基于创新能力培养的教研协同人才培养体系的构建

——以重庆三峡学院食品科学与工程专业为例

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摘要 针对目前地方高校在食品专业人才培养过程中课堂教学和课外科研活动存在资源分配和管理上的矛盾，构建“一平台、两层面”科教活动融合体系，通过“科研五入”的方法将教学和科研统一到人才培养方案中，以期培养应用型本科人才的创新能力，促进毕业生综合素质的提高。

关键词 创新;教学;科研;一体化;食品专业

中图分类号 S-01   文献标识码 A

文章编号 0517-6611（2022）06-0277-03

doi：10.3969/j.issn.0517-6611.2022.06.067

开放科学（资源服务）标识码（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

基金项目 重庆市高等教育教学改革研究重点项目（112009）;重庆三峡学院第八批高等教育教学改革研究项目（JGZC1912）;重庆三峡学院校级一流本科课程建设项目（202021）。（剩余5515字）