With the development of our country, the consumption structure of people is upgradingall the time. The quality and safety of food has been the focus of Chinese who take foodseriously. At the same time, the fast development of food industry and the improvement of thesupervising system put forward to requirement to the professional talents. Through theinvestigation the study aim to put forward to some suggestions to the building andreformation of the profession in vocational colleges.The study combines with the document analysis and the investigation of some vocationalcolleges in Hebei and Shandong, some food enterprise and food inspection organizations. Thecurrent situation of training and demand about the food quality and safety talents still exists alot of questions. For example, the arrangement of courses is not reasonable, the practicalability is not strong enough, the cooperation between school and enterprise is not deep, theprofessional ability can not satisfy the reality. On the basis of the investigation data, a lot ofsuggestions are put forward through the way of pictures and charts. Some referencedmeasures of existing standard can be used in the new criterion of cultivating. The passage isdivided into four parts:Chapter1, Prolegomenon. Discussions mainly about the background, purpose andmeaning of the study. Current situation and achievements of the study. Essential thoughts andmethods of the study and definition about related concepts.Chapter2, The current situation of supply about food quality and safety major in highervocational school. The questions would be put forward through the analysis of theinvestigation in the way of chart and table.Chapter3, The current situation of demand about food quality and safety major in highervocational school. The questions would be put forward through the analysis of theinvestigation in the way of chart and tableChapter4, The questions and suggestions to the cultivation of the professional talents.Through the comparison between two investigations put forward to questions and suggestionsto the development and improvement of the profession. |