国内外食品质量与安全本科专业课程设置比较分析  

Comparative Analysis of Curriculum Settings for Undergraduate Majors in Food Quality and Safety at Home and Abroad

作　　者：潘磊庆[1] 宋菲[1] 辛志宏[1] 彭菁[1] 孙典洋 PAN Leiqing;SONG Fei;XIN Zhihong;PENG Jing;SUN Dianyang(Nanjing Agricultural University,Nanjing,Jiangsu 210095,China)

机构地区：[1]南京农业大学,江苏南京210095

出　　处：《农产品加工》2025年第2期121-124,128,共5页Farm Products Processing

基　　金：江苏省高等教育教改课题“四新融合下涉农高校食品质量与安全专业人才培养模式研究”(2023JSJG352);南京农业大学教育教学改革研究项目“国内外食品质量与安全本科专业建设特色比较研究”(2021Z009);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：当今,国内外食品产业的迅猛发展对食品专业优质人才培养提出了新要求。通过比较分析国内外食品质量与安全本科专业在课程设置方面的差异,发现国内存在选择灵活度不高、课程融合度欠佳、实训能力培养有待提升等问题。通过参考国外专业课程设置,结合国内实际情况,根据所述问题提出增加课程选择灵活度、加强课程的融合度与广度、强化技能训练与实训操作、提供更多的科研机会等建议,以期为国内食品质量与安全专业的专业课程设置方案提供意见。Nowadays,the rapid development of the food industry at home and abroad has put forward new requirements for training high-quality food professional talents.By comparing and analyzing the differences between domestic and foreign undergraduate food quality and safety training in curriculum setting,it was found that there were some problems,such as low flexibility of professional course selection,poor integration of courses,and unimproved practical training ability.By referring to foreign professional curriculum settings and combining with the actual domestic situation,this paper put forward some suggestions,increasing the flexibility of choosing professional courses,strengthening the breadth of professional courses,strengthening skill training and practical operation,and providing more scientific research opportunities,in order to provide the reference on professional course settings for domestic food quality and safety majors.

关 键 词：食品质量与安全专业 比较分析 专业课程设置 

分 类 号：G640[文化科学—高等教育学]