“聚焦产业、五维协同”提升区域食品学科研究生创新能力的探索与实践——以西华大学为例

经过多年的探索和发展,食品学科研究生培养积累经验、取得成果,但随着时代的不断进步,研究生创新能力的培养也面临诸多挑战。当前,食品学科应聚焦食品产业技术突破和产业升级的迫切需求,以提高知识创新和实践创新能力为核心导向,从价值引领、课程改革、科教融合、产教融合和质量保障五个维度进行改革实践探索,“五维协同”提升食品学科研究生创新能力的人才培养水平,达成本学科培养愿意献身食品行业、富有创新精神、综合素质高的应用型、复合型高层次食品专业人才的人才培养目标,为区域食品行业的技术突破和产业升级提供人才支撑和创新活力,构建食品学科专业人才培养的新模式。

After years of exploration and development,the cultivation of graduate students in food science has gained experience and made achievements.However,the innovative ability building of graduate students also faces many challenges with the continuous progress.At present,the food discipline should focus on the urgent need of technological breakthrough and industrial upgrading in the food industry.This study is core-oriented by improving knowledge innovation and practice innovation ability from five aspects of value leading,curriculum reform,integration of science and education,integration of industry and education and quality assurance.The innovation ability of food graduate students can be improved through reforming and practicing to explore the talent training mode of"five dimensional collaboration".Taking this plan,the goal of talent cultivation can be achieved,which aims at raising interdisciplinary high-level food professionals who are willing to devote themselves to food industry,full of innovative spirit and application-type and compound-type high comprehensive quality.This study not only can provide talent support and innovation vitality for the technical breakthrough and industrial upgrading of regional food industry,but also can build a new model of food professional talent cultivation.