医学院校食品科学与工程专业研究生科研创新能力的培养  

Training of Innovative Ability in Scientific Research for Graduate Students Majoring in Food Science and Engineering in Medical Universities

作　　者：李婧 王鹏[2] LI Jing;WANG Peng(School of Food and Health,Jinzhou Medical University,Jinzhou 121000;Department of Anesthesiology,Affiliated Hospital of Qingdao University,Qingdao 266000)

机构地区：[1]锦州医科大学食品与健康学院,锦州121000 [2]青岛大学附属医院麻醉科,青岛266000

出　　处：《食品工业》2024年第5期247-250,共4页The Food Industry

摘　　要：医学院校设立食品科学与工程专业的目标是以医学为背景,将食品科学与人类健康及医学紧密结合,旨在培养具备特色的专业人才。研究生教育作为高等教育体系中的最高阶段,在人才培养过程中扮演举足轻重的角色。然而,当前我国大部分高校的研究生培养方式仍以传统的带教加自学模式为主,虽然为学生打下理论基础,但在科研实践的主动性、独立分析解决科研问题的能力、原创性研究成果的数量与质量等方面仍存在诸多不足。为了改进这一局面,更好地培养具有特色的专业人才,医学院校的食品科学与工程专业亟需积极探索并优化研究生的培养方式,以提升研究生的科研创新能力。文章旨在通过分析我国研究生创新能力的现状,从树立创新意识、优化培养方式、创造有利环境等多个维度,提出具有针对性的策略,以期改善当前研究生创新能力的培养状况。The goal of establishing food science and engineering major in medical universities is to combine food science with human health and medicine in a close way with the background of medicine, aiming at cultivating professional talents with characteristics. As the highest stage in the higher education system, graduate education plays an important role in the process of personnel training. However, the traditional mode of teaching and self-study is still the main mode of graduate training in most universities in China. Although it has laid a theoretical foundation for students, there are still many deficiencies in the initiative of scientific research practice, the ability to independently analyze and solve scientific research problems, and the quantity and quality of original research results. In order to improve this situation and better train specialized talents, leaders and teachers of food science and engineering majors in medical universities need to actively explore and optimize the training methods of graduate students, so as to enhance the scientific research and innovation ability of graduate students in this specialty.

关 键 词：医学院校 食品专业 研究生教育 创新能力 

分 类 号：TS201.1-4[轻工技术与工程—食品科学] G643[轻工技术与工程—食品科学与工程]