地方师范院校食品专业科研创新训练效果探析

The Effect of Scientific Research and Innovation Training in Food Science and Engineering Specialty

作为应用型专业,食品科学与工程专业对本科生的实践与创新能力要求较高。近年来,食品专业的人才培养模式持续完善,本科生参加科研创新训练的比例显著增加。为探究科研训练制度的实施效果,以地方师范院校食品专业为例,追踪近五年食品专业本科生的科研训练情况,从学科竞赛、考研、就业及科研立项等方面分析科研创新训练的实施效果及其对本科生培养质量的影响。结果表明,参与科研创新训练的本科生在科研立项、竞赛获奖及考研录取等方面成功的概率更高,有效提升了本科生的个人实践创新能力及综合素质。科研创新训练计划的实施,对提升食品科学与工程专业人才培养质量起到了积极的促进作用。

As an applied major, Food Science and Engineering demands higher requirements of practice and innovation of undergraduates’ ability. In recent years, with the constant adjustment of talent training mode for major of Food Science and Engineering, the proportion of undergraduates taking part in research innovation training was increasing significantly. To explore the implementation effect of scientific research innovation training system, taking the food specialty of local normal universities as an example, the effects and influences of research innovation training on scientific research project, discipline competition, employment and postgraduate examination were analyzed on the basis of the research innovation training situation of undergraduates majoring in food specialty in recent five years. The results indicated that the higher success rates of students in fields of research projects, awards and entrance examination of postgraduate were obtained afterresearch innovation training. The practical innovation ability and comprehensive qualities were also effectively improved. The implementation of scientific research and innovation training program had played a positive role in improving the quality of cultivation of talents majored in Food Science and Engineering.