摘要
食品类专业学位研究生的校企协作培养模式是连接企业人才需求和高校人才培养目标的必由之路,关系着高校专业建设和中国食品产业发展。目前食品类专业学位研究生校企协作培养中存在按学术型培养、脱离食品产业发展需求、学生创新创业理念不强及企业参与培养程度低下等问题。为解决这些问题,文章提出学位点调整培养过程管理细则、师生围绕企业需求设立课题、企业设立以项目为载体的研究生工作站、校企联合设立针对学生与企业导师的双向激励政策等策略。
The collaborative training model between schools and enterprises for graduate students majoring in food-related fields is the essential link connecting the talent demand of companies and the talent cultivation objectives of universities,which is crucial for both professional development in universities and the development of China's food industry.Currently,there are issues in this collaborative training model,such as focusing too much on academic training rather than meeting the needs of food industry development,weak emphasis on students’innovation and entrepreneurship concepts,and low degree of participation from enterprises.To address these problems,evaluation criteria for training quality can be changed by degree-granting institutions;teachers and students can establish research topics based on demands from enterprises;enterprises can set up project-based workstations for graduates;universities and enterprises can jointly establish a two-way incentive policy targeting students and external mentors.
作者
高凯丽
刘玉环
GAO Kaili;LIU Yuhuan(School of Biology and Environmental Engineering,Jingdezhen University,Jingdezhen 333400,China;Biomass Transformation Engineering Research Center of Ministry of Education,Nanchang University,Nanchang 330031,China)
出处
《景德镇学院学报》
2024年第3期115-118,共4页
Journal of JingDeZhen University
基金
江西省学位与研究生教育教学改革研究(JXYJG-2020-014)。
关键词
食品类
专业学位硕士
校企协作
培养策略
major in food
masters with professional degree
schools-enterprises cooperation
cultivation strategy
作者简介
高凯丽(1992-),女,陕西榆林人,博士,讲师,主要从事食品及农林废弃物资源转化研究。
