食品加工与安全农业硕士实践能力培养的探讨  

作　　者：侯俊财[1] 马佳歌 姜瞻梅[1] 韩翠萍[1] 

机构地区：[1]东北农业大学食品学院,黑龙江省哈尔滨市150030

出　　处：《中国科技产业》2023年第7期60-63,共4页Science & Technology Industry of China

基　　金：双一流建设背景下研究生导师立德树人职责评价及督导机制研究(2021-NLZX-ZD38);全国农业专业学位研究生教育管理课题(2019-NYYB-46)。

摘　　要：随着我国食品工业的快速发展,迫切需要具有实践能力的食品加工与安全领域高层次应用型和复合型的专门人才,确保人民群众“舌尖上的安全”。但是部分高校仍然存在实践型师资力量薄弱、实践教学平台条件不完善、实践质量控制机制不健全等问题,导致培养的研究生不能满足国家对食品安全领域“卡脖子”关键技术攻关、食品安全风险发现和防范能力等专业人才的需求。基于此,本文从如何提升实践型导师资的水平、完善实践教学平台条件、健全实践质量控制体系等方面提出建议和对策,全面提高食品加工与安全领域专业学位研究生的实践创新能力水平,服务于国家食品安全战略迫切的人才需求。With the rapid development of China’s food industry,there is an urgent need for high-level application-oriented and compound professionals with practical ability in the field of food processing and safety to ensure the“safety on the tip of the tongue”of the people.However,there are still some problems in some colleges and universities,such as weak practical teachers,imperfect conditions of practical teaching platform and imperfect practical quality control mechanism.As a result,the trained postgraduates can not meet the national needs for professional talents such as“neck”key technology scientific and technological innovation,food safety risk discovery and prevention ability in the field of food safety.Based on these circumstances,this paper puts forward suggestions and countermeasures on how to improve the educational ability of practical tutors,improve the conditions of practical teaching platform and the practical quality control system,so as to comprehensively improve the practical innovation ability of postgraduates with professional degrees in the field of food processing and safety,and serve the urgent talent demand of the national food safety strategy.

关 键 词：食品加工与安全 农业硕士 实践 教学 

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