“食品+X”多学科交叉融合背景下食品学科研究生课程体系建设与探索  

The Construction and Exploration of Postgraduate Curriculum System in Food Discipline under the Background of the Multi-Subject Integration of“Food+X”

作　　者：杨立娜 崔士坤 曹雪慧 宋虹 王胜男 郑月 刘贺 YANG Lina;CUI Shikun;CAO Xuehui;SONG Hong;WANG Shengnan;ZHENG Yue;LIU He(School of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Department of Discipline Construction and Planning,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,锦州121013 [2]渤海大学学科建设与规划处,锦州121013

出　　处：《食品与发酵科技》2024年第6期149-152,共4页Food and Fermentation Science & Technology

基　　金：辽宁省研究生教育教学改革研究项目(LNYJG2023281);辽宁省普通高等教育本科教学改革研究项目(SJG2022025);渤海大学创新创业教学改革研究项目(2023CXCYJG028);渤海大学研究生教育教学改革项目(YJG20210029)。

摘　　要：研究生教育是我国拔尖创新人才培养工作的主体,但其教育模式依旧属于典型的科研应试型传统模式,学生在知识融合、科技创新、成果转化等方面存在明显不足。食品学科与理、工、农、医、文等多学科交叉融合,不仅可以提升传统学科的建设层次和发展水平,也能催生新的学科领域及创新型人才。该文重点介绍了“食品+X”研究生课程体系建设现阶段存在的问题,并总结了相应的课程体系建设举措,以期增强我国食品学科研究生在世界竞争性发展中的知识储备能力与创新能力。Postgraduate education is the mainstay of cultivating high-level innovative talents in our country,but it still belongs to the typical traditional mode of research-exam oriented education,and students have obvious shortcomings in knowledge integration,technological innovation,and achievement transformation.The integration of food discipline with multiple subjects such as science,engineering,agriculture,medicine,and humanities not only enhances the construction and development levels of traditional disciplines,but also promotes the emergence of new discipline fields and innovative talents.This article focuses on introducing the current problems in the construction of the“Food+X”postgraduate curriculum system,and summarizes corresponding solutions of curriculum system construction to enhance the knowledge reserve and innovation ability of Chinese food discipline postgraduates in the world competitive development.

关 键 词：食品学科 交叉融合 研究生 课程体系 

分 类 号：G642[文化科学—高等教育学]