大型科研仪器在一定程度上代表着社会生产力的发展水平,学生掌握大型设备的工作原理、应用范围、使用方法,对其专业学习和职业发展具有重要意义。食品物性学是一门以揭示食品及其加工原料在贮藏加工过程中物理属性变化的学科。应用大型科研设备获取和分析食品物理参数,有效推动着食品科学研究水平的不断深入,也为“食品物性学”课程体系的不断完善带来了新的机遇。项目以此为背景,致力构建起以大型科研仪器为支撑的“食品物性学”课程教学体系。在理论课环节,加强课程基础知识与科研设备基本原理的融合讲授。在实验课环节,通过搭建学校、学院各类科研设备共享平台,确保课程所需大型仪器设备的种类与数量;加强师资培训,打造高水平实验课教师队伍;采用小组实验模式进行高效实训。通过以上措施,构建起理论性与实践性、研究性与应用性紧密结合的“食品物性学”课程教学体系。

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.