Abstract: The precise scientific research equipment represents the development level of social productive forces to a certain extent.It has great significance for students to master the test principle, range of application, the operation method of the scientific instrument during the academic year, which will benefit them for understanding and getting the latest knowledge of the professional field and future career development.“Physical Properties of Foods” is a curriculum to reveal the changes in the physical properties of foods and their raw processing materials during storage and processing.The application of scientific research equipment to obtain and analyze food physical property parameters effectively promotes the continuous deepening of the research level of food science.Therefore, it brings new opportunities for the constant improvement of the curriculum system of “Physical Properties of Foods.” With this as the background, this project was committed to constructing a teaching system of the “Physical Properties of Foods” course supported by precise scientific research instruments.The theory teaching process strengthened the knowledge about the basic theory, principles, methods, and applications of scientific research instruments.Meanwhile, in the experimental class, the types and quantity of scientific equipment required for the course were ensured by building the scientific research equipment sharing platform for universities and colleges.Also, a team of high-level laboratory teachers was established by strengthening teacher training, and the group experiment method was adopted to conduct effective practical training for students.The “Physical Properties of Foods” teaching system, which combined theory, practice, research, and application, was constructed through the above measures.
李文浩,单媛媛,栾广忠. 以大型科研仪器为支撑的“食品物性学”课程教学体系的构建[J]. 食品与发酵工业, 2021, 47(21): 333-336.
LI Wenhao,SHAN Yuanyuan,LUAN Guangzhong. Constructing the teaching system of “Physical Properties of Foods” based on precise scientific research instruments[J]. Food and Fermentation Industries, 2021, 47(21): 333-336.
2021, Vol. 47 
