食品质量与安全本科生教学体系改革探讨  

Teaching System Reform of the Quality and Safety of Food

作　　者：王知松[1] 胡颖[1] 蒋智钢[1] 李岩[1] Wang Zhisong et al(Food Quality and Safety Department, School of Public and Health, Zunyi Medical Uiversity, Zunyi 563000, Chin)

机构地区：[1]遵义医学院公共卫生学院食品基础教研室,贵州遵义563000

出　　处：《安徽农学通报》2017年第9期165-167,共3页Anhui Agricultural Science Bulletin

基　　金：遵义医学院教改项目[2013]j-2-2

摘　　要：该文针对当前高等学校食品质量与安全专业培养、社会需求、学生就业情况、教学改革的现状和问题展开分析,认为当前的教学改革方式对食品质量与安全专业学生的培养存在不足,提出优化教学实践基地的布局、加强食品产品开发设计、食品检验知识体系化培训作为补充条件来完善食品质量与安全专业的培养体系。To analyze the food quality and safety major of the higher school about professional training, social needs, student employment situation, the teaching reform situation and problems, the results show that the training mode of the current teaching reform of food quality and safety major for students is insufficient, put forward to optimize the teaching practice base of the layout, strengthen the food product development and design, system knowledge of food test training as supplementary conditions to improve the training system of food quality and safety professional.

关 键 词：食品质量与安全 教学体系改革 人才培养 实践教学 

分 类 号：G642.0[文化科学—高等教育学]