《食品标准与法规》课程教学改革研究进展与趋势  

Research Progress and Trends in the Course Teaching Reform of“Food Standards and Regulations”

作　　者：杜超 孙舒扬[1,2] 赵芹[1] 金成武[1] 赵华伟[1,2] DU Chao;SUN Shu-yang;ZHAO Qin;JIN Cheng-wu;ZHAO Hua-wei(School of Food Engineering,Ludong University,Yantai 264025,China;BioNanotechnology Institute,Ludong University,Yantai 264025,China)

机构地区：[1]鲁东大学食品工程学院,山东烟台264025 [2]鲁东大学生物纳米技术研究院,山东烟台264025

出　　处：《饮料工业》2025年第1期43-47,共5页Beverage Industry

基　　金：山东省本科教学改革研究重点项目(Z2023055);2021年山东省高等学校“青创人才引育计划”(食品纳米技术创新团队)。

摘　　要：《食品标准与法规》是一门涉及食品科学、质量管理、法律法规、食品标准等多学科知识的专业课程,是培养食品安全监管等相关专业性人才的必修课。本研究利用文献计量学和知识图谱工具,对2009年以来发表的134篇《食品标准与法规》课程教学改革相关的文献进行了多维度、可视化的计量分析。研究结果可以为了解《食品标准与法规》课程教学改革研究现状及发展趋势提供一定的依据。“Food Standards and Regulations”is a professional course that covers a wide range of interdisciplinary knowledge in food science,quality management,laws and regulations,food standards and so on.It is a compulsory subject for cultivating talents in food safety supervision and other related professions.In this study,a multidimensional and visualized quantitative analysis of 134 literatures related to the teaching reform of the“Food Standards and Regulations”course since 2009 was conducted utilizing bibliometrics and knowledge mapping tools.The results of this research can provide a basis for understanding the current status and development trends in the teaching reform research on“Food Standards and Regulations”course.

关 键 词：食品标准与法规 课程 教学改革 文献计量学 知识图谱 

分 类 号：G42[文化科学—课程与教学论]