首页|基于"双一流"协同乡村振兴的食品专业硕士培养模式的构建

基于"双一流"协同乡村振兴的食品专业硕士培养模式的构建

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我国高校的"双一流"建设,对高等教育教学改革与创新提出了新的目标与挑战,培养引领新时代发展的高层次食品专业应用型人才迫在眉睫.基于高等教育改革的新要求、学科一流专业的建设优势、学校"双一流"建设的规划以及专业认证标准,本文探究了食品类专业型硕士培养模式的构建行径.在分析当前专业型硕士研究生人才培养不足的基础上,提出"以创新为突破、以涉农加工技术为根基"是"双一流"协同乡村振兴政策推动下食品类专业型硕士培养的重要体现,同时结合创新机制的完善途径,构建"一体三翼两融合"的食品类专业型硕士培养模式与"平台+四化"的联培机制.该培养模式可以有效提升食品类专业型硕士的综合素养、实践能力以及创新创业创造能力.这对推动食品类专业型硕士研究生实现内涵式高质量发展具有重要的时代意义.
Construction of Training Mode of Professional Postgraduates in Food Specialty Based on'Double First-class'and Rural Revitalization
Double top-class construction and rural vitalization strategy have put forward new goals and challenges for the reform and innovation of higher education.It is urgent to cultivate high-level applied talents of food major who will lead the development of the new era.According to the new requirements of higher education reform,the construction advan-tages of first-class disciplines,the planning for double first-class university,and the standards of professional certifica-tion,this paper explored the construction of the training mode of professional degree postgraduates in food specialty.Fur-thermore,based on the current shortage of professional postgraduate talents training,it was put forward that'taking inno-vation as a breakthrough and agriculture processing technology as a foundation'was an important embodiment of food professional degree postgraduate training under the promotion of double top-class construction and rural vitalization strate-gy.Meanwhile,the training mode of food professional postgraduate of'one mainstay,three wings,two in one integra-tion'and'platform combining four modernizations'were constructed.The training mode can effectively improve the com-prehensive quality,practical ability,and innovation ability of professional degree postgraduates.It is of great significance to promote the connotative and high-quality training of professional degree postgraduates.

double first-classrural revitalizationprofessional degreetraining modeinnovation mechanism

关海宁、刁小琴、刘登勇、励建荣、李学鹏、范金波、仪淑敏、张明成、盖圣美、赵志南

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渤海大学食品科学与工程学院 辽宁省食品安全重点实验室 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心 辽宁锦州 121013

双一流 乡村振兴 专业学位 培养模式 创新机制

辽宁省研究生教育教学改革项目辽宁省普通高等教育本科教学改革研究项目辽宁省普通高等教育本科教学改革研究项目辽宁省普通高等教育本科教学改革研究项目教育部第二批新工科研究与实践项目教育部语合中心项目

LNYJG2022412SJG2022025SJG202105SJG202113E-SPNL2020231021YH009CX5

2024

10.16429/j.1009-7848.2024.02.044

中国食品学报
中国食品科学技术学会

中国食品学报

CSTPCD北大核心EI
影响因子：1.079
ISSN：1009-7848
年,卷(期)：2024.24(2)
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