作　　者： ; ; ;

机构地区： 集美大学生物工程学院

出　　处： 《集美大学学报（教育科学版）》 2013年第1期102-105,共4页

摘　　要： 食品安全学是食品科学与工程专业的主干课程。在课程教学中,我们以培养食品安全复合型人才为目标,依据食品安全学课程的性质与特点,对教学内容、教学方法和考核方式等方面进行了改革探索,努力构建"前沿、互助、实践、双语"的教学模式,提高了学生的综合能力,强化了学生的实践能力,拓展了学生的国际视野,促进了懂专业会管理的食品安全复合型人才培养。 Food safety is a key course for the major of food science and engineering. According to the property and characterization of food safety, we have focused on the education exploration of teaching content, teaching method and assessment method etc. during the teaching and learning process of this course. We have established the teaching model of ＂keeping pace with times, mutual learning, implementing various practices, and bilingual education＂. As a result, the student＇ s ability of learning and practicing is promoted, and their global visions also are developed. In a word, inter-d;sciplinary talents with professional skills and management knowledge of food safety are cultivated in this course.

关 键 词： 食品安全学 教学探索 复合型人才培养

领　　域： [文化科学] [文化科学] [文化科学]