专业学位研究生培养过程管理和质量评价体系改革——以食品加工与安全专业为例  

Research on the Reforms of Cultivation Process Management and Quality Evaluation System for Professional Graduate Students:A Case Study of Food Processing and Security

作　　者：彭传燚[1] 李红芳 侯如燕[1] PENG Chuanyi;LI Hongfang;HOU Ruyan(School of Tea and Food Science and Technology,Anhui Agricultural University,Hefei,Anhui 230036,China)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《农产品加工》2024年第12期127-130,共4页Farm Products Processing

基　　金：安徽农业大学研究生教育教学质量工程教学改革研究项目(2020年);安徽省质量工程教学研究省级重点项目(2020JYXM1977);安徽农业大学校级教学研究项目(2021AUJYXM03)。

摘　　要：食品加工与安全专业学位研究生是新时代我国食品产业科技创新、食品消费结构的转型和食品产业的转型升级的重要力量。当前,专业硕士研究生培养过程中存在理论课程学习繁重、实践环节弱化、培养同质化、培养质量评价体系不全等方面的共性问题。鉴于此,需从教学内容(金课)、教学方式(案例教学)、考核方式(以发现问题和分析问题为导向的教学考核)、培养模式(“双导师制”+实践教学过程管理)和培养质量评价(以解决产业问题为导向的多元化质量评价体系)等方面多措并举,全面提高专业硕士研究生的实践创新能力,不断满足我国乡村振兴与食品产业的高质量融合发展的人才需要。Professional graduate students majoring in food processing and security is an important force in the technological innovation of food industry,the transformation of food consumption structure and the transformation and upgrading of the food industry in China.Currently,common problems of heavy in theoretical courses learning,weakening in practice,cultivation homogenization with academic graduate students,and limits of the evaluation system of cultivation quality are still existed during the process of cultivation.Given this,the aspects of course contents(excellent course),teaching(case method of teaching)and evaluation methods(evaluation oriented to finding and snalyzing problems),cultivation mode("double tutorial system"+process management of practical teaching)and evaluation system of cultivation quality(multi-quality evaluation oriented to solving industrial problems)should be well reformed to improve the practical innovation ability of professional graduate students,and meet the needs of skilled personnels for development of rural revitalization and food industry.

关 键 词：专业学位 实践创新能力 存在问题 过程管理 质量评价体系 

分 类 号：G642[文化科学—高等教育学]