上海交通大学：农业与生物学院食品科学与工程专业《食品安全学》课程教学大纲.pdf_大学文库

《食品安全学》课程教学大纲课程基本信息（Course Information）课程代码（Course Code） FOST341 8 *学时（Credit Hours） 32 *学分（Credits） 2 *课程名称（Course Name）（中文）食品安全学（英文）Food Safety 课程性质 (Course Type) 专业必修课 Core course 授课对象（Audience）食品科学与工程专业本科生 Undergraduate student majoring in Food Science and Technology 授课语言 (Language of Instruction) 中文 Chinese *开课院系（School）农业与生物学院 (School of Agriculture and Biology) 先修课程（Prerequisite）微生物学、食品化学、生物化学 (Microbiology, Food Chemistry, Biochemistry) 授课教师（Instructor）史贤明 Xianming Shi 课程网址 (Course Webpage ) 无 (No webpage) *课程简介食品安全学课程主要阐述在食品生产、加工和贮藏过程中生物污染源、化学污污染源、物理污染源与食品的相互作用机制、所产生的影响、潜在的危害、以及有效的防控策略和原理，同时结合我国和国际食品安全法规以及目前国内外最新研究进展进行讨论。食品安全学课程性质为理论课。食品安全学课程主要教学内容如下：（1）食品安全学导论与前沿进展、食品安全法规与管控（2）生物污染源对食品安全的影响具体包括：1）食源性病原菌（细菌、真菌和病毒）与食品传播的寄生虫和害虫的种类、来源、产毒机理、危害、传播途径、检测分析与防控策略；2）转基因食品的安全性评价；3）食源性植物（果蔬等）毒素的种类、来源、检测方法与清除策略；和 4）食源性动物源（禽肉、水产品等）毒素的种类、来源、检测方法与清除策略。（3）化学污染源对食品安全的影响具体包括：1）食品加工储藏环境对食品安全的影响机制、评价方法、以及防控策略；2）农药残留对食品的危害、检测方法与防控策略； 3）兽药残留对食品的危害、检测方法与防控策略；和 4）食品添加剂的合理使用与安全性评价机制

《4)物理污池源对食品安全的影向 The course of food safety mainly introduces the fundamental intermolecular prevention strategy in processing transmiss sion,and storage,which can b discussed from the principles of biological,chemical,and physical pollution sources. The course of food safety is a theory course. The main offood safety courseareas follows: and frontier development (2)Influence of biological pollution sources on food safety Specifically includes:1)the classifications.sources.toxigenic mechanisms hazards,transmission routes,detection and control strategies of food bome pathogens(bacteria fun ngi,and viruses),parasites,and pests,2)safety evaluation of genetically modified food:3)classifications,sources,detection methods and elimination strategies of food borne plant(fruits and vegetables. ete.)toxins;and 4)classifications,sources,detection methods and elimination strategies of food borne animal toxins(poultry,aquatic products,ete.). Specifically includes:1)the impact mechanism,evaluation method and prevention strategy in food processing and storage environment:2)the harm detection method and prevention strategy of pesticide residues:3)the harm. detection method and prevention strategy of veterinary drug residues,and 4) the reasonable (4)Impact of physical pollution sources on food safety Specifically includes:1)the impact of thermal processing on food safety,2)the ch as irradiation,ultrasound,pulse electri 课程目标与内容(Course objectives and contents) 1,掌握食品安全基本概念和研究方法，综合运用已学到的微生物学和食品化学等学科中的知识和技术来分析外来毒性物质对人类健康和疾病的影啊(A5、B5): 通过学习了解国内外食品安全相关的法律法规(A1,D3) *学习目标针对不同食品中有生物、化学和物理危，掌握三大污染源（生物、 (Learnine 食品安空检测方法与防控策略(A5 Outcomes) 2.Students will master the pathwa d contam moesbologie echanisms of foo )B1 B2 strategies of food safety issues(A5.B4)

（4）物理污染源对食品安全的影响具体包括：1）热加工过程对食品安全的影响；和 2）非热加工，如：辐照、超声波、脉冲电场、高压等对食品安全的影响。 *Course Description The course of food safety mainly introduces the fundamental intermolecular interactions of food and harmful factors, determination methodology, and prevention strategy in processing, transmission, and storage, which can be discussed from the principles of biological, chemical, and physical pollution sources. The course of food safety is a theory course. The main contents of food safety course are as follows: (1) Introduction to food safety, laws and regulations, management and control, and frontier development (2) Influence of biological pollution sources on food safety Specifically includes: 1) the classifications, sources, toxigenic mechanisms, hazards, transmission routes, detection and control strategies of food borne pathogens (bacteria, fungi, and viruses), parasites, and pests; 2) safety evaluation of genetically modified food; 3) classifications, sources, detection methods and elimination strategies of food borne plant (fruits and vegetables, etc.) toxins; and 4) classifications, sources, detection methods and elimination strategies of food borne animal toxins (poultry, aquatic products, etc.). (3) Influence of chemical pollution sources on food safety Specifically includes: 1) the impact mechanism, evaluation method and prevention strategy in food processing and storage environment; 2) the harm, detection method and prevention strategy of pesticide residues; 3) the harm, detection method and prevention strategy of veterinary drug residues; and 4) the reasonable use and safety evaluation mechanism of food additives. (4) Impact of physical pollution sources on food safety Specifically includes: 1) the impact of thermal processing on food safety; 2) the impact of non-thermal processing, such as irradiation, ultrasound, pulse electric field, high voltage, etc. on food safety. 课程目标与内容（Course objectives and contents） *学习目标 (Learning Outcomes) 1．掌握食品安全基本概念和研究方法，综合运用已学到的微生物学和食品化学等学科中的知识和技术来分析外来毒性物质对人类健康和疾病的影响（A5、B5）； 2. 通过学习了解国内外食品安全相关的法律法规（A1，D3）； 3．针对不同食品中有生物、化学和物理危害，掌握三大污染源（生物、化学和物理）污染食品的途径与机制（B1，B2）； 4．结合食品安全中的实际案例，掌握食品安全检测方法与防控策略（A5， B4）。 1. Students will understand the laws and regulations of food safety (A1, D3); 2. Students will master the pathways and mechanisms of food contamination of the three major pollution sources (biological, chemical and physical) (B1, B2); 3. Students will master the determination methodologies and prevention/control strategies of food safety issues (A5, B4)

*毕业要求指标点（见附表）与课程目标的对应关系（仅要求工科类专业课程填写）课程目标毕业要求指标点课程目标 1 3.4 能分析和评价食品工程实践对社会、健康、安全、环境、法律、文化等因素的影响课程目标 2 6.1 了解食品科学与工程专业相关领域的技术标准体系、知识产权、产业政策和法律法规，理解不同社会文化对食品工程活动的影响课程目标 3 8.3 理解工程师对公众的安全、健康和福祉，以及环境保护的社会责任，能够在食品工程实践中自觉履行责任课程目标 4 11.1 掌握食品工程项目中涉及的管理与经济决策方法 *教学内容、进度安排及对应课程目标 (Class Schedule & Course Objectives) 章节教学内容（要点）教学目标学时教学形式作业及考核要求课程思政融入点对应课程目标 1 绪论 Introduction 学习了解《食品安全学》的主要研究内容 1 课堂教学课堂讨论通过《食品安全学》学习，了解该课程所讲授内容，以及食品安全学在我国的发展历史、当前社会在该领域存在的问题、合理的解决策略以及未来该如何改善。课程目标 1 2 食品安全法规与评价 Laws and regulations on Food safety 了解食品安全法律法规 1 课堂教学课堂讨论提高学生对我国和国际食品安全法律法规的意识，为社会培养有责任心、有技术能力的相关人才。课程目标 1 课程目标 4 3 生物污染物 Biological contaminants 掌握细菌、真菌、病毒、虫害和毒素的生物污染物污 14 课堂教学课堂讨论+课后作业 1 通过讲授食源性致病和致死微生物相关因素对食品安全的影响与潜在的危害，增加学生对微生物食品安全的防患意识，提高学生的食源性致病、致死微生物检课程目标 2 课程目标 3