| 食品物性学全英语教学改革与实践 |
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| 引用本文： | 董庆利.食品物性学全英语教学改革与实践[J].科技信息,2010(21):I0020-I0021. |
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| 作者姓名： | 董庆利 |
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| 作者单位： | 上海理工大学医疗器械与食品学院,中国上海200093 |
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| 基金项目： | 上海理工大学研究生全英语教学课程建设项目（19000039）. |
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| 摘 要： | 食品物性学是食品科学专业的一门专业基础课，经立项成为我校研究生全莫教学课程建设项目。通过本课程教学改革和实践，深化了食品及相关材料的物性教学内容，引入了工程仿真视频软件提高教学质量，充实了实践教学环节，为学生自主发展创造更好的条件。
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| 关 键 词： | 食品物性学 全英语教学 改革 |
Reform and Practice of Teaching Physical Properties of Foods in English |
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| DONG Qing-li.Reform and Practice of Teaching Physical Properties of Foods in English[J].Science,2010(21):I0020-I0021. |
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| Authors: | DONG Qing-li |
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| Institution: | DONG Qing-li (School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China) |
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| Abstract: | Physical Properties of Foods is among the important part of course system of the specialty of food science. In our university, this course has been developed for teaching course for graduate students in English. As a result of reform and practice, the course system has been enhanced on physical properties of foods and relative materials, virtual software of food engineering has been applied for improving the teaching quality, and practice teaching has been optimized. Therefore, better conditions might be created for personal development of graduate students. |
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| Keywords: | Physical Properties of Foods Teaching in English Reform |
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