【摘要】 为应对食品产业转型升级对高层次创新人才的迫切需求,此研究聚焦当前食品专业研究生培养中存在的创新体系不健全、产教融合薄弱与培养模式单一等问题,探索并实践了一套以“学科交叉、产教融合、项目驱动、多维评价”为核心的新型人才培养模式。我校通过重构前沿交叉课程体系、建立校企协同的“双导师制”与联合实践平台、以国家级项目与产业关键技术难题驱动科研训练,并推行以“代表性成果”为导向的多元评价机制,有效激发了研究生的创新潜力。研究表明,该模式能增强研究生跨学科解决复杂工程问题的能力,提升科研成果的转化价值与职业竞争力,具体体现在学生创新实践成果、高水平论文发表、专利获取与就业质量等多个方面。此研究为食品专业研究生教育改革提供了系统可行的路径,对推动食品产业新质生产力发展具有重要参考价值。更多还原

【Abstract】 In response to the growing demand for high-level innovative talents in the transforming and upgrading food industry, this study addresses key issues in current postgraduate education, including the underdeveloped innovation system, weak industry-education collaboration, and a homogeneous training approach. A novel cultivation model centered on “interdisciplinary integration, industry-education synergy, project-driven training, and multi-dimensional evaluation” has been designed and implemented. Key measures include redesigning the curriculum to incorporate cutting-edge interdisciplinary content, establishing a university-enterprise collaborative “dual-supervisor” mechanism with joint practice platforms, driving research training with national projects and critical industrial technical challenges, and adopting a “representative outcomes”-oriented diversified evaluation system. Practice has shown that this model effectively stimulated postgraduates’ innovative potential, significantly enhancing their ability to solve complex interdisciplinary engineering problems, improving the applicability and translational value of research outputs, and strengthening their professional competitiveness. These outcomes are reflected in multiple dimensions, including student-led innovation projects, high-impact publications, patent acquisitions, and employment quality. This study offers a systematic and practical approach to reforming postgraduate education in food science, and provides meaningful insights for fostering new quality productive forces in the food sector.更多还原