Food Hygiene Teaching Reform in the Nutrition and Food Hygiene Course: Current Challenges and Innovative Strategies

Based on the demand for food safety personnel training outlined in the "Healthy China 2030" strategy, this study identifies several key issues in the Nutrition and Food Hygiene course within Preventive Medicine education. These include the use of a single teaching method, excessive course content relative to limited class hours, a shortage of dual-qualified instructors, insufficient practical training, and an underdeveloped evaluation system. To address these challenges, the study proposes a systematic reform approach. This includes introducing flipped classrooms and case-based teaching to enhance student engagement; integrating modular content and expanding online resources to optimize class time; strengthening university–enterprise cooperation to support the development of dual-qualified teaching staff; incorporating virtual simulation experiments and comprehensive practical projects to improve hands-on skills; and establishing a multi-dimensional evaluation system that encompasses theoretical knowledge, practical skills, and professional competencies. Together, these strategies aim to cultivate high-quality food hygiene professionals who are better aligned with the needs of society, providing both theoretical guidance and practical support for curriculum reform.