依托“优势特色学科”食品学科研究生的教学改革与实施  

Reform and Implementation of Postgraduate Teaching of Food Subject Based on"Advantageous Characteristic Discipline"

作　　者：佟佳潞 李冠龙[1] 邓永平[1] 王莹 刘晓兰[1] TONG Jialu;LI Guanlong;DENG Youping;WANG Ying;LIU Xiaolan(College of Food and Biological Engneering,Qiqihar University,Qiqihar 161000;The Third Middle School of Qiqihar,Qiqihar 161000)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161000 [2]齐齐哈尔市第三中学,齐齐哈尔161000

出　　处：《食品工业》2024年第7期186-188,共3页The Food Industry

基　　金：齐齐哈尔大学学位与研究生教育教学改革项目(JGXM_QUG_2021014);黑龙江省研究生课程思政高质量建设项目(HLJYJSZLTSGC-KCSZKC-2022-043)。

摘　　要：研究生教育作为我国高等教育的重要组成,是实现未来人才强国战略目标的重要途径。随着食品行业对人才的需求标准越来越高,研究生教育发展的重点是如何提高研究生教育质量,提升食品学科研究生的科研能力及未来对食品行业的适应能力。依托“优势特色学科”结合食品学科自身优势与特色对研究生进行创新能力培养,以探索研究生的教学改革与实施方向。Graduate education,as an important component of higher education in China,is an important way to realize strategic goals of talent power in the future.With the increasingly high demand for talents in the food industry,the focus of graduate education development is how to improve the quality of graduate education,and to enhance the scientific research ability of graduate students in the food discipline and the adaptability to the food industry in the future.To explore the teaching reform and implementation direction of graduate students,the author conducts personalized management and training of graduate students based on the advantages and characteristics of the food discipline.

关 键 词：优势特色学科 食品研究生 教学改革 

分 类 号：TS20-4[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]