研究性教学在“食品物性学”中的实际应用

The Practical Application of Research-based Teaching in Physical Properties of Foods

"食品物性学"是高校食品科学与工程专业的一门基础课,是研究力学(流变学)、热学、电学特性等物理性质的一门科学,对学生的理论综合和实践动手能力要求很高。结合笔者实验室对本科生及研究生实验能力与理论能力的培养,以淀粉在肌原纤维蛋白凝胶中的作用方式为物性研究起点,结合该领域较为全面的分析研究方法,以具体实验为例,为食品物性学的教学研究提供更多参考。

Physical properties of foods is an important basic course for food science and engineering. It includes a series of study about physical properties such as mechanics（rheology）,thermodynamics and electrical properties. It highly demands the cultivation of comprehension and practical ability of students. This paper combines the cultivation of experimental and theory ability of undergraduate and graduate students of the writer＇s laboratory, starting with the role of studying physical nature of the starch in the myofibril protein gel,combining with relatively comprehensive analysis of research methods in this field, taking specific experimental as examples which have provided the research of physical properties of foods more reference.