新时代食品学科研究生教育高质量发展培养模式探索  

Exploring Training and Development Mode for High-quality Education of Food Graduate in the New Era

作　　者：周晶 严瑞芳 孙秀兰[1] ZHOU Jing;YAN Ruifang;SUN Xiulan(School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《农产品加工》2025年第7期120-122,127,共4页Farm Products Processing

基　　金：江南大学研究生教育教学改革研究与实践课题(YJSJGYB22_002)。

摘　　要：在新时代背景下,高质量研究生教育是我国研究生教育改革和发展的核心任务及关键目标,也是“双一流”战略的重要内容和不二选择。随着食品学科研究生培养规模不断扩大,研究生教育质量的提升受到制约,为提升研究生培养质量,从学院现有的研究生教育培养体系入手,从招生机制改革、导师队伍建设、课程建设、科产教融合、过程管理、国际交流和信息化质量评价等7个维度出发,探索一种食品学科研究生教育高质量发展的科学培养模式。Under the background of the new era,high-quality graduate education is the core task and key goal of the reform and development of graduate education in our country,and it is also an important content and the only choice of“double first-rat”strategy.With the continuous expansion of the scale of postgraduate training in food science,the improvement of the quality of graduate education was restricted,in order to improve the quality of postgraduate training,starting from the existing graduate education and training system of the college,the article explored an effective and scientific training model for the high-quality development of food graduate education through seven dimensions:reform of enrollment mechanism,construction of tutor team,curriculum setting,integration of industry and education,process management,international exchange,and information-based evaluation.

关 键 词：食品研究生 高质量发展 培养模式探索 

分 类 号：G642[文化科学—高等教育学]