食品经济、食品安全、食品法规等相关内容纳入课程教学内容，将理论教 学、案例赏析、实践训练三方面相互渗透，紧密结合，实现教、学、做有 机地融为一体。 "Food economics and marketing analysis"involves the general theories of onomic managem mainly teaches the development status of food industry;introduces the strategies of product development,pricing and marketing;and studies the factors that affect food safety and their influences on food product development and consumption,which exhibits distinctive food industry characteristics. he main goal of this course is that students can expand their horions base on food industry and understand the food market and industry from macro 课程简介（英 文) perspectives;master the specific links of the food industry;learn to apply the (Description) theory of food economic management into specific food industry:understand he importance of food safety on food production and consumption.This secan cutivate the studentsawareness of analyzing the food industry from the perspective of economic management,and improve their abilities t find,analyze and solve problems at mean time. The curriculum design breaks the traditional practice in which discipline ystem determines the curriculum content.and combines food engineering food economics,food safety,food laws and regulations into the teaching .In this course,theory teaching,case appreciation,and skills training are highly relevant and penetrate mutually. 课程目标与内容(Course objectives and contents) 、正确认识食品科学与工程专业作为通盖食品加工、营养与安全学科的重要 性和潜在的发展能力，掌握专业核心知识在食品行业中的应用(B2):具有宽 广的跨学科知识，掌握经济学基本理论及营销学知识在食品科学与工程学科领 课程目标 域的应用(B3): Course obie b立足行哈领.年志成为且有食只行业全局视的国栋A) 通过营销实践等内会 强沟通协作与管理领号能力(C2),通过案例分析 等内容发散批判性思维、实线与创新能力(C3)；强调诚实守信，忠于职守(D3) 在职业发展中的重要性。 课程目标 业要求指标点 23能认识到解决工程问题有多 毕业要求指标 点与课程日标 课程目标 种方策选择，能通过查阅文献 的对应关系 究寻求可替代的解决方聚，培 分析问题的能力。 8.3型解工程师对公众的安全、 课程目标2 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 食品经济、食品安全、食品法规等相关内容纳入课程教学内容，将理论教 学、案例赏析、实践训练三方面相互渗透，紧密结合，实现教、学、做有 机地融为一体。 *课程简介（英 文） （Description） “Food economics and marketing analysis” involves the general theories of economic management and the specific characteristics of the food industry. It mainly teaches the development status of food industry; introduces the strategies of product development, pricing and marketing; and studies the factors that affect food safety and their influences on food product development and consumption, which exhibits distinctive food industry characteristics. The main goal of this course is that students can expand their horizons based on food industry and understand the food market and industry from macro perspectives; master the specific links of the food industry; learn to apply the theory of food economic management into specific food industry; understand the importance of food safety on food production and consumption. This course can cultivate the students' awareness of analyzing the food industry from the perspective of economic management, and improve their abilities to find, analyze and solve problems at mean time. The curriculum design breaks the traditional practice in which discipline system determines the curriculum content, and combines food engineering, food economics, food safety, food laws and regulations into the teaching contents. In this course, theory teaching, case appreciation, and skills training are highly relevant and penetrate mutually. 课程目标与内容（Course objectives and contents） *课程目标 (Course Object) 1、正确认识食品科学与工程专业作为涵盖食品加工、营养与安全学科的重要 性和潜在的发展能力，掌握专业核心知识在食品行业中的应用（B2）；具有宽 广的跨学科知识，掌握经济学基本理论及营销学知识在食品科学与工程学科领 域的应用（B3）； 2、立足行业领域，矢志成为具有食品行业全局观的国家栋梁（A5）； 3、通过营销实践等内容增强沟通协作与管理领导能力（C2），通过案例分析 等内容发散批判性思维、实践与创新能力（C3）；强调诚实守信，忠于职守（D3） 在职业发展中的重要性。 毕业要求指标 点与课程目标 的对应关系 课程目标 毕业要求指标点 课程目标 1 2.3 能认识到解决工程问题有多 种方案选择，能通过查阅文献研 究寻求可替代的解决方案，培养 分析问题的能力。 课程目标 2 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