食品加工与安全专业学位硕士实践能力联合培养探索
Exploration on Co-cultivation of Master's Practical Ability in Food Processing and Safety
薛秀恒 1周裔彬1
作者信息
- 1. 安徽农业大学茶与食品科技学院,安徽合肥230036
- 折叠
摘要
根据食品加工与安全专业学位硕士的培养需求,结合实际发展需要,论述了食品加工与安全专业学位硕士产学研联合培养的必要性;通过校企、校所合作进行校外实践基地建设、联合培养导师队伍遴选、实践与农业推广技术培养及联合培养基础条件建设等模式进行探索,为实现高校、科研院所和企业密切合作,产学研联合培养高层次应用型人才提供参考模式.
Abstract
According to the training requirements of master degree in food processing and safety,the necessity of co-cultivation in food processing and safety was discussed combing with the needs of actual development.The co-cultivation modes were distinguished on the construction of research institutes and enterprises base,the selection of teaching team staff,practice and promotion of agricultural technology training and the basic conditions construction.The purpose is to provide reference for the teaching of food processing and safety professionals in agricultural universities.
关键词
食品加工与安全/专业学位硕士/实践教学/培养方式Key words
Food processing and safety/Professional master's degree/Practical teaching/Cultural modes引用本文复制引用
基金项目
安徽省高等教育振兴计划项目(2014zytz004)
安徽省高校产学研联合培养研究生示范基地项目()
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据