新时期“食品质量管理学”教学改革新模式探讨  

Discussion of Teaching Reform Model on“Food Quality Management”in New Era

作　　者：王丽娜 何荣军[1] 钟浩 刘晓凤 WANG Lina;HE Rongjun;ZHONG Hao;LIU Xiaofeng(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014)

机构地区：[1]浙江工业大学食品科学与工程学院,杭州310014

出　　处：《食品工业》2024年第4期264-267,共4页The Food Industry

摘　　要：新时期人们对食品安全工作提出新的要求,而“食品质量管理学”是研究各种影响食品安全的因素、安全性评价方法、质量管理和控制的技术与基本理论,进而对食品质量与安全进行管理和控制的一门技术性学科。为适应新时期培养食品行业人才的需求,文章从教学内容、教学方法以及与实践相结合三个方面探讨新时期“食品质量管理学”教学改革新模式。In the new era,people have put forward new requirements for food safety work,and“Food Quality Management”is a technical discipline that studies various factors that affect food safety,safety evaluation methods,quality management and control techniques and basic theories,and then manages and controls food quality and safety.In order to meet the needs of cultivating talents in the food industry in the new era,this article explores the new teaching reform model of“Food Quality Management”in the new era from three aspects:teaching content,teaching methods,and integration with practice.

关 键 词：食品质量管理学 教学改革 教学内容与方法 实践 

分 类 号：G642[文化科学—高等教育学] TS207.7-4[文化科学—教育学]