食品加工与安全专业学位研究生实践创新能力培养探索
Practice and Exploration of Cultivating Practical Innovation Ability for Graduate Students Majoring in Food Processing and Safety
于小磊 1张莉力 1田沐阳 1李思琪 2张翔 2金萍1
作者信息
- 1. 锦州医科大学(锦州 121001)
- 2. 锦州市循理教育培训学校(锦州 121001)
- 折叠
摘要
针对当前食品加工与安全专业学位研究生实践创新能力培养存在的诸多问题,以提高食品加工与安全专业学位研究生的实践创新能力为主要目标,将社会上用人单位对人才的需求导向,转化为高校研究生培养部门对专业学位研究生的培养目标.通过走访调研,找出了在专业学位研究生创新能力培养存在课程结构不够合理、校内、校外导师团队建设不足、科研原创性创新性不足、校外实践基地建设有待提高的问题.高校研究生培养部门应采取改进研究生课程体系、加强学科平台建设及导师队伍建设、校企合作共建实践基地、完善论文管理等方面措施提高实践创新能力,从而提升培养质量.
Abstract
In response to the many problems in the cultivation of practical innovation ability for graduate students majoring in food processing and safety,the main goal is to improve the practical innovation ability of graduate students majoring in food processing and safety,and to transform the demand for talent from employers in society into the training goal of graduate departments in universities for professional degree graduate students.Through visits and research,it is found that there are problems in the cultivation of innovation ability for professional degree graduate students,such as unreasonable course structure,insufficient construction of on campus and off campus mentor teams,insufficient originality and innovation in scientific research,and the need to improve the construction of off campus practice bases.The graduate training department of universities has taken measures to improve the graduate course system,to strengthen the construction of disciplinary platforms and mentor teams,and to establish practice bases through school enterprise cooperation improving paper management and other measures to enhance practical innovation capabilities,thereby enhancing the quality of training.
关键词
食品加工与安全/专业学位/实践创新能力/导师团队/培养质量Key words
food processing and safety/professional degree/practical innovation ability/mentor team/cultivation quality引用本文复制引用
出版年
2024
NETL
NSTL
万方数据