地方新建本科院校“食品加工与安全”领域专业学位研究生协同培养模式研究与实践

Research and Practice of Cooperative Cultivation for Graduate Students of Professional Master's Degree Majoring in Food Processing and Safety of Local Newly-established Undergraduate Colleges

地方本科院校开展联合培养研究生工作是自身发展的需要,也是落实国家创新发展战略的必要选择。为了突出地方高校专业学位研究生培养的特色,以运城学院为例,基于协同理论,构建校内外协同培养基地,实施校校、校所、校企多元协同培养,探索地方新建本科院校"食品加工与安全"领域专业学位研究生的协同培养模式及实施过程中需要思考的问题,通过提升研究生的创新能力,培养符合食品产业发展所需的高层次应用型人才。

Carrying out cooperative training of graduate students is not only the need of the development of local undergraduate colleges,but also the necessary choice of implementing the strategy of national innovation and development.In order to highlight the characteristics of the cultivation of professional degree graduate in local colleges,the paper took Yuncheng University as an example,based on the synergetic theory,by building the collaborative cultivation base,implementing the university and university,university and institute,university and enterprise multivariate collaborative cultivation,the collaborative cultivation practice approach for professional degree graduate majoring in Food processing and safety of local newly-established undergraduate colleges were explored.High-level of applied talents with needs of the food industry were cultivated by promoting the graduate students'innovation ability.