【摘要】 食品物性学是食品科学与工程专业的一门重要学科基础课程,涉及面广、难度较大,不易被学生接受和理解。阐述高校开设食品物性学的必要性和食品物性学的主要内容,并结合具体生活实例,充分启发学生对食品物性学的入门学习。在此基础上,引导学生对食品物性学的认知进行互动与设计专题,同时提高学生对相关仪器设备的操作能力,培养学生的创造思维和创新能力。更多还原

【Abstract】 Physical properties of foods is an important basic courses for food science and engineering,covering a wide range,and not easily accepted and understood by undergraduate students.This paper expounds the necessity of setting up physical properties of foods and listed main contents of the course.Students are inspired to enter enlightenment education for the course combined with the specific examples from real life.Furthermore,students are guided to participate in cognitive interaction and design subject of physical properties of foods.At the same time,students’ ability of the related equipment operation are enhanced,and finally creative thinking and innovation ability of students are cultivated.更多还原