Abstract—Physical and chemical inspection of food is a core course in the major of food quality and safety, and plays a key role in cultivating students' professional skills and professional qualities. There are problems in the current course teaching, such as the teaching content lagging behind the development of industry technology, the integration of ideological and political elements being stiff, the limited resources of the practical platform, and the evaluation system being difficult to balance the assessment of skills and values. The rapid development of artificial intelligence technology provides new paths for curriculum reform. This paper, in light of the characteristics of the food physical and chemical inspection course and the requirements for ideological and political education in the course, explores the implementation paths of ideological and political education in the course empowered by artificial intelligence from five dimensions: reconstruction of teaching objectives, development of teaching resources, innovation of teaching models, optimization of evaluation systems, and upgrading of practical platforms. To construct a trinity teaching system of "technology empowerment – value guidance – practical innovation", aiming to cultivate "food safety guardians" with excellent inspection skills, rigorous professional ethics and a strong sense of social responsibility, and to provide practical references for the construction of ideological and political education in food-related professional courses. 
 

Keywords—artificial intelligence, food physical and chemical inspection, course-based ideological and political education, teaching reform, practical innovation 

Cite: Wei Jiang, Jiexin Duan, Luelue Huang, Xiaoting Li, Jing Li, Qingying Luo, and Bin Li, "Discussion on Empowering Ideological and Political Teaching in Food Physical and Chemical Inspection Courses with Artificial Intelligence," International Journal of Learning and Teaching, Vol. 11, No. 5, pp. 295-299, 2025.

Copyright © 2025 by the authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).