On October 15, 2025, the Food Quality and Safety Teaching and Research Office of the School of Food and Pharmacy conducted a special teaching and research activity on the revision of the specialized talent training plan. The meeting was chaired by Zhang Ying, the director of the Food Quality and Safety Specialty, and all teachers from the teaching and research department participated in the event.
Firstly, Zhang Ying comprehensively conveyed the guiding spirit of the school's revised 2025 vocational talent training plan. This major is committed to cultivating students with comprehensive development in morality, intelligence, physical fitness, aesthetics, and labor skills, enabling them to master the basic knowledge and skills of chemistry, biology, food safety, and other disciplines, possess the ability to solve technical problems related to food quality and safety, and have a sense of social responsibility, innovation consciousness, and humanistic literacy. The training objectives reflect the four core values of professional ability, cognitive ability, comprehensive quality, and professional achievement, which clarify the direction for subsequent discussions.
Subsequently, the attending teachers closely integrated the positioning and characteristics of the food quality and safety major, focusing on in-depth discussions on training objectives, graduation requirements, the supporting relationship between courses and graduation requirements, curriculum systems, practical teaching links, and other aspects. Everyone agrees that the revision of the new talent training plan should closely align with the needs of the times, pay more attention to cultivating students' practical abilities and innovative spirit, and reflect the distinctive characteristics of cultivating applied talents.
After sufficient communication and ideological collision, all teachers in the department have reached a high consensus on key issues such as optimizing the curriculum system and adjusting the credit structure.
Regarding the professional foundation courses, teachers such as Wang Chunling, Lin Weiwei, Tao Lina, and Niu Wei proposed that food chemistry should be studied after basic chemistry and analytical chemistry, from shallow to deep, from basic to characteristic.
Regarding the core courses of the major, teacher Liu Aiguo proposed that food technology should be studied after basic chemistry, microbiology, and food additives, and students should master the basic knowledge before studying food technology to better understand it.
Teacher Yang Jing proposed that sensory evaluation of food should be conducted after routine physical and chemical testing, and students should have basic knowledge of testing before further learning sensory evaluation.
Regarding professional expansion courses, teachers Liu Aiguo and Lin Weiwei proposed that such courses should be postponed for one semester after the professional foundation courses. Food safety and nutrition, as well as food preservation technology, have been adjusted from the second semester to the third semester. The awareness of food factories, rapid testing of food safety, food machinery and equipment, food logistics and distribution, beverage and coffee preparation technology, and nutritional meal preparation and design have been adjusted from the third semester to the fourth semester.
At the end of the meeting, Director Zhang Ying made a concluding speech, requiring all teachers to continuously improve teaching methods and enhance teaching quality based on the professional talent training plan and teaching outline, combined with their own teaching practice; At the same time, we should actively participate in teaching reform and promote the continuous development of professional construction.
Through this special seminar, not only did teachers from various departments have a clearer and deeper understanding of the 2025 vocational talent training goals, but they also further clarified the focus and direction of their personal teaching work. To fully stimulate the initiative and creativity of full-time teachers, and to solidly promote the continuous improvement of the quality of vocational talent training in the college, a solid foundation has been laid and a path forward has been pointed out.
Writing: Ying Zhang
Reviewing: Jianlan Chen
Photography: Yingying Dai
Publishing: Haiyan Gu
