专业硕士“一核两翼”实践能力培养模式探索  

Exploration on Trading Mode of“One Core,Two Wings”P ractical Innovation Ability of Master

作　　者：石晶盈[1] 胡学俭 乔旭光[1] 李大鹏[1] SHI Jingying;HU Xuejian;QIAO Xuguang;LI Dapeng(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018;Graduate Student Department,Shandong Agricultural University,Tai’an 271018)

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018 [2]山东农业大学研究生处,泰安271018

出　　处：《食品工业》2023年第4期218-221,共4页The Food Industry

基　　金：中国学位与研究生教育学会农林学科工作委员会2021年研究生教育管理课题重点课题(2021-NLZX-ZD27);食品加工与安全专业学位研究生“一核两翼”实践能力培养模式研究。

摘　　要：专业学位研究生教育是培养高层次应用型专门人才的主渠道,专业硕士培养规模逐年扩大,实践创新能力的提升显得尤为迫切,成为食品类专业硕士培养亟须解决的重点问题。通过梳理食品加工与安全专业学位硕士研究生实践创新能力培养现状及存在问题,结合山东农业大学食品加工与安全专业硕士实践创新培养体系,探讨“一核两翼”培养模式,从优化“一核”——实践教学体系,完善“两翼”——院所实践教学基地和企业实践实训基地出发,打造“高校-院所-企业”协同实践实训平台,对学生实践创新能力培养质量提升的研究与探索进行介绍,为培养更多服务国家战略和区域经济发展的应用型高层次人才提供参考。Professional degree postgraduate education is a major channel to cultivate high level practical talented person.As the cultivation scale of professional postgraduates expanding year after year,the improvement of practical innovation ability is particularly eager,which becomes the key problem to be solved urgently in the training of food professional masters.The trading mode of“one core,two wings”is discussed according to analyzing the current cultivation,existing problems and the actual situation of food processing and safety major of Shandong Agricultural University.The collaborative platform of“university-institution-enterprise”is created starting from optimizing“one core”-practical teaching system and improving“two wings”-institutions practice teaching base and enterprises training base.In addition,the research and exploration on improving the quality of postgraduate students’practical innovation ability training are introduced.This paper will provide references for training more application-oriented high-level talents to serve national strategy and regional economic development.

关 键 词：专业学位研究生 实践创新能力 食品加工与安全 实践教学体系 实习实训基地 

分 类 号：G643[文化科学—高等教育学] TS20-4[文化科学—教育学]