The cultivation of students' engineering practice abilities in the Food Science and Engineering major is facing new challenges and requirements, driven by two key forces: new engineering construction and engineering education accreditation. The present study addresses the practical difficulties encountered by grassroots teaching organisations in local universities. It clarifies the practical needs and construction objectives of the Teaching and Research Section of the Food Engineering Course Group. In addition, it elaborates on the section's construction framework and connotations, constructs four mechanisms for building the section, and further proposes five core construction pathways. Empirical evidence has demonstrated the efficacy of these mechanisms and pathways in enhancing the quality of teaching in the course group and significantly promoting students' engineering practice abilities, particularly their ability to solve complex engineering problems. This study provides a reference model for the innovation of grassroots teaching organisations in food majors. 

Yong Liu, Jianfen Zhao, Deyun Ma, Zhao Liu, Yuchang Luo. Mechanisms and Pathways for Construction of Teaching and Research Section of Food Engineering Course Group Based on Engineering Education Accreditation. Frontiers in Educational Research (2026), Vol. 9, Issue 5: 19-26. https://doi.org/10.25236/FER.2026.090504.

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