“食品工厂设计与环境保护”课程卫生设计教学探讨  

Discussion on Hygiene Design Teaching of“Food Factory Design and Environmental Protection”Course

作　　者：孙哲浩 李巧玲[1] SUN Zhehao;LI Qiaoling(College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050018)

机构地区：[1]河北科技大学食品与生物学院,石家庄050018

出　　处：《食品工业》2023年第7期168-172,共5页The Food Industry

基　　金：河北省高等学校科学技术研究重点项目(ZD2020341)。

摘　　要：探讨“食品工厂设计与环境保护”课程中卫生设计的相关教学内容,教学方法。食品工厂卫生设计要从厂址选择、工厂内部卫生设计、车间卫生设计、设备的卫生设计及仓库的卫生设计方面进行统筹考虑。结合OBE理念,以学生为中心,理论联系实际,通过课堂一些实际图片的展示结合工厂的参观实习,使学生认知良好的卫生设计能够从源头消除可能给未来食品生产带来的物理、化学及生物的危害,并培养食品专业大学生的工程能力,为今后面临新建及改扩建工厂的实践积累经验。Discuss the teaching contents and teaching methods of hygiene design in the course of“Food Factory Design and Environmental Protection”.The hygienic design of food factory should be considered from the selection of factory site,the hygienic design of factory interior,the hygienic design of workshop,the hygienic design of equipment and the hygienic design of warehouse.Combining OBE concept,student-centered,integrating theory with practice,some actual pictures in class and factory visit and practice,can make students understand that good hygiene design can eliminate the possible physical,chemical and biological hazards to future food production from the source,and cultivate the engineering ability of college students majoring in food.It can play a certain role in the future construction and renovation of the food factory.

关 键 词：食品 工厂设计 卫生设计 教学探讨 

分 类 号：TS208-4[轻工技术与工程—食品科学] G642.4[轻工技术与工程—食品科学与工程]