“双一流”背景下食品科学与工程研究生人才培养模式研究  

Research and Practice on the Training Model of Graduate Students in Food Science and Engineering under the Background of"Double First-Class"Construction

作　　者：耿敬章[1] 梁引库[1] 党娅 金文刚[1] 闵聪 董建伟 GENG Jingzhang;LIANG Yinku;DANG Ya;JIN Wengang;MIN Cong;DONG Jianwei(College of Bioscience and Bioengineering,Shaanxi University of Technology,Hanzhong 723000)

机构地区：[1]陕西理工大学生物科学与工程学院,汉中723000

出　　处：《食品工业》2025年第2期147-149,共3页The Food Industry

基　　金：陕西理工大2024学度研究生教育教学改革重点研究项目(SLGYJS2402)。

摘　　要：文章基于“双一流”建设指导意见及新时代人才需求,以陕西理工大学食品科学与工程一流学科建设为导向,以基于科教产融合发展的食品科学与工程研究生人才培养为例,介绍食品科学与工程研究生学科以指导思想、培养目标、培养方案及课程体系为基础的科教产融合培养模式和实践路径。实践表明,该培养模式可促进科研学术提升与研究生人才培养、产业服务的同频共振。This paper is based on the guidance opinions of"Double First-Class"construction and the talent needs of the new era.It the construction of first-class disciplines in food science and engineering at Shaanxi University of Science and Technology as the guidance and describes the integration of scientific research,education and industry in the training of master's students in food science and engineering.The paper outlines the model and practice path of the integration of scientific research,education,industry in the training ofmaster's students in food science and engineering based on the guiding ideology,training objectives,training programs,and curriculum system.Practice shows this training model can promote the improvement of scientific research and academic performance,as well as the training of master's students and industrial services in harmony.

关 键 词：“双一流”建设 食品科学与工程 研究生教育 培养模式 实践 

分 类 号：G64[文化科学—高等教育学]