基于科教融合的食品科学与工程专业研究生培养模式探索  

Exploration of Training Mode of Food Science and Engineering Major Postgraduates Based on the Integration of Science and Education

作　　者：姜玮[1] 王二雷 张铁华 JIANG Wei;WANG Erlei;ZHANG Tiehua(Scientific Research Institute of Jilin University,Changchun 130012,China;College of Food Science and Engineering,Jilin University,Changchun 130062,China)

机构地区：[1]吉林大学科研院,长春130012 [2]吉林大学食品科学与工程学院,长春130062

出　　处：《食品与发酵科技》2025年第1期193-196,共4页Food and Fermentation Science & Technology

基　　金：吉林大学研究生教育教学改革建设项目“科教融合食品科学与工程专业人才培养模式改革研究”(2021JGZ31);基于国家重大科研项目的研究生创新能力培养模式探索研究(2023JGY015);吉林省高教学会高教科研课题“有组织科研助推高校科技自立自强的范式研究”(JGJX2023d24)。

摘　　要：以食品科学与工程为代表的应用型学科,具有理论脉络繁复、学科交叉性强的特点,需要将专业理论的掌握与科研内容的实践进行融合,对学生实践动手能力和创新意识要求较高,对于锻炼和培养学生的创新能力具有重要意义。该文分析了当前食品科学与工程专业研究生培养现状,阐明了创新型人才培养面临的困境。文章立足科教融合理念,以吉林大学食品科学与工程专业研究生培养模式为例,提出了改革培养模式的路径,为本专业研究生培养提供参考。Application-oriented disciplines represented by food science and engineering have complicated theoretical framework and strong interdisciplinary features,it is necessary to integrate the mastery of professional theories with the practice of scientific research content,which has high requirements for students’practical ability and innovation consciousness and is great significance for training and cultivating students’innovation ability.This paper analyzes the current situation of postgraduate training in food science and engineering major,and clarifies the dilemma of cultivating innovative talents.Based on the concept of integration of science and education,taking the postgraduate training mode of food science and engineering major in Jilin University as an example,the path to reform the training mode is proposed to provide reference for the training of postgraduates in this major.

关 键 词：食品科学与工程 研究生培养 科教融合 创新型人才 

分 类 号：G643[文化科学—高等教育学]