产学研结合人才培养模式对提高大学生实践能力的探索——以食品科学与工程专业为例  

Exploring the Ways of Combining Production Teaching and Research with Talents Training Mode to Improve College Students’ Practical Ability:Taking Food Science and Engineering as an Example

作　　者：姜新杰[1] 张莉[1] 石磊[1] 常澍 JIANG Xinjie;ZHANG Li;SHI Lei;CHANG Shu(Haidu College,Qingdao Agricultural University,Laiyang,Shandong 265200,China)

机构地区：[1]青岛农业大学海都学院

出　　处：《农产品加工》2019年第23期104-105,109,共3页Farm Products Processing

基　　金：青岛农业大学海都学院校级课题“产学研结合培养模式在食科专业的应用”（JY201706）

摘　　要：实践能力是保证个体顺利运用已有知识、技能去解决实际问题所必需具备的生理和心理特征,是未来大学生生存与发展的必要条件。以培养应用型人才为目标,通过产学研结合模式探索,修改人才培养方案,通过基础阶段、能力提高阶段、综合应用阶段三段式人才培养,引导学生参与产学研课题,增强与企业生产合作实践,加大实践环节比重,推进实践教学改革,大大提高了学生的实践应用能力、创新能力和综合素质。Practical ability was the physiological and psychological characteristics necessary to ensure that individuals can successfully use existing knowledge and skills to solve practical problems,and it is a necessary condition for the future survival and development of college students.With the goal of cultivating applied talents,through the combination of production,study and research,we revised the talent training program,and guided students to participate in the production,study and research projects and enterprise production practices through the three-stage talent training in the basic stage,capacity improvement stage and comprehensive application stage.The proportion of practice links and the promotion of practical teaching reform have greatly improved students'practical application ability,innovation ability and comprehensive quality.

关 键 词：产学研结合 实践能力 综合素质 

分 类 号：G642[文化科学—高等教育学]