高校“食品加工与安全”研究生创新能力协同培养模式研究——以山西农业大学为例  

Study on the Collaborative Training Model for Innovative Ability of Graduate Students in “Food Processing and Safety” in Universities——Taking Shanxi Agricultural Universities as An Example

作　　者：曹谨玲 陈剑杰[2] 南峰 刘靖宇[1] 冯翠萍[1] 朱迎春[1] CAO Jinling;CHEN Jianjie;NAN Feng;LIU Jingyu;FENG Cuiping;ZHU Yingchun(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801;College of Veterinary Medicine,Shanxi Agricultural University,Taigu 030801;Graduate College,Shanxi Agricultural University,Taigu 030801)

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801 [2]山西农业大学动物医学学院,太谷030801 [3]山西农业大学研究生院,太谷030801

出　　处：《食品工业》2024年第3期176-178,共3页The Food Industry

基　　金：山西农业大学2023年研究生质量工程项目(2023YZL29)。

摘　　要：针对“食品加工与安全”研究生培养过程中存在问题,通过分析研究生创新能力培养的必要性、存在问题、提出研究生多学科交叉创新能力培养模式,重点从知识体系和课程架构、创新交流平台、培养模式改革、导师队伍建设、有效激励机制和创新教学模式等方面入手,拓展研究生的专业知识、激发其创新思维、培养其创新能力,满足社会对具有多学科交叉创新能力的“食品加工与安全”类科研人才的需求。In view of the problems existing in the cultivation process of graduate students in the field of “Food Processing and Safety”,this paper analyzes the necessity and existing problems of cultivating graduate students' innovative ability,and proposes a model of multi-disciplinary interdisciplinary innovation ability cultivation for graduate students,focusing on knowledge system and curriculum architecture,innovation communication platform,training mode reform,mentor team construction,effective incentive mechanism and innovative teaching mode.It will expand graduate students' professional knowledge,stimulate their innovative thinking,cultivate their innovative ability,and meet the needs of society for scientific research talents with multi-disciplinary interdisciplinary innovation ability in the field of “Food Processing and Safety”.

关 键 词：多学科交叉 “食品加工与安全”研究生 创新能力 产学研结合模式 

分 类 号：G643[文化科学—高等教育学] TS205-4[文化科学—教育学] TS201.6-4[轻工技术与工程—食品科学]