高校食品物性学课程教学实践的思考

Teaching Practices Exploration of Physical Properties of Foods in University

食品物性学是一门重理论基础,实践性强,涉及面广的课程。该文介绍了我国食品物性学课程教学和研究现状,并提出了提升食品特性学课程的教学质量措施。主要包括:借举国内外教学成果、与多学科相融合、加强实践教学等。

Physical properties of foods is a course puting a high premium on blending basic theory and practice,and involving many areas. Based on the current situation of the course in Chinese universities and the important place in core curriculum of food science and technology,some measures were being discussed such as learning research achievements at home and abroad,fusing the multiple disciplines effectively,strengthening practice teaching and so on. It provided useful suggestions to stimulatethe initiative of students and improve the teaching quality of physical properties of foods.