| 学科交叉融合背景下食品专业研究生创新能力提升对策研究 |
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| 引用本文： | 任雪艳,孔庆军,赵珂.学科交叉融合背景下食品专业研究生创新能力提升对策研究[J].教育教学论坛,2020(20):301-302. |
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| 作者姓名： | 任雪艳 孔庆军 赵珂 |
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| 作者单位： | 陕西师范大学食品工程与营养科学学院 |
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| 基金项目： | 陕西师范大学研究生教育教学改革研究项目“构建‘多维度交叉’培养模式提升研究生创新能力的实践探索”(GERP-19-64)。 |
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| 摘 要： | 随着社会的发展和科技的进步,交叉学科的发展日益受到人们的关注。为适应国家对高层次食品类应用型人才的需要,针对食品专业研究生教育的现状及食品类学术型研究生培养模式的改革与实践,探讨如何加强研究生创新能力的建设已经成为现代研究生教育所面临的重要挑战,采取多举措并进,强化多学科交叉融合意识,促进研究生创新能力和综合素质的提升,已成为我国研究生教育改革的主要方向。
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| 关 键 词： | 教育创新 学科交叉 培养模式 |
On Countermeasures of Improving the Innovative Ability of Postgraduates in Food Major under the Background of Interdisciplinary Integration |
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| REN Xue-yan,KONG Qing-jun,ZHAO Ke.On Countermeasures of Improving the Innovative Ability of Postgraduates in Food Major under the Background of Interdisciplinary Integration[J].jiaoyu jiaoxue luntan,2020(20):301-302. |
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| Authors: | REN Xue-yan KONG Qing-jun ZHAO Ke |
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| Institution: | (College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an,Shaanxi 710119,China) |
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| Abstract: | With the development of society and the advancement of science and technology,the development of interdisciplinary subjects has attracted more and more attention.In order to meet the needs of the country for high-level applied talents in food major,in view of the current situation of graduate education in food major and the reform and practice of the cultivation mode of academic graduate students in the major,it has become an important challenge for modern graduate education to explore how to strengthen postgraduates'innovation ability.Taking multiple measures to strengthen the awareness of interdisciplinary integration and promote the innovation ability and comprehensive quality of postgraduates has become the main direction of China's graduate education reform. |
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| Keywords: | education innovation interdisciplinary training mode |
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