《食品物性学(英)》教学大纲 (Physical Properties of Food) 基本信息 课程代码:1042612 学分: 总课时:32 课程性质:专业选修课 适用专业:食品科学与工程专业 先修课程:物理学、化学、食品工程原理等 、本课程教学目的和任务 本课程是食品科学与工程专业的一门专业基础课,从微观和宏观两方面讲述食品及食品 原料在贮藏加工过程中的物理性质变化和机械性质变化,使学生了解食品的物理性质、测定 原理与方法、物性的应用与控制,为研究开发新产品、提高产品货架期,从工程角度为学生 奠定理论基础。 三、教学方法与手段 课堂讲授与讨论相结合,理论教学与设备操作相结合,以原版书籍为教材, Powerpoint 的撰写以英语为主体语言,辅以中文注解,课堂讲授以英语为主要教学语言,对重点难点部 分用中文进行阐释 四、教学内容及要求 第1章 Introduction In this chapter, the general geometrical, optical, thermal, electrical, mechanical properties are discussed. Students should grasp the concepts, measurement and calculations of such basic physical properties as size, shape, volume, density, surface area, color, gloss, specific heat, thermal conductivity and diffusivity, electrical conductivity, dielectric properties, as well as mechanical properties. They should also be familiar with the statistical analysis of these properties and their relation to other food properties. Furthermore, they should know the potential applications of thes properties in sizing, grading, quality assessment etc 重点内容: Concepts and measurement of the basic physical properties 难点内容: Statistical analysis of the basic physical properties http:/spxy.zjgsu.edu.cnhttp://spxy.zjgsu.edu.cn 《食品物性学(英)》教学大纲 （Physical Properties of Food） 一、基本信息 课程代码：1042612 学 分：2 总 课 时：32 课程性质：专业选修课 适用专业：食品科学与工程专业 先修课程：物理学、化学、食品工程原理等 二、本课程教学目的和任务 本课程是食品科学与工程专业的一门专业基础课，从微观和宏观两方面讲述食品及食品 原料在贮藏加工过程中的物理性质变化和机械性质变化，使学生了解食品的物理性质、测定 原理与方法、物性的应用与控制，为研究开发新产品、提高产品货架期，从工程角度为学生 奠定理论基础。 三、教学方法与手段 课堂讲授与讨论相结合，理论教学与设备操作相结合，以原版书籍为教材，Powerpoint 的撰写以英语为主体语言，辅以中文注解，课堂讲授以英语为主要教学语言，对重点难点部 分用中文进行阐释。 四、教学内容及要求 第 1 章 Introduction In this chapter, the general geometrical, optical, thermal, electrical, mechanical properties are discussed. Students should grasp the concepts, measurement and calculations of such basic physical properties as size, shape, volume, density, surface area, color, gloss, specific heat, thermal conductivity and diffusivity, electrical conductivity, dielectric properties, as well as mechanical properties. They should also be familiar with the statistical analysis of these properties and their relation to other food properties. Furthermore, they should know the potential applications of these properties in sizing, grading, quality assessment etc. 重点内容：Concepts and measurement of the basic physical properties 难点内容：Statistical analysis of the basic physical properties