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1、食品质量与安全专业外语教学大纲课程编码：英文名称：Food Quality and Safety Professional English一、课程说明L课程类别专业选修课。2 .适用专业及课程性质食品质量与安全专业选修课。3 .课程目的增加学生食品质量与安全专业英语词汇，提高学生阅读与翻译食品质量与安全方面的英文 资料的能力。4 .学分与学时学分2。学时30。5 .建议先修课程大学英语、食品质量与安全的专业基础课和专业课。6 .推荐教材或参考书目推荐教材：(1)许学勤，夏文水，食品专业英语文选，中国轻工业出版社，2010o(2)张兰威.English Course for Food Scien
2、ce and Engineering.哈尔滨：哈尔滨工业火学 出版社，2003.(3)专业外文期刊7 .教学方法与手段(1)学导式教学；(2)以学生先阅读，教师重点讲解为主。辅助阅读专业外文期刊关于食品质量与安全方面 的最新资料。8 .考核及成绩评定考核方式：考试。成绩评定：平时成绩占20%,包括课堂提问，平时的阅读作业和小测验成绩，期末考试成 绩占80%o9 .课外自学要求(1)预习教材内容；(2)要求每个学生每周读一篇食品质量与安全方面的最新英文资料。二、课程教学基本内容及要求Chapter 1 Food IndustryTeaching contents(l)Production(2)P
3、reparation(3)Food processing(4)Food manufacture(5)Marketing and retailing(6)Wholesale and distribution(7)Food industry technologies(8)Notes.Requirements of teachingThe students should learn the new words in this text and understand what this text talk about.They have to understand what is food indus
4、try and study the “Note” part together with the teacher.Emphases(l)New words(2)What is Food industry.(3)Study the Note in detail.Chapter 2 Food SafetyTeaching contents(l)What is food safety?(2)Foodborne illness(3)Food hazards(4)Food contaminants sources(5)Food safety management(6)Note.Teaching requi
5、rementsThe students should learn the new words in this text and understand what this text talking about. After study this text, they should understand what is food safety, what is foodborne illness, what is food hazards, what is the sources of food contaminants and how to control it.Emphases(l)New w
6、ords(2)What is the source of food contaminants(3)Study the “Note part in detail.Chapter 3 Hazard Analysis and Critical Control Points (HACCP)Teaching contents(l)Conduct a hazard analysis(2)Determine the critical control points(3)Establish critical limits(4)Establish monitoring procedures(5)Establish
7、 corrective actions(6)Establish verification procedures(7)Establish record-keeping and documentation procedures(8)Note.Teaching requirementsThe students should learn the new words in this text and understand what this text talking about. After study this text, they should know the brief review of th
8、e HACCP principles.Emphases(l)New words(2)The principles of HACCP(3)Study the Note part in detail.Chapter 4 Good Manufacturing Practice (GMP)Teaching contents(l)Personal(2)Building and facilities(3)Equipment(4)Production and process controls(5)Defect Action Levels (DALs)(6)Notes.Teaching requirement
9、sThe students should learn the new words in this text and understand what this text talking about. After study this text, they should know the consists of the areas of GMP.Emphases(l)New words(2)The consists of the GMP(3)Study the Note part in detail.Chapter 5 Sanitation in Food PlantTeaching conten
10、ts(l)Sanitary considerations in equipment design(2)Plant and facilities design considerations(3)Sanitary operations(4)Sanitary facilities(5)Notes.Teaching requirementsThe students should learn the new words in this text and understand what this text talking about. After study this text, they should
11、know what is the most important factor in ensuring that food is safe and wholesome.Emphases and difficulties(l)New words(2)Sanitation in food plant(3)Study the Note part in detail.Chapter 6 Food QualityTeaching contents(l)Definition of food quality(2)Quality attributes of food(3)Factor affecting foo
12、d quality(4)Food quality management(5)Food quality design(6)Food quality control(7)Food quality assurance(8)NotesTeaching requirementsThe students should learn the new words in this text and understand what this text talking about. After study this text, they should know what the definition of food
13、quality and food quality management.Emphases(1 )New words(2)Factor affecting Food quality(3)Food quality control(4)Study the “Note” part detail.Chapter 7 Shelf-life of Food ProductsTeaching contents(l)Definition of food shelf-life(2)Factors influencing shelf-life(3)Measuring shelf-life(4)Notes.Teach
14、ing requirementsThe students should learn the new words in this text and understand what this text talking about. After study this text, they should know the definition of food shelf-life and the factors influencing shelf-life.Emphases and difficulties(l)New words(2)Factors influencing shelf-life(3)
15、Study the “Note part detail.三、课程学时分配本课程计划30学时，课程主要内容和学时分配见课程学时分配表。课程学时分配表序号教学内容总学时学时分配理论实验1Chapter 1 Food Industry332Chapter 2 Food Safety443Chapter 3 Hazard Analysis and Critical Control Points (HACCP)444Chapter 4 Good Manufacturing Practice (GMP)445Chapter 5 Sanitation in Food Plant556Chapter 6 Food Quality667Chapter 7 Shelf-life of Food Products44合lb3030修订人：包鸿慧审核人：王宪青