食品工程专业学位研究生产学协同的人才培养模式探索——以北京工商大学食品工程专业为例  

The Exploration of Talent Cultivation Mode of Industry-College-Institute Cooperation for Food Engineering Postgraduates——in Case of Food Engineering Major of Beijing Technology&Business University

作　　者：张敏[1,2] 王子元[1] 王振华[1] 任欣 梁杉[1] ZHANG Min;WANG Ziyuan;WANG Zhenhua;REN Xin;LIANG Shan(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology&Business University,Beijing 100048,China;Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology&Business University,Beijing 100048,China)

机构地区：[1]北京工商大学(北京食品营养与人类健康高精尖创新中心),北京100048 [2]北京工商大学(北京市食品添加剂工程技术研究中心),北京100048

出　　处：《现代食品》2020年第24期65-67,共3页Modern Food

基　　金：北京工商大学研究生培养——研究生教育质量提升计划项目。

摘　　要：以北京工商大学食品工程专业研究生培养模式为例,对专业学位研究生的人才培养模式进行探索。详细分析了在专业学位研究生的产学协同培养中应着重加强科研院所同企业的科技攻关与合作,不断完善食品工程专业学位研究生的教育管理与评价机制,并以高校就业率为抓手,注重用人单位满意度评价等内容,以期为今后其他院校在食品工程专业学位研究生产学协同培养方面提供借鉴和参考。In case of graduate training mode of food engineering in Beijing Technology&Business University,this paper explored the talent training mode of professional degree graduate student and analyzed in detail that collaborative training for food engineering postgraduates should focus on strengthening science and technology research and cooperation between college and industry,improve the education management and evaluation mechanism of food engineering postgraduates,and emphasize on the employer’s satisfaction evaluation based on employment rate of college grads,so as to provide reference to other colleges and universities in the future for the industry-college-institute cooperative cultivation of food engineering postgraduates.

关 键 词：食品工程专业 专业学位研究生 产学协同 人才培养模式 

分 类 号：G643[文化科学—高等教育学]