陈敬鑫,米红波*,刘 贺,励建荣,葛永红
(渤海大学食品科学与工程学院,辽宁锦州 121013)
摘要:学科交叉是现今高等教育发展的重要方向,也是提高研究生培养质量的关键举措。食品学科是多学科交叉融合而催生的一门应用学科,以基础学科为前导,以其它相关应用学科为支撑。针对当前我国食品学科研究生创新能力不足,课题研究跟风严重等问题,提出了一些提高食品学科研究生创新能力的建议与措施。
关键词:食品学科群;学科交叉;研究生培养;创新能力
中图分类号:G642 文献标识码:A 文章编号:1674-506X(2021)03-0161-0003
Improve the Innovation Ability of Food Science Graduates Based on the Advantages of Interdisciplinary Integration
CHEN Jing-xin, MI Hong-bo*, LIU He, LI Jian-rong, GE Yong-hong
(College of Food Science and Engineering, Bohai University, Jinzhou Liaoning 121013, China)
Abstract:Nowadays interdisciplinary is an important direction for the development of higher education today, and it is also a key measure to improve the quality of graduate training. Food science discipline is an applied discipline spawned by the basic disciplines, and supported by other related applied disciplines. In the view of the current problems of insufficient innovation ability of food science graduate students in China and the serious follow-up phenomenon of their research topic, this paper puts forward some suggestions and measures to improve the innovation ability of food science graduate.
Keywords:food disciplinary group; interdisciplinary; graduate training; innovation
doi:10.3969/j.issn.1674-506X.2021.03-026
收稿日期:2020-10-19
基金项目:渤海大学研究生教学改革项目“依托食品学科群交叉整合优势提高研究生创新能力的研究与实践”;教育部高等教育司产学合作协同育人项目“渤海大学与广州汇标食品质量与安全检测联合实验室建设项目”;渤海大学教学改革研究项目“基于OBE模式的《食品机械与设备》课程教学大纲设计”(BDJGCZ2019175)
作者简介:陈敬鑫(1985-),男,博士,讲师。研究方向:果蔬加工及贮藏工程。
*通信作者
引用格式:陈敬鑫,米红波,刘贺,等.依托学科群交叉融合优势提高食品专业研究生创新能力[J].食品与发酵科技,2021,57(3):161-163.