CAJ | 학술논문

食品工程原理是食品科学与工程专业的一门重要专业基础课，是学好其他专业的基础。为了提高教学质量，结合该课程的特点，本文从理论教学、实验教学、课程设计等方面，对食品工程原理课程教学内容和教学方法进行了探索。
식품공정원리시식품과학여공정전업적일문중요전업기출과，시학호기타전업적기출。위료제고교학질량，결합해과정적특점，본문종이론교학、실험교학、과정설계등방면，대식품공정원리과정교학내용화교학방법진행료탐색。
Principles of Food Engineering is an important professional basic course for food science and engineering, and it is the foundation of other professional courses. Combining the characteristics of the students,in order to improve teaching quality,the innovation of the teaching contents and means concerning Principles of Food Engineering is explored fromsuch aspects as classroom teaching, experiment instruction and Practice instruction.