“食品加工与安全”农业专业学位研究生实践基地建设长效机制探索--以中国农业大学兴化健康食品产业研究院为例  

Exploration of the Long-term Development of the Practice Base for the Postgraduates of Food Processing and Safety Degree:Taking Xinghua Research Centre of China Agricultural University as an Example

作　　者：季俊夫 马玲君[1] 李文[1] 廖小军[1] 胡小松[1] JI Junfu;MA Lingjun;LI Wen;LIAO Xiaojun;HU Xiaosong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《农产品加工》2022年第24期110-113,共4页Farm Products Processing

摘　　要：“食品加工与安全”专业研究生实践培养是全国涉农高校专业研究生教育的重要组成部分。建立长效实体化实践基地和完善校外管理制度是培养模式深入改革的先决条件。以中国农业大学首个在外产业研究院——兴化健康食品产业研究院为例,探索“食品加工与安全”专业学位研究生实践基地的长效建设模式,以期为提高全日制农业硕士实践培养质量提供有效依据。The practical training of postgraduates majoring in“Food Processing and Safety”is an important part of postgraduate education in agricultural colleges and universities across the country.Establishing a long-term physical practice base and improving the off-campus management system are prerequisites for in-depth reform of the training model.This thesis takes the Xinghua Healthy Food Industrial Research Centre,the first off-campus industrial research institute of China Agricultural University,as an example,to explore the long-term construction model of the practice base for“food processing and safety”postgraduate students,with aiming to provide the evidences which could improve the training quality of full-time agricultural master's degree.

关 键 词：食品加工与安全 实践培养 中国农业大学兴化健康食品产业研究院 

分 类 号：G642[文化科学—高等教育学]