中日食品类本科专业课程建设的比较与探讨

Comparison and Discussion of Food Specialty Course Construction between China and Japan

以上海理工大学和日本京都大学食品相关专业为考察对象,分析探讨了两国食品专业在课程设置和教学方法两方面的异同。借鉴日本的经验进行教学改革,包括将化学和生物等课程细化到食品领域、对重要课程进行分段式教学、引入前沿新技术课程、加强毕业设计的难度和前沿性等,有助于培养新时代国际化创新食品专业人才。

Similarities and differences between the food majors of Shanghai University for Science and Technology and Kyoto University in Japan in terms of curriculum and teaching methods were analyzed.Japan had accumulated much mature experience in integrating chemistry and biology into food professional courses,carrying out segmental teaching for important courses,introducing cutting-edge new technology courses,and strengthening the difficulty and frontier of graduation project,which was worthy of being drawn upon by food major curriculum construction in China.These would help to cultivate international innovative food professionals in the new era.