国内外大学食品工程原理课程教学内容的比较

Comparison of Theory and Laboratory Course Syllabus of Principles of Food Engineering from Domestic and Abroad Universities

对国内外20所大学的食品工程原理理论教学内容、8所大学的实验教学内容进行比较分析。结果发现,不论是理论教学还是实验教学,国内外大学都将流体流动与输送、传热原理、干燥作为重点。相比于国内大学,国外大学对侧重传热的单元操作更重视,这一点尤其体现在实验教学内容的安排上;侧重动量传递的单元操作和侧重传质的单元操作是国内大学教学内容的重要部分,而国外大学几乎不讲这方面的内容;国外大学的理论教学内容更为系统化、多样化。

The theory course syllabus from 20 domestic and abroad universities and the laboratory course syllabus from 8 domestic and abroad universities for the principles of food engineering are analyzed comparatively. The results show that the fluid flow, heat transfer and drying are the focal points of the theory and laboratory course syllabus for both domestic and abroad universities. Compared with the domestic universities, the abroad universities pay more attention to the heat transfer-based unit operations, which is demonstrated more clearly in laboratory course syllabus. The unit operations based on momentum transfer and mass transfer, which are the major parts of syllabus in domestic university, almost do not appear in abroad universities. The theory course syllabus of abroad universities is much more systematic and diverse.