浅谈食品质量与安全专业建设的规范化  

Brief Introduction to the Normalization of the Major Construction of Food Quality and Safety

作　　者：张孝刚[1] 唐玲[1] 王知松[1] 李岩[1] 

机构地区：[1]遵义医学院公共卫生学院,贵州遵义563006

出　　处：《安徽农学通报》2016年第15期150-154,共5页Anhui Agricultural Science Bulletin

基　　金：遵义医学院教育教学改革计划;编号j-2-2

摘　　要：全国开办食品质量与安全专业的各大高校一直都在探索自己的专业优势与特色,但真正明确提出其专业人才所要达到的基本水平和具有的优势却不多。各校培养方案,包括现有专业规范所提出的人才培养目标、要求等都较为笼统。食品质量与安全专业人才质量参差不齐,建设缺乏规范化。该文针对此问题,从专业现状,课程规范,师资力量建设和专业进一步发展几方面,简述了专业建设的规范化问题,以期为高等院校专业人才培养方案的优化提供参考。The universities of China, which have food quality and safety major, have explored the advantages and characteristics of the major for a long time, but only a small part of these universities clearly propose the basic level and the advantages that the professionals need to achieve. The training program of each university, including the training aims and requirements of professional that proposed based on the existing professional norms, are in general and not detailed. The professional quality of food quality and safety major are uneven, and the major construction al- so lacks normalization. Aiming at this problem, the normalization of food quality and safety major construction is briefly discussed in this paper, based on the current situation of major, the normalization of curriculum, the construc- tion of faculty and the further development of major. The aim is to provide a reference for the optimization of the train- ing program of the universities of China.

关 键 词：现状 课程规范 课程内容 师资 发展 

分 类 号：G642[文化科学—高等教育学]