产学研结合背景下食品加工专业学位研究生实践创新能力的培养与探索  

Cultivation and Exploration of Practical Innovation Ability of Professional Degree Postgraduate in Food Processing Major under the Background of Industry-University-Research Combination

作　　者：皮钰珍[1] 邵俊花 陶冬冰[1] 张旋[1] 杨梅[1] 冯颖[1] 洛雪 PI Yuzhen;SHAO Junhua;TAO Dongbing;ZHANG Xuan;YANG Mei;FENG Ying;LUO Xue(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳农业大学食品学院,沈阳110866

出　　处：《农业科技与装备》2024年第5期129-131,共3页Agricultural Science & Technology and Equipment

基　　金：沈阳农业大学研究生校级教学立项产学研结合背景下食品加工专业学位研究生实践创新能力的培养与探索(2023-yjs-40);沈阳农业大学校级教学立项翻转课堂结合TBL教学模式在食品专业工艺学实验课中的应用研究(2022-83)。

摘　　要：随着专业学位研究生招生规模的扩大,传统培养模式已无法满足新型人才的培育要求。基于产学研结合,以食品加工专业为例,针对当前高校专业学位研究生培养模式中存在的培养特色不突出、培养目标不明确等问题,提出明确培养目标、完善教学体系、建立考核体系、优化师资队伍、加强实践基地建设等对策,从而为专业学位研究生教育教学改革提供有益尝试。With the expansion of the enrollment scale of professional degree postgraduates,the traditional training model has been unable to meet the requirements of the cultivation of new talents.Based on the combination of industry-university-research,taking the food processing major as an example,in view of the problems existing in the current training mode of professional degree postgraduates in colleges and universities,such as the lack of prominent training characteristics and unclear training objectives,this paper puts forward countermeasures such as clarifying training objectives,improving the teaching system,establishing the assessment system,optimizing the teaching staff,and strengthening the construction of practice bases,so as to provide a useful attempt for the reform of professional degree postgraduates'education and teaching.

关 键 词：产学研结合 专业学位研究生 实践创新能力 培养模式 

分 类 号：G642[文化科学—高等教育学]