摘要
“食品安全进展”是食品类专业研究生教育的一门重要的专业课程。基于教学过程中存在的主要问题,结合研究生培养的特点和要求,从优化课程目标、规范课程体系、调适教学方法、健全课程评价4个方面对课程进行改革与探索,以期提高课程教学质量,为高素质食品专业人才的培养提供参考。
The Advance on Food Safety is an important professional course for the postgraduate students of food science and engineering and other related majors.Based on the main problems existing in the teaching process and the characteristics and requirements of postgraduate training,teaching reform and exploration were carried out from optimizing curriculum objectives,standardizing curriculum system,adjusting teaching methods and improving curriculum evaluation,hoping to improve the teaching quality of the course and provided reference for the cultivation of high-quality food professionals.
作者
李波
岳晓月
季宝成
相启森
白艳红
LI Bo;YUE Xiaoyue;JI Baocheng;XIANG Qisen;BAI Yanhong(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou,He'nan 450001,China)
出处
《农产品加工》
2024年第17期143-145,149,共4页
Farm Products Processing
基金
河南省研究生教育改革与质量提升工程项目、优质课程项目“食品安全进展”(YJS2023KC10)。
关键词
食品安全进展
研究生课程
教学改革
实践探索
Advance on Food Safety
postgraduate course
teaching reform
practice exploration
