食品学科研究生培养:多维协同式过程培养,多元一体化毕业考核  

Postgraduate Student Education in Food Science Major:Multidimensional and Cooperative Training Processing,Multivariant and Integrated Graduation Appraisal

作　　者：刘建华[1] 刘玮琳[2] LIU Jianhua;LIU Weilin

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]浙江工商大学食品与生物工程学院,浙江杭州310018

出　　处：《科教文汇》2022年第1期88-90,共3页Journal of Science and Education

摘　　要：经过几十年的探索和发展,食品学科研究生培养积累了经验、取得了成果,但也存在培养过程不严格、考核制度不完善等问题。当前,食品学科应注重科学研究、国际化和师资队伍建设,实施实验记录全监管、鼓励发表科研成果、提高毕业论文要求,从多维协同式培养狠抓学习过程、多元一体化考核提高毕业门槛两大方向,构建食品学科专业人才培养的新模式。Over the last decades,the exploration and development of the postgraduate student education in food science major has accumulated experience and gained achievement.However,it also faces difficulties such as loosing training processing and defect in appraisal system.Currently,in food science major,it is necessary to pay attention to scientific research,internationalization,and teaching staff construction.Besides,monitoring the ex⁃perimental records,encouraging publishing scientific achievements and improving thesis quality also need to be focused on.Therefore,a new model related to the professional talents training in food science major is formed through two ways,which are multidimensional and cooperative training processing,and multivariant and inte⁃grated graduation appraisal.

关 键 词：食品学科 研究生 过程培养 毕业考核 

分 类 号：G643[文化科学—高等教育学]