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《Farm Products Processing》 2015-17
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Collaborative Innovation Reform About Innovative Personnel Training Mode of Provincial Universities' Food Undergraduate

WANG Weimin;CHEN Suhua;YANG Zhijuan;ZHONG Saiyi;College of Food Science and Technology,Guangdong Ocean University;  
This article analyzes the problems existing in the collaborative innovation and personnel training mode from the aspects of the meaning of collaborative innovation and the related background,and then proposes the new idea about training mode of collaborative innovation and expounds the ideas about setting up the new training mode, adjusting the structure of discipline,reforming curriculum system,optimizing teaching contents,strengthening the cultivation of comprehensive quality,establishing the tutorial system,attaching importance to improving students' innovation ability. This article provides the strong theoretical foundation and has certain reference value for improving the food undergraduate's ability and quality.
【Fund】: 2013年广东省教改计划项目(粤教高函[2013]113号-223);; 2014年广东省高等教育教学改革项目(粤教高函[2014]97号-109);; 2012年广东海洋大学教改项目(XJG201209);; 2013年广东海洋大学教改项目(XJG201337)
【CateGory Index】: G642.0;TS20-4
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