新工科背景下“食品毒理学”教学内容和方法的创新与探索  

Innovation and Exploration of"Food Toxicology"Teaching Content and Methods under the Background of Emerging Engineering Education

作　　者：涂茂林 王志成 夏强 曾小群[1] 吴振[1] 葛晓鸣 TU Maolin;WANG Zhicheng;XIA Qiang;ZENG Xiaoqun;WU Zhen;GE Xiaoming(College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315800)

机构地区：[1]宁波大学食品与药学学院,宁波315800

出　　处：《食品工业》2023年第10期158-161,共4页The Food Industry

摘　　要：“食品毒理学”是研究和防控食品安全问题的关键理论及方法学,在食品安全性评价、食品检验及食品研发等领域具有指导性作用。该课程理论性较强,且内容抽象,如何在新工科背景下使“食品毒理学”的课程教学质量及教学效率更高、教学效果更好,是各院校待解决的问题。本文阐述了“食品毒理学”课程在实际教学过程中存在的问题,并从丰富教学内容、多元化教学方法及完善课程考核制度等方面入手提出了提高实际教学效果、教学质量的教学方法,有助于为相关企业等提供优秀的食品科学与工程专业人才。In particular,how to improve the teaching quality and eficiency of the"Food Toxicology"course under the background of new engineering is a topic that needs to be solved by various universities.This paper expounds on the problems existing in the actual teaching process of"Food Toxicology",and puts forward teaching methods on how to improve the actual teaching effect and to improve the teaching quality from the aspects of enriching teaching content,diversifying teaching methods,and perfecting the course assessment system.It is in order to provide excellent food science and engineering professionals for related enterprises and so on.

关 键 词：新工科 食品毒理学 教学改革 多元化教学 

分 类 号：G642.4[文化科学—高等教育学] R994.4-4[文化科学—教育学]