Quality management and quality control of food products are critical to producing food that is safe to consume and has consistent quality and sensory attributes. The extent to which undergraduate students are equipped with competencies in quality management/control, in theory, has a direct connection with their career potential to ensure food products and/or services meet the expectations of consumers and society. However, the most important quality management/control competencies for undergraduate food science students have yet to be identified. The objective of this study was to determine key knowledge and skills in quality management/control needed by food science graduates. A modified Delphi method was used to gather consensus on these knowledge and skills from experts in food quality management/control. Surveys were used to establish a framework of the most relevant quality management/control concepts for undergraduate food science students to learn and organize these concepts into core domains according to their relative importance. A course outline for teaching an undergraduate course on food quality management/control was developed that detailed relevant topics and depth of coverage for each of these topics. The needs assessment method used in this study to align course content with food industry's needs may be used for a wide variety of course topics.

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如果您不知道，请询问！利用专家知识来确定本科食品质量管理与控制课程需要哪些内容

食品的质量管理和质量控制对于生产安全食用，具有一致的质量和感官属性的食品至关重要。从理论上讲，本科生在质量管理/控制方面的能力与他们的职业潜能有直接联系，以确保食品和/或服务满足消费者和社会的期望。但是，对于食品科学本科生而言，最重要的质量管理/控制能力尚未确定。这项研究的目的是确定食品科学专业毕业生在质量管理/控制方面需要的关键知识和技能。一种改进的德尔菲方法被用来收集食品质量管理/控制专家对这些知识和技能的共识。通过调查建立了最相关的质量管理/控制概念的框架，供食品科学本科生根据其相对重要性将这些概念学习和组织到核心领域。制定了有关食品质量管理/控制的本科课程的课程大纲，其中详细列出了相关主题以及每个主题的涵盖范围。本研究中用于使课程内容与食品行业需求保持一致的需求评估方法可用于多种课程主题。制定了有关食品质量管理/控制的本科课程的课程大纲，其中详细列出了相关主题以及每个主题的涵盖范围。本研究中用于使课程内容与食品行业需求保持一致的需求评估方法可用于多种课程主题。制定了有关食品质量管理/控制的本科课程的课程大纲，其中详细列出了相关主题以及每个主题的涵盖范围。本研究中用于使课程内容与食品行业需求保持一致的需求评估方法可用于多种课程主题。