摘要
阐述了高校食品科学与工程专业开设食品物性学的必要性,并通过调查分析对高校食品专业开设食品物性学的现状及食品物性学相关教材的建设情况进行了论述,为高校开设食品物性学提供一定的参考和指导。
The necessity of offering the course Physical Properties of Foods in food science and engineering specialty of universities was represented. The status of offering this course in food science and engineering specialty and the publishing of related teaching materials were also discussed according to the results of investigation and analyzing. The investigation could provide some reference for offering the course in colleges and universities.
出处
《现代农业科技》
2010年第23期36-36,38,共2页
Modern Agricultural Science and Technology
关键词
食品物性学
食品科学与工程
现状
必要性
高等学校
physical properties of food
food science and engineering
status
necessity
colleges and universities
作者简介
袁美兰（1978-），女，江西万载人，博士，讲师。研究方向：食品科学。
