《食品安全与质量控制》课程改革的探索与实践

Exploration and Practice on Curriculum Reform of Food Safety and Quality Control

《食品安全与质量控制》是食品科学与工程、食品质量与安全2个专业的重要课程,其主要特点是内容广泛,综合性和应用性强。为适应高等教育发展的要求,培养更多高素质的食品安全方面的人才,对该门课程进行了改革。通过这些教学改革,使学生对专业知识的掌握更加牢固,在具体的应用中更加具有针对性。

Food Safety and Quality Control is an important curriculum for the students who major in food science and engineering, and food quality and safety. It is practice-oriented covering a wide range of subjects comprehensively. In order to come up with the rapid development of tertiary education, and cultivate more talents on the food safety, had reformed the course. Though these teaching reforms, the students could have a firm grasp of the professional knowledge, and know how to apply it more precisely.