安徽农学通报
安徽農學通報
안휘농학통보
AUHUI AGRICULTURAL SCIENCE BULLETIN
2015年
7期
164-165
,共2页
食品物性学%教学实践%措施
食品物性學%教學實踐%措施
식품물성학%교학실천%조시
Physical properties of foods%Teaching practices%Measures
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。
食品物性學是一門重理論基礎，實踐性彊，涉及麵廣的課程。該文介紹瞭我國食品物性學課程教學和研究現狀，併提齣瞭提升食品特性學課程的教學質量措施。主要包括：藉舉國內外教學成果、與多學科相融閤、加彊實踐教學等。
식품물성학시일문중이론기출，실천성강，섭급면엄적과정。해문개소료아국식품물성학과정교학화연구현상，병제출료제승식품특성학과정적교학질량조시。주요포괄：차거국내외교학성과、여다학과상융합、가강실천교학등。
Physical properties of foods is a course puting a high premium on blending basic theory and prac?tice,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 stu?dents and improve the teaching quality of physical properties of foods.
