水产食品安全课程教学改革探讨与实践

Teaching reform and practice of the seafood safety courses

论文针对水产食品安全课程的教学改革进行探索,分析了水产品在食品行业的重要地位及其对食品安全人才的需求特点,结合教学中存在的问题,从教学内容的设计入手,采取"模块化"课程内容设计以强调知识的针对性,合理调整教学内容的权重比例关系。然后针对课程的特点,在整合教学内容、强化实践环节和鼓励学生参与科研实验等方面提出了课程教学的改革与探索。

This paper was focused on the teaching reform of ＂Seafood safety＂. Firstly, the importance of seafood in foodstuff industry and the demands of the talents in food safety were analyzed. Secondly, combined with the problems of teaching and the plans of teaching content, the ＂modular＂ design was adopted to emphasize the pertinence of learning, and the relation of teaching content ratio was adjusted reasonably. Finally, according to the characteristics of the course, the opinion of integrating the teaching content was proposed, and the students were strengthened to processing practice and encouraged to participate in the academic research.