“集团式 项目制”实践创新能力培养模式的探索与思考  

Studies and Insights in the Group-style and Project-driven Training Mode of the Practical and Innovative Abilities

作　　者：彭星云 郭顺堂[1] 苗敬[1] PENG Xingyun;GUO Shuntang;MIAO Jing(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《农产品加工》2025年第3期114-116,120,共4页Farm Products Processing

基　　金：全国农业专业学位研究生教育指导委员会2019年研究课题“农业硕士专业学位食品加工与安全领域培养基地建设与运行模式”(2019-NYZD-13);中国农业大学2019年研究生教育教学改革项目“食品加工与安全领域拔尖创新人才‘集团式’培养模式研究”(JG2019007)。

摘　　要：专业实践是提高专业学位研究生实践创新能力、支撑专业学位研究生培养目标达成的重要培养环节。当前,农业专业学位食品加工与安全领域研究生专业实践过程中存在着研究生实践积极性不高、创新训练不足、目标达成度不高等问题。深入分析了专业实践环节存在的主要问题,提出了“集团式、项目制”实践创新能力培养模式,介绍了该模式的特色、建设方法及其在提高实践基地培养成效方面的积极作用。Professional practice is an important training link to improve the practical and innovative abilities of professional master students and support the achievement of the training objectives.Nowadays,there are some obvious problems in the professional practice of students in the field of food processing and safety,such as low enthusiasm,insufficient innovation,low objectives achievement and becoming a mere formality during the training link.This paper analyzed the main problems existing in the professional training link in this field,put forward the group-style and project-driven training mode of the practical and innovative abilities,and introduced the characteristics,construction methods and positive role of this mode in improving the training effect of the practice base.

关 键 词：专业学位 食品加工与安全 集团式培养 专业实践 

分 类 号：G643[文化科学—高等教育学]