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1、Syllabus ofFood safety ICourse Name： Food safety ICourse Code：Credits ： 1.0Total Credit Hours ： 16Lecture Hours： 16Experiment Hours： 0Programming Hours： 0Practice Hours： 0Total Number of Experimental (Programming) Projects 0Where, Compulsory ( 0 ), Optional ( 0 ).School ： College of businessTarget M
2、ajor： International economics and tradeI、Course Nature & AimsThis course is designed for students majoring in international economic and trade professional independent curriculum, which is mainly guided by the scientific theory of food safety, management regulations and control measures, and with th
3、e food processing process and supply chain as the main line, in view of the hazard factors in the food processing process, the content design includes food risk analysis, the main hazard factors of food processing safety, the security of food processing technology, the relationship between foodborne
4、 diseases and food safety and so on. Combining the case with the teaching content. This course requires students to understand the basic concepts and connotations related to food safety, and to master the sources and control measures of important issues in the field of food safety, and hope that stu
5、dents can integrate theory with practice and pay attention to the construction of food safety management and control system in our country. By mastering the basic theory, basic skills and discipline development direction of food safety science, It can lay a theoretical foundation for future study an
6、d scientific research.II、Course Objectives1. Moral Education and Character Cultivation.In the long river of food safety governance, morality is upstream and law is downstream. Therefore, if we want to solve food safety problems from the root, the implementation of law and Germany can effectively ens
7、ure food safety. The restriction of law on human beings is mandatory, while the binding force of morality on human beings is reflected in two aspects: heteronomy and self-discipline, in which heteronomy can be sublimated into the internal self-discipline of the subject under the guidance of public o
8、pinion and traditional habits. Learn the contents of food safety through the course, and have a comprehensive understanding of the relevant knowledge of food safety. This course puts forward the content of effective measures to solve the problem of food safety from the perspective of ethics. Through
9、 the analysis of food safety incidents related to peoples health, such as melamine milk, clenbuterol ham sausage, dyed steamed bread, etc., to cultivate students* sense of integrity. When theirBeijing: chemical Industry Press4. He Jiguo, Zhen Runying editor-in-chief. Food Hygiene M. Beijing: China A
10、gricultural University Press, 2003.5. Marriott, N.G.; Gravani, R.B. Princilpe of Food Sanitation. Springer,20066. H L M Lelieveld, M A Mostert, J Holah, and B White. Hygiene in food processing. Woodheadpublishing limited, England:2003.Reading Materials：NoIX、NotesPrerequisites:Follow-up Courses:Conte
11、nts and Requirements of Students* Self-study: Real-time tracking of important food safety events and discussion of food safety hidden dangersBilingual Teaching or Not: NoRequirements and Proportion of Bilingual Teaching: NoneDiscipline and Considerations of Practice Session: No practice sessionNotes
12、: Noengaged in food-related work in the future, they will consciously put peoples health and safety in the first place. Cultivate their sense of social responsibility and let students set up a sense of responsibility for food safety after theoretical study.2. Course ObjectivesThrough the study of th
13、is course, the methods for students to scientifically understand the safety risks in food can be established, proficient in the basic concepts and connotations related to food safety, and track the sources and control measures of important problems in the field of food safety in real time. Students*
14、 qualities, skills, knowledge and abilities: combining case and the teaching content, through the learning of this course, students are required to understand and hope that students can combine integrate theory with practice and pay attention to the construction of Chinas food safety management and
15、control system. The qualities, skills, knowledge and abilities that students possess are as follows:Objective 1. Skillfully grasp the basic concepts and connotations of food safety, and understand the situation of food safety at home and abroad. (Corresponding to Chapter 1, supporting for graduation
16、 requirements index 1.1-1.3)Objective 2. Skillfully master the scientific theoretical framework and methods of food safety risk analysis (Corresponding to Chapter 2, supporting for graduation requirements index 4.1-4.3)Objective 3. Grasp and track the sources and control of important problems in the
17、 field of food safety in real time (Corresponding to Chapter 3, 4, supporting for graduation requirements index 8.1-8.3)Objective 4. Understand the relationship between foodborne diseases and food safety (Corresponding to Chapter 5, supporting for graduation requirements index 11.1-11.3)Supporting f
18、or Graduation RequirementsThe graduation requirements supported by course objectives are mainly reflected in the graduation requirements indices 2-3,7-1,7-2,8-1, as follows:Supporting for Graduation RequirementsCourseObjectivesGraduationRequirementsIndices and Contents Supporting for GraduationRequi
19、rementsTeachingTopicsLevel ofSupportIndicesContentsObjective 11 Basic values andliteracyIndex1-1 Have a firm and correct political direction and love the socialist motherland and support the leadership of the Communist Party of China.1-2 With a correct world outlook, outlook on life and values, with
20、 patriotism and professionalism.Chapter1,2L1 -3 Have good ideological and moral character, social ethics and professional ethics.Objective 24 Practical application abilityIndex4-1 Be able to use the professional knowledge flexibly in practice.4-2 To identify and process all kinds of domestic and for
21、eign economic information, so as to provide countermeasures and suggestions for government, enteiprises and other departments.4-3 Be able to analyze and solve practical problems by using professional knowledge and modern economic research methods, and have certain scientific research and application
22、 ability.Chapter 3MObjective 38 Innovation and entrepreneurship abilityIndex8-1 Be innovative, and have both innovative and entrepreneurial abilities.8-2 With professional sensitivity, be able to grasp the trend of international political and economic development, apply what you have learned, and cr
23、eatively solve practical economic problems.8-3 Dare to innovative practice and be good at using innovative thinking in the fierce market competition and international competition.Chapter 4HObjective 411 Ability to adapt to societyIndex11-1 Master basic moral and legal knowledge and establish correct
24、 values and outlook on life.11-2 Able to apply modern scientific and technological means to self-study.11 -3 Adapt to the objective situation of rapid development of economic theory and practice and keep pace with the times.Chapter 5HIII、Basic Course ContentChapter 1 Introduction (supporting course
25、objectives *1*)1.1 Definition and connotation of food safety1.2 Influencing factors of food safety1.3 Current situation of food quality and safety and food supervision in China1.4 Food Safety and ethical reflectionTeaching Requirements: This chapter focuses on the definition and connotation of food
26、safety, the influencing factors of food safety in China and the current situation of food safety supervision in China. Analyze the international food safety situation and outstanding problems, understand the food safety situation at home and abroad and its outstanding urgent problems, and establish
27、a sense of social responsibility for food safety. By analyzing the ethical causes of food safety problems, it is understood that all aspects of food production, packaging and consumption involve industry self-discipline and professional ethics.Chapter 2 Theory and main contents of food risk analysis
28、 (supporting course objectives *2*)2.1 Basic framework of risk analysis2.2 Basic principles of food risk assessment2.3 Risk assessment model and application of food biological contamination2.4 Risk assessment model and application of food chemical contaminationTeaching Requirements: Explain the basi
29、c theory and framework of food safety risk analysis, establish the basic theory and connotation of food safety risk assessment, and focus on analyzing the establishment process of food safety risk assessment model and pollutant assessment examples. Master the basic framework and main principles of f
30、ood safety risk analysis; Focus on mastering the main contents of food safety risk assessment model; Through the analysis of specific examples, can explain the main factors that should be paid attention to in the establishment process and application of food safety risk analysis model.Chapter 3 Fact
31、ors, sources and control of food safety hazards (supporting course objectives *3*)3.1 Contamination and control of mycotoxins in food materials3.2 Safety problems of heavy metals and pesticide residues3.3 Food-borne pathogens3.4 Food packaging and environmental pollutants3.5 Food allergen3.6 Food ad
32、ditiveCase Analysis 1- Aflatoxin pollution pathways and control in different foodsCase Analysis 2- Pollution ways of organic Mercury in aquatic productsCase Analysis 3-Safety analysis of Nitrite in meat productsTeaching Requirements: Master the sources and control of harmful factors in food processi
33、ng, such as mycotoxins, residues of agricultural and veterinary drugs, food-borne pathogenic bacteria, food packaging and environmental pollutants, and focus on analyzing the safety evaluation model of harmful substances. To master the source of food safety hazards and how to control them, where it
34、is important to master the biological characteristics, pollution scope and control measures of pollutants such as biotoxins and food-borne pathogenic bacteria; Focus on mastering the poisoning characteristics of various mycotoxins in grain foods, and understand and learn to use the prevention and co
35、ntrol principles of mycotoxins in grain raw materials; Master the safety issues of food packaging pollutants, agricultural and veterinary drug residues, food packaging and food additives, and master the pollution scope and control ways of environmental persistent pollutants such as heavy metals and
36、pesticides. Understand the hazard characteristics and development trend of food allergens and packaging pollutants.Chapter 4 Safety and influencing factors of food processing technology (supporting course objectives *3*)4.1 Heat treatment process and thermal effect4.2 Formation mechanism of hazards
37、in food processing such as pickling and frying4.3 Case analysis-1 Mechanism and safety control of Maillard products and acrylamide4.4 Case analysis-2 Generation mechanism and safety control of N- nitro compounds and chloropropanol4.5 Case analysis-3 Production mechanism and safety control of heteroc
38、yclic aromatics and trans-fatty acids Teaching Requirements: This chapter focuses on the potential safety hazards of food processing modes such as thermal effect, pickling and frying, and analyzes the generation mechanism and risk assessment of Maillard reaction, acrylamide, N-nitro compound, chloro
39、propanol and heterocyclic amine with practical cases. Focus on mastering the potential safety hazards of food hot processing technology; The Maillard reaction products and acrylamide were analyzed by examples, and their production mechanism and control path were analyzed. Focus on mastering the pote
40、ntial safety hazards of traditional food processing methods such as pickling and fermentation, and analyze N-nitro compounds, chloropropanol through examples to analyze their production mechanism and toxic ways. The production mechanism of trans fatty acids in Fried food processing mode was emphasiz
41、ed, and the production process of pollutants such as heterocyclic aromatics was analyzed.Chapter 5 Relationship between foodborne diseases and food safety (supporting course objectives *4*)5.1 Overview of foodborne diseases and epidemic factors5.2 Relationship between foodborne diseases and food saf
42、ety5.3 Case analysis - Zoonoses - Foot and mouth disease, mad cow disease, avian influenzaTeaching Requirements: Focus on the pathogenesis, prevalence and influencing factors of foodborne diseases, and analyze the relationship between foodborne diseases and food safety. Focus on the occurrence,devel
43、opment and epidemic trend of foodborne diseases; and analyze the production of pathogenic factors and the mechanism of body prevention and control; Through case analysis, the pathogenesis and biological characteristics of zoonosis and its relationship with food safety were discussed.IV、Table of Cred
44、it Hour DistributionTeachingContentIdeologicaland PoliticalIntegratedLectur e HoursExperiment HoursPractice HoursProgramming HoursSelf-study HoursExercise ClassDiscussion HoursChapter 1IntroductionFood Safety and ethical reflection22Chapter 2 Theory and main contents of food risk analysisSense of ci
45、vic responsibilit y22Chapter 3 Factors, sources and control of food safety hazardsHonestyeducation64Chapter 4 Safety and influencing factors of food processing technologyPatrioticeducation44Chapter 5Sense of24Relationshi p between foodbome diseases and food safetycivicresponsibilitTotal1616SumV、Summ
46、ary of Experimental (Programming) ProjectsNo experiment (programming) sessionVI、Teaching MethodThe teaching methods adopted to achieve the teaching objectives are as follows:Classroom teaching: This course is mainly taught by teachers, supplemented by self-study and after-class assignments based on
47、course video materials. In the process of teaching, we will be able to use blackboard writing and multimedia teaching flexibly, strengthen the interaction between teachers and students, and pay attention to heuristic teaching.Discussion teaching: Carry out research activities appropriately according
48、 to the specific teaching content. The discussion question is provided by the teacher, and the students prepare after class in groups, and then discuss in class, so as to improve the teamwork ability of the students.Blended teaching: Based on the MOOC platform of Jiangnan University, part of the teaching process is interspersed with offline and offline blended teaching, and some of the contents and engineering