面向应用型人才培养的“食品安全监督管理学”课程教学改革研究

The Teaching Reformof Basic Course of"Food Safety Supervision and Management"Oriented to Applied Talents Training

课程体系建设是高校内涵建设的关键组成部分,与提升高校人才素质和专业能力密切相关,是培养应用型人才必不可少的基础性工作。“食品安全监督管理学”是食品科学与工程本科专业的核心课程,具有综合性、多元性和应用性等特点,对提高学生综合素质、创新能力和专业水平起着至关重要的作用。本研究从培养应用型人才角度出发,对“食品安全监督管理学”课程的教学现状进行了调研与分析,并提出对实践教学体系、案例教学、“双师型”教师队伍、教学评价体系等方面的建设与改革措施,以提高教学效果,培养能够满足社会和食品行业需求的应用型人才。

Curriculum system construction is a key part of the connotation construction of colleges and universities.It is closely related to the improvement of the quality and professional ability of college talents,and it is an essential basic work for cultivating applied talents."food safety supervision and management"is the core course of food science and engineering undergraduate major.It has the characteristics of comprehensiveness,diversity and application,and plays a vital role in improving students'comprehensive quality,innovation ability and professional level.In this paper,from the perspective of training applied talents,the teaching status of"Food safety supervision and management"course is investigated and analyzed,and the construction and reformmeasures of practical teaching systemconstruction,case teaching,"double-qualified"teachers,teaching evaluation systemconstruction and reformmeasures are proposed,so as to improve the teaching effect and cultivate applied talents who can meet the needs of society and food industry.