校企合作培养食品工程硕士的实践与探索  

Practice and Exploration of Cultivating Master of Foodstuff Engineering Based on the University-Enterprise Cooperation

作　　者：张晓莉[1] 张清安[1] 申远[1] 

机构地区：[1]陕西师范大学,陕西西安710119

出　　处：《安徽农业科学》2015年第20期387-388,390,共3页Journal of Anhui Agricultural Sciences

基　　金：陕西师范大学研究生教学改革与研究项目(GERP-14-14)

摘　　要：针对陕西师范大学食品工程硕士培养的不足,结合已经取得的经验,探索了校企合作培养食品工程硕士的3个维度:建立以企业需求为导向的食品工程硕士培养方案、以校企合作为基础的食品工程硕士管理体制和以企业参与为途径的食品工程硕士评价体系,以保证食品工程硕士培养的质量,更有效地满足社会需求。For the deficiency of cultivating master of foodstuff engineering in Shaanxi Normal University,combining the experiences we had got,three dimensionalities were explored for cultivating master of foodstuff engineering based on the university-enterprise cooperation： establishing the cultivation scheme oriented towards the enterprise need,the management system based on the university-enterprise cooperation,and the evaluation system with the participation of enterprise,which would ensure the students＇ quality and meet the society needs more efficiently.

关 键 词：校企合作 食品 工程硕士 

分 类 号：S01[农业科学]