Food and Fermentation Industries >

2025 , Vol. 51 >Issue 16: 433 - 440

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041191

Research on training mode of professional master’s degree postgraduates of food specialty based on CiteSpace visual analysis

  • CHENG Anwei ,
  • LI Maiquan ,
  • XIAO Qian ,
  • TIAN Yaoqi ,
  • JIN Zhengyu ,
  • WAN Fachun
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  • 1(College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)
    2(College of Food Science, Jiangnan University, Wuxi 214122, China)
    3(Yuelushan Laboratory, Hunan Agricultural University, Changsha 410128, China)

Received date: 2024-09-30

  Revised date: 2024-12-23

  Online published: 2025-08-29

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Abstract

The establishment of professional master’s degree postgraduates (PMDP) aims to cultivate applicational talents with strong practical abilities, and its training mode has been explored and improved continuously.CiteSpace was used to visually analyze the research hotspots, evolution trend, and development processes of the PMDP training mode of food specialty from China National Knowledge Infrastructure (CNKI) database (2010.1-2024.8), and summarized the main problems and the progress on the training system of PMDP.A total of 232 articles was screened, and the number of articles showed an upward trend since 2015.Network map and clustering analysis showed that practical ability, innovation ability, tutor team, curriculum system reform, industry-education integration, science-technology courtyard were the hot keywords of food professional training in recent years.At present, the problems present in the training mode of food PMDP are “Traditionalization” and “Immobilization”, “Academic deviation” and “Homogenization”.This requires an all-round construction of a collaborative education model from the aspects of leading ideas, platform establishment, optimizing the curriculum system, reforming the training model, and improving the guarantee system.This will strive to improve thinking initiative, professional knowledge and basic skills, practical and innovation ability, thinking and exploration skill of postgraduates, which adapt to the development of the industry and society.

Key words： CiteSpace; professional master’s degree students; food specialty; training mode

Cite this article

CHENG Anwei , LI Maiquan , XIAO Qian , TIAN Yaoqi , JIN Zhengyu , WAN Fachun . Research on training mode of professional master’s degree postgraduates of food specialty based on CiteSpace visual analysis[J]. Food and Fermentation Industries, 2025 , 51(16) : 433 -440 . DOI: 10.13995/j.cnki.11-1802/ts.041191

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