【摘要】 为加强学生食品安全检测技术能力的培养,基于测量审核方法,对食品安全检测实训教学进行设计和实践。实训教学按理论模块、实践练习模块和测量审核模块递次推进,对饮料中苯甲酸、山梨酸和糖精钠的检测能力开展实训,并以测量审核结果的Z比分数为评价指标,对训练效果进行评价。结果表明,三模块的递进训练方法,理论与实践结合紧密,充分发挥学生的自主性和积极性,有效促进学生检测能力的提升。测量审核方法的引入创新实训教学方法,显著地提高教学质量,也为检测类相关试验、实训教学改革提供有价值的参考。更多还原

【Abstract】 To enhance students’ technical capabilities in food safety testing, the practical training for food safety detection was designed and implemented based on the measurement verification method. The training was structured into three progressive modules: theoretical instruction, practical exercises, and measurement verification. It focused on developing students’ proficiency in detecting benzoic acid, sorbic acid, and sodium saccharin in beverages, using the Z-score of measurement verification results as the evaluation metric. The results demonstrated that this three-module progressive approach effectively integrates theory with practice, fully mobilized students’ initiative and enthusiasm, and significantly improved their testing capabilities. The introduction of the measurement audit method innovates practical teaching approaches, substantially elevates teaching quality, and provides valuable reference for reforming experimental and practical training in testing-related disciplines.更多还原