食品学科基础研究能力评价体系构建初探  

Preliminarily Investigate on Evaluation System of Basic Research of Food Science Discipline

作　　者：石嘉怿[1] 边秀秀[2] 谢建华[3] 刘源[4] 王文泽[5] 郑元元[6] 杨新泉[6] 

机构地区：[1]南京财经大学,南京210046 [2]甘肃农业大学,兰州730070 [3]南昌大学,南昌330031 [4]上海海洋大学,上海201306 [5]国家自然科学基金委员会国际合作局,北京100085 [6]石河子大学,石河子832003

出　　处：《中国基础科学》2015年第1期41-46,共6页China Basic Science

摘　　要：本文首先分析了我国食品学科基础研究的现状,通过分析当前国内外主要的科研评价方法,结合我国科研的特点,建立了包含高水平期刊论文、高引用论文、h指数、论文数量及专利数量等指标的食品学科基础研究能力评价体系。该体系遵循科研质量优先的原则,完全选择科研产出作为评价指标,采用质化评价与量化评价相结合的方法,为我国食品学科基础研究的评价提供了客观、系统的工具。This paper analyzes the status quo ofbasic research of food science discipline in our country. Through analysis of the main evaluation methods to scientific research at home and abroad, a new evaluation system of basic research of food science discipline is established, which is comprised of five indicators-papers published in top journals , highly cited papers, h-Index, totaltotal number of papers and total number of patents. The system follows the principle of priority research quality and absolutely selects research output indicators. Qualitative and quantitative method arecombined in this evaluation system, which is an objective and systemic tool to eval- uate the basic research of food Science discipline.

关 键 词：食品学科 基础研究 评价体系 评价指标 

分 类 号：TS201[轻工技术与工程—食品科学]