我国食品质量与安全专业的主干课程设置分析研究  

Analysis of Core Professional Courses of Food Quality and Safety in China

作　　者：耿丽晶[1] 周围[1] 郭雪松[1] 张振[1] 孙晶[1] 王会[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,锦州121001

出　　处：《食品工业》2015年第10期226-229,共4页The Food Industry

基　　金：辽宁省普通高等学校本科工程人才培养模式改革试点专业项目;辽宁省高等学校杰出青年学者成长计划(LJQ2012073);辽宁医学院"校长奥鸿博泽基金"(XZJJ20130101-03);中华医学会医学教育研究课题(项目编号:2012-RC-15)

摘　　要：主要采用文献调查法、比较研究法、数据统计法和逻辑分析法等研究方法,对我国部分高等本科院校的食品质量与安全专业课程项目设置进行调查分析,找出现如今我国高等本科院校的食品质量与安全专业在课程设置中存在的不足,并根据存在的问题提出建议,为我国食品质量与安全专业教育的改革和发展提供参考。全国大部分高等院校中食品质量与安全专业设置主干课程15门。将这些课程与培养目标中应具有的能力作对应分析,结果显示,这些课程基本能够满足培养人才的目标,但是对于食品产品销售能力,大部分专业课程设置中缺少对应此能力培养的课程,建议增加食品流通学等课程,以满足该人才培养能力要求。Using literature survey method, comparative method, mathematical statistics and logical analysis, the project settings of professional courses of food quality and safety, in most part of the university and colleges, were investigation and analysis. It has showed the deficiencies and gave some suggestion for the problems existing, which provide as a reference. In most colleges and universities, the main course of food quality and safety is set 15 lessons. These courses should have been analyzed whether were suitable the training objectives. The results showed that these courses can basically meet the personnel training objectives, but for the ability to sell food products, most of the professional curriculum was lack of capacity-building courses. So it is recommended to increase the flow of food science, to meet the personnel training capacity requirements.

关 键 词：食品质量与安全专业 主干课程 课程设置 对比分析 

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]