基于創(chuàng)新能力培養(yǎng)的教研協(xié)同人才培養(yǎng)體系的構(gòu)建

——以重慶三峽學院食品科學與工程專業(yè)為例

打開文本圖片集

摘要 針對目前地方高校在食品專業(yè)人才培養(yǎng)過程中課堂教學和課外科研活動存在資源分配和管理上的矛盾，構(gòu)建“一平臺、兩層面”科教活動融合體系，通過“科研五入”的方法將教學和科研統(tǒng)一到人才培養(yǎng)方案中，以期培養(yǎng)應用型本科人才的創(chuàng)新能力，促進畢業(yè)生綜合素質(zhì)的提高。

關鍵詞 創(chuàng)新;教學;科研;一體化;食品專業(yè)

中圖分類號 S-01   文獻標識碼 A

文章編號 0517-6611（2022）06-0277-03

doi：10.3969/j.issn.0517-6611.2022.06.067

開放科學（資源服務）標識碼（OSID）：

The Construction of Teaching and Research Collaborative Talents Training System Based on Innovation Ability Cultivation—Taking Food Science and Engineering Major of Chongqing Three Gorges University as an Example

WANG Kai-tuo，LI Chun-hong，LEI Chang-yi （College of Biology and Food Engineering，Chongqing Three Gorges University，Chongqing 404100）

Abstract This study was aimed to the contradiction in resource allocation and management between classroom teaching and extracurricular scientific research activities in the process of cultivating food professionals in local universities，the “one platform，two levels” integration system of scientific and educational activities was constructed.In order to cultivate the innovative ability of applied undergraduate talents and promote the comprehensive quality of graduates，teaching and scientific research were unified into the talent training scheme of students via the method of “scientific research into five”.

Key words Innovation;Teaching;Scientific research;Integration;Food specialty

基金項目 重慶市高等教育教學改革研究重點項目（112009）;重慶三峽學院第八批高等教育教學改革研究項目（JGZC1912）;重慶三峽學院校級一流本科課程建設項目（202021）。（剩余5515字）