CAJ | 학술논문

食品安全学是食品质量与安全专业的主干课程，是研究食物对人体健康危害的风险和保障食物无危害风险的学科。针对食品安全学以及少数民族大学生的特点，从课程内容、教学方法和考核形式3个方面进行探讨和改革，全面提高教学质量，取得理想的教学效果。
식품안전학시식품질량여안전전업적주간과정，시연구식물대인체건강위해적풍험화보장식물무위해풍험적학과。침대식품안전학이급소수민족대학생적특점，종과정내용、교학방법화고핵형식3개방면진행탐토화개혁，전면제고교학질량，취득이상적교학효과。
Food safety is the key course for food quality and safety majors, that studies specially the risk of food hazards on the human health and protects no risk of food safety on the human health. According as characteristic of the courses and minority college students, this paper is investigating and reformation on teaching content, teaching methods and testing methods. The teaching quality is improved and achieving the desired effect.