新工科背景下食品质量与安全专业课程体系改革研究  

Research on Curriculum System Reform of Food Quality and Safety Specialty under the Background of New Engineering

作　　者：潘磊庆[1] 宋菲[2] 董洋[2] 方莉 Pan Leiqing;Song Fei;Dong Yang;Fang Li(Nanjing Agricultural University,Nanjing 210095,Jiangsu,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]南京农业大学,江苏南京210095

出　　处：《高等农业教育》2021年第5期96-100,共5页Higher Agricultural Education

基　　金：教育部第二批新工科研究与实践项目:基于多学科交叉融合的食品科学与工程专业人才培养模式改革与实践(E-SPNL20202313);南京农业大学教育教学改革研究项目:新工科背景下食品质量与安全专业课程体系改革研究(2019Y028);南京农业大学人文社科基金项目:“以本为本”理念下农业高校复合型应用型人才培养研究(SKGL2019010)。

摘　　要：依据当前食品安全问题频发的社会形势开设了食品质量与安全专业,作为新兴的工科专业,当前新工科建设对该专业提出了更高更新的要求。对当前食品质量与安全专业课程体系建设中存在的问题进行分析,并提出课程体系改革路径和可行策略,为响应新工科建设,培养"新工科"食品专业高素质创新型、应用型、复合型人才提供借鉴。According to the current social situation of frequent food safety problems,the food quality and safety specialty is set up.As a new engineering specialty,the deepening construction of new engineering puts forward higher requirements for this specialty.This paper analyzes the problems existing in the current curriculum system construction of food quality and safety specialty,and puts forward the path and feasible strategy of curriculum system reform,so as to provide reference for responding to the construction of new engineering and cultivating high-quality innovative,applied and compound talents of “new engineering” food specialty.

关 键 词：新工科 食品质量与安全 课程体系 改革 

分 类 号：G642.3[文化科学—高等教育学]