CAJ | 학술논문

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。
대국내외20소대학적식품공정원리이론교학내용、8소대학적실험교학내용진행비교분석。결과발현，불론시이론교학환시실험교학，국내외대학도장류체류동여수송、전열원리、간조작위중점。상비우국내대학，국외대학대측중전열적단원조작경중시，저일점우기체현재실험교학내용적안배상；측중동량전체적단원조작화측중전질적단원조작시국내대학교학내용적중요부분，이국외대학궤호불강저방면적내용；국외대학적이론교학내용경위계통화、다양화。
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.