食品类研究生创新能力培养措施探索

Discussion of Cultivation Measures on Innovation Ability of Postgraduates in Food

为培养具备创新能力的食品类研究生复合型人才,以适应社会发展的需要,根据食品专业特点,从研究生开题、导师制与导师合理引导、"产、学、研"结合、研究团队、创新激励机制等方面论述系列措施对食品类研究生创新能力培养的影响,分析表明改革食品类研究生人才培养模式,组建以团队指导的导师队伍及建立创新激励机制等是培养食品类研究生创新能力的重点内容。

Training compound talents with innovation ability of postgraduates in food specialty is the requirement of social development. According to professional characteristics of food, the effect of series of cuhivation measures, such as undergraduate thesis proposal, graduate student topic selection, tutorial system, combination of production, study and research, research team, incentive mechanism of innovation etc, on innovation ability of food graduate student is discussed in the paper. The analysis shows that the key contents of the training innovation ability of postgraduates in food specialty are to innovate personnel training model of food postgraduates, to set up the team guidance of the tutor team, and to establish the incentive mechanism of innovation.