On October 10, 2025, the Food Nutrition and Health Professional Teaching and Research Office conducted a special seminar on the core goal of adjusting the total credits from 181 to 176, in accordance with the requirements of the Report on the Verification of Talent Training Plans. The meeting was chaired by the professional director Qin Xiaopei, with the participation of teachers such as Cong Haihua, Zhang Zhong, Xu Guocai, and foreign teacher S.A. Zahra, to propose systematic suggestions for optimizing the curriculum system.
1、 Layered adjustment: Professional expansion courses are prioritized, while core courses are precisely optimized
Teacher Cong Haihua proposed an adjustment strategy of taking professional expansion courses as a breakthrough point, which aims to compress non core course credits and avoid impacting the professional foundation courses and core course system. Teacher Zhang Zhong further pointed out that there is content overlap in the nutrition chapter between Food Safety and Nutrition and Basic Nutrition. It is suggested to merge or delete redundant modules, which can reduce about 3 credits. Teacher Xu Guocai proposed to include the key construction of Dietary Survey and Evaluation in the plan, replacing theoretical overlapping content with a new curriculum with strong practicality, and achieving the dual goals of knowledge updating and credit compression.
2、 Give equal importance to international perspectives and local needs
Foreign teacher S.A. Zahra emphasized that the curriculum should take into account the forefront trends of international nutrition and suggested adding cross-cultural dietary analysis cases; Teachers Wei, Zhou, and Yu proposed to strengthen practical aspects such as community nutrition intervention based on industry needs, in response to the demand for composite talents in the Healthy China strategy.
3、 System Promotion: Closed loop Management from Discussion to Implementation
The meeting clarified the implementation path of the three-step approach: 1) Establish a curriculum integration group and complete the revision of the teaching plans for Food Safety and Nutrition and Basic Nutrition within two weeks; 2) Initiate the adjustment of the teaching syllabus for the course Dietary Survey and Evaluation and complete the credit exchange by the end of October; 3) Regularly feedback and adjust the effectiveness to ensure that the quality of training under the 176 credit framework does not decrease but instead improves.
This seminar laid the foundation for building a more scientific and compact professional curriculum system through the adjustment approach of eliminating redundancy, adding features, and strengthening practice.
Written by:Xiaopei Qin
Reviewed by: Jianlan Chen
Photo by:Yuqi Ji
Release: Haiyan Gu
