中医药院校“食品质量管理与控制”课程教学探索与实践

Exploration to Teaching Reform of Food Quality Management and Control in Traditional Chinese Medicine Colleges

食品质量管理与控制作为食品质量与安全专业的核心课程,重理论轻实践的单一传统教学模式已不能满足食品专业人才的需求,本文基于中医药院校自身的优势资源,从教学内容、教学方法、特色体现、及考核评价等方面探讨该课程的教学改革与实践,旨在为培养体现中医特色的新工科人才提供思路。

Food quality management and control as one professional course of food quality and safety.However,the traditional teaching method that heavy theory and light practice is no longer suitable for training food professionals.Therefore,based on the advantage resources of traditional Chinese medicine colleges,we explored teaching reform and practice of the course from the teaching contents,teaching methods,features of Chinese medicine,and evaluation.Its aim is to provide ideas for training new engineering talents with characteristics of traditional Chinese medicine.