基于创新型食品相关专业研究生培养的改革与实践——以昆明理工大学食品安全研究院研究生教育为例

昆明理工大学食品安全研究院自2012年进行研究生的创新教育改革,认真谋划,从提升生源质量、优化课程体系、强化教研融合、提高论文质量等方面进行改革实践,目的是探索加强食品相关专业的内涵式发展及创新研究生的培养。经过几年的改革与实践,取得了一定的成果,明确了培养方式和课程设置,研究生的创新能力得到提升,就业质量明显提高,学位点授权进一步发展。

The Food Safety Institute of Kunming University of Science and Technology has carried out reforms in postgraduate innovation education since 2012, and has been carefully planning to carry out reform practices in terms of improving student quality, optimizing curriculum system, strengthening teaching and research integration, and improving the quality of papers. The aim is to explore the enhancement of the connotative development of food-related professions and the cultivation of innovative graduate students. After several years of reform and practice, some achievements have been achieved, including clear training methods and curriculum settings, the innovation ability of graduate students has been improved, the quality of employment has been improved significantly, and the degree authorization has been further developed.