中外合作办学条件下《食品质量与安全专业导论》课程教学改革研究  

Research on the Teaching Reform of Introduction to Food Quality and Safety Course under Sino Foreign Cooperation Education

作　　者：权英[1] 陈梦玲[1] 张然[1] 秦红[1] 高林 Quan Ying;Chen Mengling;Zhang Ran;Qin Hong;Gao Lin(School of Biological and Food Engineering,Changshu Institute of Technology,Changshu 21500,China)

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《广东化工》2020年第7期251-251,263,共2页Guangdong Chemical Industry

基　　金：教育部产学合作协同育人项目(基于移动信息化的生物与食品工程类云课程建设201701016012);常熟理工学院中美大学生双向交流项目教育教学改革研究课题项目;常熟理工学院项目化应用型课程立项项目。

摘　　要：《食品质量与安全专业导论》是我校食品质量与安全专业第一学期开设的唯一一门专业必修课程,主要概括本专业的核心课程和专业领域的发展现状,以增强学生的专业意识和专业信心。本文针对中外合作办学模式下本专业学生存在的共性问题,结合该课程的教学经验,进行了三方面的教学改革探索,以期对其他中外合作办学专业课程提供一定的借鉴。Introduction to food quality and safety is the only required course for food quality and safety major in the first semester.It mainly summarizes the core courses and the development status of the major,so as to enhance students'professional awareness and professional confidence.In view of the common problems existing in the students of this major under the mode of Sino foreign cooperation in running schools,combined with the teaching experience of this course,this paper explores the teaching reform in three aspects,in order to provide some reference for other courses of Sino foreign cooperation in running schools.

关 键 词：食品质量与安全专业导论 中外合作办学 教学改革 

分 类 号：G4[文化科学—教育学]