摘要
基于国内外专业学位研究生教育模式,分析我国全日制食品类专业学位硕士培养中的主要问题,提出优化课程设置、以项目为载体联合培养、开展三位一体的实践教学等措施,为培养食品类专业硕士的创新实践能力提供借鉴和参考。
Based on the professional degree graduate education model at home and abroad,this paper analyzes the main problems in the training of master's degree in China,and puts forward measures such as optimizing curriculum setting,joint training with projects as the carrier,and carrying out trinity practical teaching,in order to provide reference for the innovative practice ability of master's degree in food specialty.
作者
牛广财
王长远
唐彦君
魏文毅
李志江
迟晓星
NIU Guangcai;WANG Changyuan;TANG Yanjun;WEI Wenyi;LI Zhijiang;CHI Xiaoxing(College of Food Science Heilongjiang Bayi Agricultural University,Daqing Heilongjiang 163319,China;Heilongjiang Agricultural Product Processing Engineering Technology Research Center,Daqing Heilongjiang 163319,China)
出处
《农业科技与装备》
2021年第4期84-85,共2页
Agricultural Science & Technology and Equipment
基金
黑龙江八一农垦大学学位与研究生教育教学改革研究项目(YJG201804)
黑龙江省高校首批“新工科”研究与实践项目:食品类专业新工科协同育人模式改革与实践(黑教高函[2018]681号)
黑龙江省高等教育教学改革项目:新工科背景下食品类专业校外实践教学模式的构建与应用(SJGY20190473)。
关键词
新工科
食品类专业
专业硕士
培养模式
new engineering
food specialty
professional master
training mode
