食品毒理学教学体会  

Teaching Experience of Food Toxicology

作　　者：景欣悦 宋志秀 JING Xinyue;SONG Zhixiu(College of Acupuncture and Massage,Health and Rehabilitation College,Nanjing University of Chinese Medicine,Jiangsu Province,Nanjing 210023,China)

机构地区：[1]南京中医药大学针灸推拿学院、养生康复学院,江苏南京210023

出　　处：《中国中医药现代远程教育》2021年第14期9-10,共2页Chinese Medicine Modern Distance Education of China

基　　金：南京中医药大学教育教学改革课题【No.NZYJG2013-05】;南京中医药大学新专业建设专项课题【No.NZYXZY2013-10】。

摘　　要：食品毒理学作为食品卫生与营养学专业食品卫生模块的核心课程,是一门实践性很强的课程,旨在将学习的理论知识运用于实践当中。文章结合食品毒理学的教学经验,以南京中医药大学食品毒理学教学为研究主体,从基础知识的重要性、对新政策新知识的补充及培养学生自主学习能力等方面阐述对目前该门课程的教学体会,为该门课程的改进提供基础。As the core course of food hygiene module of food hygiene and nutrition,Food Toxicology is a practical subject,the purpose of which is to apply theoretical knowledge to practice.Combined with teaching experience in food toxicology,this paper focuses on the teaching of food toxicology in Nanjing University of Chinese Medicine,expounds the teaching experience from the importance of basic knowledge,the supplement of new policy and new knowledge and the cultivation of students’independent learning ability.It may provide the basis for the improvement of this course.

关 键 词：食品毒理学 教学法 食品安全 

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]