of food technology in various fields of human development, and collaborate to educate people.
   In the process of advocating the spirit of craftsmanship in colleges and universities, it is necessary to strengthen the spirit of scientific research and innovation, especially the training of professional talents must not be divorced from reality, but must meet the needs of social progress. In scientific research, students are taught to focus on new food evaluation, food biosafety in the era of synthetic biology, food safety production control methods, food technology issues brought by nanoparticle technology, and research on factors affecting the safety of food biological laboratories. The problem has become or will soon become a new hot spot in the field of food science, providing a direction for cultivating talents in the food industry in the new era.
   In the 14th Five-Year Plan, it is proposed that “persist in innovation-driven development” and “stimulate the vitality of talent innovation”, emphasizing “strengthening the cultivation of innovative, application-oriented and skilled talents, implementing knowledge renewal projects, skills enhancement actions, and strengthening high-level engineers And high-skilled personnel”, it can be seen that improving students’ innovation and entrepreneurship capabilities has become the direction of my country’s education reform. The cultivation of innovative spirit and ability is the part that universities need to focus on to cultivate the spirit of craftsmanship. Improve the innovative education system, encourage students to participate in relevant innovation and entrepreneurship competitions, and focus on the improvement of practical ability. Teachers also need to strengthen innovation education, participate in lectures or interact with enterprises. More cooperation, grasp the new changes in development, provide students with more time-sensitive industry dynamics, and better cultivate technical talents in the food industry.
  Four. Cultivation of the craftsmanship spirit of food professionals
  In the food industry, whether it is industrialized large-scale production or retail food shops, we lack”masters” that can be set up as a banner, and the cultivation of the spirit of concrete chemical craftsmanship is urgent.
   First of all, through direct means such as ideological and political courses to spread the typical deeds of outstanding talents in China’s food development, the”artisan spirit” is naturally embedded in the ideological education system of food majors. Secondly, encourage the development of research on engineering ethics, compile teaching materials with characteristics of food culture, and enter university classrooms in order to form a new teaching material system cultivated by the”craftsman spirit”. Third, use effective methods to enable students to experience the development of my country’s food technology skills and the improvement of workers’ skills in practical classrooms, and to combine traditional technology with industrial property rights and non-proprietary technology through modern higher education to cultivate cultural, A new generation of”food artisans” with skills, knowledge of inheritance, protection and safety.
  Industry-university-research cooperation is also the most popular way for colleges and universities to cultivate innovative talents in recent years. Every year in Shandong, Tianjin, Shanghai and other places, the”Food Industry Industry-University-Research Cooperation Achievement Exhibition and Technology Exchange Conference” will unite enterprises and higher education institutions. The holding of colleges and universities is a kind of connection of the joint training of study, production, study and research. This mode is also suitable for the cultivation of the”craftsman spirit” of college students. In the process of combining production, teaching and research, students will be allowed to practice to achieve an effective combination of theory and practice; cooperation with enterprises can also be strengthened, so that students can practice internships to better grasp the new dynamics of food companies and better achieve the society’s need for food. Requirements for professionals. Germany adopts national vocational standards and adopts the national examination model for employment. It should focus on the training of food vocational qualifications to improve students’ sense of professional honor.

  Writing background:
  The author comes from the Food Safety Strategy and Management Research Center of Tianjin University of Science and Technology, always paying attention to food Industry talent training. Relying on the project results of the Ministry of Education Key Project (DIA160337), a national education planning project-the book”Exploration and Practical Research on the Cultivation of the”Craftsman Spirit” of Engineering College Students in the New Era”, this article was written in accordance with the views and thoughts in the book.

  About the author:
  Han Weiwei (1981-), female, researcher at the Food Safety Strategy and Management Research Center of Tianjin University of Science and Technology (Tianjin University Think Tank), associate professor at the School of Economics and Management, master student Mentor, the main research direction is food safety, food biosafety.

   Zhang Xiaohan (1998-), female, Tianjin University of Science and Technology School of Economics and Management, master’s degree.