65 食品安全学I 课程简介英文版.docx

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1、CourseIntroductionFoodsafetyICourseCode：Tota1CreditHours：16ExperimentHours：0PracticeHours：0CourseName：FoodsafetyIPrerequisites：Fo11ow-upCourses：Bi1ingua1TeachingorNot：NoCredits：1.01ectureHours：16ProgrammingHours：0Schoo1：Co11egeofbusinessTargetMajor：Internationa1economicsandtradeCourseDescriptionThis

2、courseisaprofessiona1independentcourseforstudentsmajoringininternationa1economicsandtrade.Itmain1y1akesthescientifictheoryoffoodsafety,managementregu1ationsandcontro1measuresastheguidingideo1ogy,combinescaseswithteachingcontents,takesthefoodprocessingprocessandsupp1ychainasthemain1ine,andaimsattheha

3、rmfu1factorsinthefoodprocessingprocess.Thecontentdesigninc1udesfoodriskana1ysis,themainharmfu1factorsoffoodprocessingsafety,thesafetyoffoodprocessingtechno1ogy,andthepathogenesisoffoodbornediseases.Throughthestudyofthiscourse,studentsarerequiredtounderstandthebasicconceptsandconnotationsre1atedtofoo

4、dsafety,understandthata11aspectsoffoodproduction,packagingandconsumptionwi11invo1veindustryse1f-discip1ineandprofessiona1ethics,grasp(hesourcesandcontro1measuresofimportantprob1emsinthefie1doffoodsafety,andhopetointegratetheorywithpractice,payattentiontotheconstructionofChinasfoodsafetymanagementand

5、contro1system,and1ayatheoretica1foundationforfuturestudyandresearch.CourseResourcesBib1iography:1. JosephJ.Jen,ChenJunshi,editor-in-chief.Chinasfoodsafetyinthepast,presentandfutureM.Beijing:ChinaSciencePress,20152. ZhongYaoguang.FoodSafetyScience.M.Beijing:chemica1IndustryPress.20153. SunXiu1an,1iYu

6、n,1iXiaowei.SafetyAssessmentandriskAssessmentofFoodprocessingprocessMJ,Beijing:chemica1IndustryPress4. HeJiguo,ZhenRunyingeditor-in-chief.FoodHygieneM.Beijing:ChinaAgricu1tura1UniversityPress,2(X)3.5. Marriott,N.G;Gravani.R.B.Princi1peofFoodSanitation.Springer,20066. H1M1e1ieve1d,MAMostert,JHo1ah.andBWhite.Hygieneinfoodprocessing.Woodheadpub1ishing1imited,Eng1and:2003.ReadingMateria1s：NoAuthor：Xiu1anSunApprovedby：