摘要
本文就医工融合在《营养与食品卫生学》“食品卫生”教学改革中应用的价值与意义进行探讨,同时重点阐述了本校践行医工融合的教育理念。将食品科学融入在“食品卫生”的教学革新的方案中,借助食品科学对于食品卫生乃至整个产业链的理解和运用,取“食品科学”之“长”,补“营养与食品卫生学”之“短”,完善教程体系,优化“双师型”师资配置,改进教学方式。采用传统教育方式与虚拟现实等现代化技术相结合,使之达到理论与应用相呼应、培养具备新时代该领域岗位胜任力的复合型高素质人才的培养目标。
This paper discusses the value and significance of medical-industrial integration in the teaching reform of"food hygiene"in Nutrition and Food Hygiene.Meanwhile,the study focuses on the educational concept of medical-industrial integration practice in our university,referring to integrating food science into the teaching innovation plan of"food hygiene",and using the understanding and application from food science discipline on food hygiene even the entire industry chain,taking the"strong"of"food science"to supplement the"short"of"nutrition and food hygiene",which fulfills the improvement of the curriculum system,optimization of allocation of"double-qualified"teachers,and modification of teaching methods.The combination of the traditional teaching methods and modern educational technologies such as virtual reality can lead to the training goal of matching theory with application and cultivating compound high-quality talents with the post competencies in this field in the new era.
作者
樊蕊
朱文丽
徐美虹
Fan Rui;Zhu Wenli;Xu Meihong(Department of Nutrition and Food Hygiene,School of Public Health,Peking University,Beijing 100191,China;Beijing Key Laboratory of Food Safety Toxicology Research and Evaluation,Beijing 100191,China)
出处
《中华医学教育探索杂志》
2022年第10期1301-1305,共5页
Chinese Journal of Medical Education Research
基金
北京大学“教学新思路2.0”优先项目(2021YX007)
关键词
营养与食品卫生学
食品科学
医工融合
食品卫生
食品安全
Nutrition and food hygiene
Food science
Medical-industrial integration
Food hygiene
Food safety
