李玉锋，谢 丹，朱西平，朱秀灵，郑立友，王顺民^*

（安徽工程大学生物与食品工程学院，安徽芜湖 241000）

摘要：课程思政教育是落实国家立德树人教育的必然途径，也是建设一流本科专业的关键内容和环节。本文基于安徽工程大学食品科学与工程专业一流本科专业建设的背景，在《食品安全学》课程内容中融入思政教育。通过充分挖掘《食品安全学》课程内容中的思政元素，选择合适的教学方法，实现《食品安全学》课程内容和思政元素有机融合，提升食品科学与工程专业课程教学质量，从而实现《食品安全学》课程思政教育的最终目的，更好地服务于国家一流本科专业建设。

关键词：课程思政；一流本科专业；食品安全

中图分类号：G642    文献标识码：A    文章编号：1674-506X（2023）02-0147-0004

Integration and Penetration of Curriculum Ideology and Politics in Food Safety Under the Background of First-class Undergraduate Major

LI Yufeng，XIE Dan，ZHU Xiping，ZHU Xiuling，ZHENG Liyou，WANG Shunmin^*

（College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu Anhui, 241000, China）

Abstract: Curriculum ideological and political education is not only the inevitable way to foster virtue through education implement the national education of Building Morality and cultivating people, but also the key content and link of building a first-class undergraduate major. Combined with the first- class undergraduate specialty construction of food science and engineering specialty of Anhui polytechnic university, this paper integrates ideological and political education into the course content of food safety. By fully excavating the ideological and political elements in the course content of food safety, selecting appropriate teaching methods, realize the organic integration of the course content and ideological and political elements of food safety, and improve the teaching quality of food science and engineering, so as to realize the ultimate purpose of Ideological and political education of food safety, better serve the construction of national first-class undergraduate majors.

Keywords: curriculum ideological and political; first-class undergraduate major; food safety

doi: 10.3969/j.issn.1674-506X.2023.02-024

收稿日期：2022-04-30

基金项目：安徽工程大学本科生教学质量提升计划项目（2022jyxm33，2022szyzk42，2021hhkk07）；安徽工程大学“四新”研究与改革实践项目（2021sx010）

作者简介：李玉锋（1991-），男，博士，讲师。研究方向：食品蛋白质结构与功能性质和蛋白与其他组分互作机制。

*通信作者：王顺民（1975-），男，博士，教授。研究方向：农产品加工与贮藏。

引用格式：李玉锋,谢丹,朱西平,等.一流本科专业建设背景下课程思政在《食品安全学》课程中的融合与渗透[J].食品与发酵科技,2023,59(2):147-150.