“商科”特色食品质量与安全本科专业实践教学体系的构建  

Establish the Business School Characteristic Practical Teaching System of Food Quality and Safety Undergraduate Course

作　　者：白晨[1] 崔琳琳[1] 黄玥[1] 夏慧敏[1] 苏鹏[1] 陆红[2] 

机构地区：[1]上海商学院食品学院,上海200235 [2]复旦大学生物科学教学实验中心生物化学实验室,上海200433

出　　处：《食品工业》2014年第9期212-216,共5页The Food Industry

摘　　要：以应用型人才培养为出发点,重点突出流通环节食品质量与安全管理的相关知识点及实验操作内容,将实验教学、专业实习、毕业实习、毕业论文(设计)、产、学、研合作、资质考证、社会实践有机结合,构建了凸显"商科"院校特色的食品质量与安全本科专业实践教学体系。教学设计在涵盖基础专业知识理论的基础上,紧密结合学科前沿知识点及社会对人才的需求,以达到增强实践教学效能,提升实践教学地位,提高学生学习能力、实践能力、创新能力的目的。A business school characteristic practical teaching system of food quafity and safety specialty at the stand of cultivating application-oriented talents were built, by laying stress on the relevant knowledge points and the experiments in the quality and safety management of food in circulation link. The project systematically integrate experimental teaching, professional practice, graduation intemship, graduation thesis （design）, cooperation of＂manufacture, learning and research＂, licence certification and social practice. In order to promote the efficiency and lift the status of practical teaching, improve the studying, practice and innovation abilities of students, the teaching designment closely combined with the knowledge points in academic foreland and the demands of society for talents.

关 键 词：食品质量与安全 实践教学体系 应用型人才 

分 类 号：TS201.6-4[轻工技术与工程—食品科学] G642[轻工技术与工程—食品科学与工程]