食品科学全日制专业学位研究生培养模式探索  

Training Mode of Postgraduates with Full-time Professional Degree in Food Science

作　　者：杨锡洪[1] 张丽娜[1] 解万翠[1] 周浓[1] 杨志娟[1] 曹湛慧[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088

出　　处：《农产品加工（下）》2014年第12期84-85,88,共3页Farm Products Processing

基　　金：2014年广东海洋大学研究生教育创新计划项目(20140103)

摘　　要：专业学位硕士教育是高层次应用型人才培养的一种新型培养形式,其在国内的发展潜力和发展空间很大。全日制专业学位研究生招生数量逐年增加,但目前的培养模式还不够成熟,存在诸多问题。食品科学专业学位研究生教育是培养高层次应用创新型人才的新途径,依据食品科学专业学位硕士的培养情况,从培养目标、课程设置、师资力量、应用创新能力以及学位论文要求与评价等方面进行探讨,为改革完善当下专业硕士培养模式提供建议。The education of master degree had professional degree,is a new training form of high- level,application- oriented person. Though the enrollment number of full- time professional degree graduates increased year by year,but there are many problems in the current training mode because of imperfect. The education of postgraduate who have professional degree in food science, is a new way to cultivate high level, applied and innovative talents. According to training condition of professional degree master in food science, thetraining mode of graduate students are discussed from the train objective, curriculum design,teachers＇ faculty,capacity in application and innovation,the requirements and evaluation of dissertation,to provide recommendations for improve the current master training mode.

关 键 词：食品科学 全日制 专业学位 研究生 培养模式 

分 类 号：G643.2[文化科学—高等教育学]