基于工程教育专业认证的食品工艺学课程教学改革探索

根据工程教育专业认证理念,从课程目标、课程内容、课程教学方法设计、成绩评定方式、课程的评价与持续改进机制五个方面提出了《食品工艺学》课程教学改革的探索;提出课程教学改革以学生的培养要求为中心,明确教学目标,提高学生创新思维能力和解决食品工艺学复杂问题的能力,使学生毕业后能满足社会的要求。     

The 2018 Guidelines for Initial IFT Approval of undergraduate food science and food technology programs

IFT Approval of undergraduate food science and technology programs has continued to evolve since its inception in the 1960s. This report provides rationale and outlines key changes in the latest revisions of the IFT Approval Guidelines that were approved by the IFT Board of Directors in 2018. The 2018 Guidelines retained the previously established outcomes‐based assessment model, but includes changes to Program Goals, redefined Standards, and measurable Essential Learning Outcomes. In addition, this report describes a new online submission platform. The report also provides insights into the training and review systems employed by the Higher Education Review Board.     

基于虚拟仿真的食品工艺学实验教学改革与实践

食品工艺学实验是高等学校食品科学与工程专业的一门重要专业必修课程。文章通过对传统食品工艺学实验课程现状的分析,探讨了基于虚拟仿真实验平台的食品工艺学实验课程改革与实践。这种虚实结合的实验教学模式,使学生能够更扎实地掌握食品加工与保藏的基本原理,锻炼与食品加工工艺相关的实践能力,从而真正实现理论联系工厂实际。     

课程思政视角下“食品资源循环与利用”教学改革探讨

本文在对"食品资源循环与利用"课程思政建设背景介绍的同时,提出该课程的课程建设目标与德育目标,对思政课程建设的意义予以说明,阐述了该课程的思政教学建设方法,还分享了课程改革的实践成果。     

食品营养学双语课的教学实践与改革初探

食品营养学课程作为食品类学科的一门重要的专业基础课,主要研究人体对于营养物质的吸收利用及其代谢的过程。该课程是高校食品专业适应国际化的必然途径,符合创新创业教育理念,将双语模式与营养学专业课程高度结合,旨在为学生今后进一步拓宽食品营养学领域专业课程打下理论基础、积累实践技能。     

Genetically modified food for the future: examining university students’ expressions of futures thinking

Futures thinking, or foresight, is increasingly recognised as a key element in science and environmental education. We integrated a futures thinking activity into an undergraduate general science course in Taiwan by using an online thinking and discussion tool that provides scaffolding questions to help students think systematically about future possibilities of the specific topic – genetically modified (GM) food. As a course assignment, the enrolled students were asked to work on and write their responses to this online scaffolding tool over five weeks. The purpose of this study was to examine students’ expressions of futures thinking on GM food as elicited through this assignment. We content analysed the written responses of 99 students who completed the online task. A particular emphasis of analysis was placed on examining students’ thoughts and ideas about ‘preferable’ or ‘desirable’ futures of GM food. Nine themes emerged from the analysis and were found be organised into three categories using factor analysis. These results provided insight into characteristics of students’ futures thinking and underlying perspectives, and can serve as a basis for future-focused curricular and instructional innovations.     

孝感市区托幼儿童膳营养调查分析

目的 了解新世纪托幼儿童膳食营养摄入情况,为集体儿童合理膳食摄入提供依据。方法于2003年5月19日～23日对市财贸幼儿园,用称量和记账法调查,并从大、中、小三个年级随机各抽一个班进行体格检查。结果 儿童身高、体重均值(除5岁组外)均比九市区身高、体重均值偏低(P<0.05、P<0.01)。结论 各类食物摄入量和三大营养素供给量均低于供给量标准,热能来源和三餐热能比例及优质蛋白供给量比较合理。     

农药、饲料污染对食品安全影响的经济评估

对于农药、饲料污染对食品安全的经济损失的评估,可以从污染食品对人体的伤害方面进行计量。污染食品对人体的伤害主要有死亡、疾病和精神上的损害,因而,对死亡、疾病和精神损害进行评估即可计算出农药、饲料污染对食品安全所造成的经济损失。     

Sustainable food education: what food preparation competences are needed to support vegetable consumption?

Abstract

Contributing to more sustainable diets is a major challenge for contemporary environmental education. It implies an increase in the share of plant-based foods and of home-cooked meals. Awareness of this is widespread but taking concrete action is not easy. What competences does it call for? To identify them, we proposed an 8-month training course to groups of young adults in France. Their consumption of vegetables and the competences they mobilized were collected at the end of the training and 8?months later. The competences used by the participants with the lowest consumption of vegetables included controlling their food budget, collecting information about processed foods and planning what they would like to eat. The competences used by the participants with the highest consumption included planning meal preparation, being flexible, choosing quality products and mastering the preparation of fresh vegetables. These results are of interest for designing education programmes for sustainable diets.     

近代中国的粮食国际贸易研究

近代中国的粮食国际贸易，是帝国主义利用特权向中国倾销大米、面粉，掠夺中国的大豆、豆饼等农产品资源，是一种不公平的、掠夺性的进出口贸易，其根源是帝国主义利武力在华攫取一系列政治经济特权，控制了中国的政治经济命脉，使中国丧失了关税和贸易自主权；同时，近代中国沉重的人口压力和腐败的清朝政府媚外欺内的关税政策也是重要原因。