我国高校食品科学与工程学科发展及其研究生培养模式构建  

Development of Food Science and Engineering Disciplines in Chinese Colleges and Universities and the Construction of Postgraduate Training Mode

作　　者：聂少平[1,2] 殷军艺[1,2] 黄丹菲[2] 余强 NIE Shao-ping;YIN Jun-yi;HUANG Dan-fei(College of Food Science and Technology,Nanchang University,Nanchang,Jiangxi 330047;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,Jiangxi 330047)

机构地区：[1]南昌大学食品学院,江西南昌330047 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《安徽农业科学》2020年第6期263-268,共6页Journal of Anhui Agricultural Sciences

基　　金：江西省学位与研究生教育教学改革研究项目(JXYJG-2015-001)。

摘　　要：食品科学是食品工业的科学基础和技术支撑,近年来我国食品科学与工程专业学科建设和研究生培养蓬勃发展,取得了长足进步。以教育部第四轮学科(食品科学与工程)评估结果为背景,重点对评估结果为“A^-”以上高校的专业建设进行分析,发现上述高校近年来在食品科学与工程学科整体水平上有显著提升,其中人才的国际化水平、国际科技合作与交流较为突出。以此为基础,提出构建基于国际合作的研究生培养模式,以期促进并加快培养具有创新能力和国际竞争力的高层次复合型人才。Food science is the scientific basis and technical support of the food industry.In recent years,the discipline construction of food science and engineering in our country has developed vigorously as well as the training of postgraduate,and obtains great achievement.Based on the results of the fourth round of discipline evaluation(food science and engineering)by the Ministry of Education,this paper focused on the major construction of colleges and universities,whose evaluation results are“A^-”or above.It was found that the above-mentioned colleges and universities had obtained significantly improvement in recent years in the discipline of food science and engineering,among which the international level of talents,international scientific and technological cooperation and exchanges were especially prominent.On this basis,it was proposed to build a postgraduate training model based on international cooperation to promote and accelerate the cultivation of high-level inter-disciplinary talents with innovative ability and international competitiveness.

关 键 词：食品科学与工程 国际合作 专业建设 研究生培养 

分 类 号：S-01[农业科学]