基于食品安全的食品专业教育课程体系构建  

Construction of Food Professional Education Curriculum System based on Food Safety

作　　者：姜君 贾立军[1] 王妍[1] JIANG Jun;JIA Lijun;WANG Yan(Yanbian University,Yanji 133002,China)

机构地区：[1]延边大学,吉林延吉133002

出　　处：《现代食品》2024年第8期154-156,共3页Modern Food

基　　金：吉林省教育厅研究生教育教学改革研究课题支持项目,数字赋能下的农林院校师生学术共同体构建策略研究(JJKH20230022YJG);吉林省高等教育学会科研课题,“融合‘双创’教育理念的高校农业生物技术专业教学改革与实践探究”(JGJX2023D56)。

摘　　要：当前食品安全问题备受社会关注,而食品专业教育作为培养具备食品安全意识和技能的人才的重要来源就显得尤为重要。本研究旨在探讨基于食品安全的食品专业教育课程体系的构建,以提高食品专业学生的综合素质和应对食品安全问题的能力。通过对现有食品专业教育课程的分析,结合食品安全的需求,本文提出了构建食品安全为核心的食品专业教育课程体系的思路和方法,以期为我国食品专业教育的发展提供参考。The current food safety issues are of great concern to the society,and food professional education is particularly important as an important source for cultivating talents with food safety awareness and skills.This study aims to explore the construction of food professional education curriculum system based on food safety in order to improve the comprehensive quality of food students and their ability to deal with food safety issues.By analysing the existing food professional education curriculum and combining the needs of food safety,this paper puts forward the ideas and methods of constructing a food safety-centered food professional education curriculum system,with a view to providing reference for the development of food professional education in China.

关 键 词：食品安全 专业教育 课程体系 

分 类 号：TS201.6[轻工技术与工程—食品科学]