新工科背景下食品卫生学课程教学与实践思考
Reflections on the Teaching and Practice of Food Hygiene Course under the Background of New Engineering

“新工科”背景下本科院校高等教育具有创新化、实践化和开放化的特性。食品卫生学作为食品类各专业核心课程之一，综合性强，涉及到食品微生物学、食品工艺学、食品化学、食品分析与健康相关领域，知识点多，课时少，涉及学科门类多，现有的教学内容和教学模式与新工科背景下对人才的培养需求已经不适应。本文在教学手段、培养方式和考核方式等方面进行了分析思考，提出食品卫生学培养新工科人才的措施，达到培养学生工程思维、提升学生专业素养、培养符合社会需求的高素质食品行业人才的目标。
Under the background of “new engineering”, education should pay more attention to innovation, practicality, and openness. Food hygiene, as one of the core courses in various food related majors, has strong comprehensiveness and involves fields such as food microbiology, food technology, food chemistry, food analysis and health. It has many knowledge points, few class hours, and involves multiple subject categories. The existing teaching content and mode are no longer suitable for the talent cultivation needs under the background of new engineering. Thinking about teaching methods, training methods, and assessment methods, some measures should be proposed for cultivating new engineering talents in food hygiene, achieving the goal of cultivat-ing students’ engineering thinking, enhancing their professional literacy, and cultivating high-quality food industry talents that meet social needs.