德国高等院校食品科学技术教学体制的分析

德国食品科学技术教学体制的发展是以德国有关食品生产和检验的法规为基础，并根据食品生产企业的实际需要而逐步完善的。教学目标是为食品生产企业和与食品生产有关的科研机构及政府管理部门培养专业技术人才，教学内容包括与食品生产有关的自然科学知识，工程技术知识，食品营养科学知识，食品法和企业经营管理知识五个方面。其教学体制的特点是教学知识面宽，试验和实习课程所占的比重较大，教学与生产实际紧密结合。因此，德国食品科学技术专业的毕业生具有较强的在食品生产企业和与食品生产有关部门从事工作的能力。

The Education System of Food Science and Technology in Germany

On the basis of the laws and regulations about food production and examination the education system of food science and technology in Germany was established and improved gradually in accordance with the need of food production enterprises. According to the definition of food science and technology the destination of the education was to provide higher qualified professional personnel for the food production enterprises, for the related research institutes and for the management and administration of food production at the state level. The content of the education system of food science and technology including related fields in Germany consists of natural science, engineering knowledge, food nutrient science, laws and regulations of food production, management and administration of food production enterprise. The broad knowledge, emphasis on experiment, combination of the education with production practice were characterized for German education system of food science and technology. Therefore, the graduates of food science and technology in Germany possess the ability to work in food production enterprise and in related branches.