核心提示：11月14日16時，應我校食77779193永利官网邀請，Campden BRI成員＆培訓和文化卓越部的負責人Bertrand Emond來我校進行學術交流。在食科院504會議室進行了主題為“How to Create and Maintain a Strong Food Safety & Quality Culture？”的精彩報告，吸引了衆多師生前來學習。
(食品科技學院通訊員 李萌 供圖 李萌) 11月14日16時，為了提高我院研究生對于食品行業的宏觀概念，加深對企業文化的理解。我院邀請了Campden BRI成員＆培訓和文化卓越部的負責人Bertrand Emond在食科樓504會議室進行學術交流，本次學術交流圍繞“How to Create and Maintain a Strong Food Safety & Quality Culture？”主題進行，使大家受益匪淺。
首先，Bertrand Emond教授向同學們講述了一系列事例，包括：2008年8月，在加拿大爆發的一場由單增李斯特菌污染肉類而導緻的食品安全中毒事件；NASA的挑戰者号在發射73秒後飛機爆炸，使得機上7人瞬間被融化的事件。向我們引出了“什麼是企業文化？”這一問題。随即對此問題從現象、表面價值和潛在價值三方面進行講解。
随後，Bertrand Emond教授從參與者、過程、目的和積極主動性四個層面向我們詳述了文化卓越性評估的架構，指出：參與者層面主要包括賦權、獎勵、團隊合作、培訓和溝通五個方面；過程層面主要包括控制、協調、一緻性、系統性和前提五個方面；目的層面主要包括前景、價值、策略、目标和指标五個方面；積極主動性主要包括意識、遠見、創新、學習和投資五個方面。
接下來，Bertrand Emond教授提出并講解了如何重整企業文化，其方法步驟主要包括：了解需變更的區域、為改變創造條件、确定領導者、制定行動計劃、減少障礙風險、實施計劃、評估加固計劃、保持良好發展、評估影響。最後，Bertrand Emond教授送給大家一句話“By failing to prepare, you are preparing to fail…”
本次講座最後，中國農業大學嚴教授對整個報告内容進行總結，使大家更深入的了解到企業文化的内涵。會後，現場多名師生與Bertrand Emond教授和嚴教授進行了進一步的探讨和交流。
【背景資料】
Bertrand Emond is Head of Membership & Training and Culture Excellence Lead
at Campden BRI, the world’s largest independent provider of practical scientific, technical, regulatory, training and information support to the food, drink and allied industries.
Campden BRI currently serves over 2500 member companies, ranging from large international businesses to small individual operations, in 88 countries worldwide. Founded in 1919, it now offers a wide range of analysis and testing services as well as operational support underpinned by a vigorous programme of research and innovation and disseminated through extensive knowledge management activities – including training and publishing leading industry guidance. Many of its activities are independently accredited.
Bertrand holds a Master of Food Science & Technology and a Master of Business Administration. For the last 30 years, Bertrand has been helping companies of all sizes from all parts of the agri-food chain to survive and grow. He has taken part in a number of local, regional, national and international initiatives aiming to support businesses with respect to Quality, Safety, Efficiency and Innovation, including:
GFSI Stakeholder - Member of the Food Safety Culture Technical Working Group 2016-18; University of Nottingham UK Competencies for Food Graduate Careers Project Stakeholder; IFT Global Challenge Mentor and IFT British Section President; IAFP Silver Sustaining Member and IAFP Food Safety Education and Food Safety Culture PDG member; FSPCA International Subcommittee Trainer Network Member.
He is passionate about supporting the industry in the areas of skills, knowledge, training, learning and development, competency, and achieving culture excellence through behaviour change.
審核人：張靜妍
