应用型本科食品专业科研导师制的实施与改进  

Implementation and improvement of the applied undergraduate food science research tutor system

作　　者：张杰[1] 孔欣欣[1] ZHANG Jie;KONG Xinxin(School of food science and engineering,zhengzhou university of science and technology,Henan Zhengzhou 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064

出　　处：《食品工程》2023年第3期55-56,77,共3页Food Engineering

基　　金：河南省民办教育协会调研课题(HNMXL20220771);郑州科技学院校级教学改革项目(2022JGZD01)。

摘　　要：为提升应用型本科食品专业学生的创新意识、动手能力、科研能力和综合素质,郑州科技学院食品科学与工程、食品质量与安全专业进行了科研导师制教学改革。通过5年的实践,在学生项目申报、科技及专业竞赛、论文发表、考研等方面取得一定成效,但仍面临各种困难和挑战,需要不断的改进和完善,才能更好地为应用型本科高校培养人才。In order to enhance the innovative consciousness,practical ability,scientific research ability and comprehensive quality of the students majoring in applied undergraduate food,the teaching reform of scientific research tutorial system has been carried out in the food science and engineering,food quality and safety majors of Zhengzhou University of Science and Technology.Through five years of practice,certain achievements have been made in student project application,technology and professional competitions,paper publication,postgraduate entrance examination,and other aspects.However,various difficulties and challenges still exist,and continuous improvement and improvement are needed to better cultivate talents for application-oriented undergraduate universities.

关 键 词：应用型本科高校 食品专业 科研导师制 创新意识 

分 类 号：TS201[轻工技术与工程—食品科学]