首页出版说明中文期刊中文图书环宇英文官网付款页面

《食品物性学》教学案例的挖掘及其教学应用

陈欢 欢*, 汪 师帅, 黄 晓苹, 眭 红卫, 贺 习耀
武汉商学院

摘要


基于《食品物性学》现有教学实践的挑战,借助案例教学法实践应用,提供一个系统、深入且可操作的案例法应
用探索框架。首先,基于核心教学目标,从《食品物性学》教学相关的科研、生活、食品工业三大方向进行案例资源挖掘。
其次,设计完整的案例教学实施流程,并探讨针对不同类型案例的差异化教学策略。再次,构建系统的教学成果评价体系,
重点评价学生通过案例教学实施后的综合能力改善。期望在教学过程中将典型案例应用于课程教学中,调动学生的学习积
极性,培养学生良好的思维习惯,解决物理学概念与逻辑的抽象性和复杂性造成学生学习困难,理论教学与工程应用的脱
节导致学生应用能力不足两大问题,提高教学质量和学习效果。

关键词


食品物性学;教学案例资源的挖掘;案例教学法实施;教学评价

全文:

PDF


参考


[1] 何光华 , 孙忱 , 刘少莉 , 等 . 案例引导式教学法在食

品物性学课程教学改革中的应用 [J]. 中国食品 , 2024, (11):

146-148.

[2] 刘海杰 , 樊秦 , 殷丽君 , 等 . 食品物性中的实验实践

教学、虚拟仿真教学方法探索 [J]. 高教学刊 , 2016, (17): 81-

82.

[3] Giacalone, D. (2016) Enhancing student learning with

case-based teaching and audience response systems in an

interdisciplinary Food Science course. Higher Learning Research

Communications, 6 (3), 1-19.

[4] 段邓乐 , 王琴 . 案例教学法在“食品物性学”的应用

研究——以仲恺农业工程学院为例 [J]. 当代农机 , 2023, (11):

88-89.

[5] Wang, S., He, J., Huang, S., & Li, B. (2023) Application

of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline

Noodles. Foods, 12(19), 3569.

[6] Chen, H. H., Liu, N. Y., He, F. Z., Liu, Q. Y., Xu, X.

J. (2022) Specific β-glucans in chain conformations and their

biological functions. Polymer Journal, 54, 427-453.

[7] Sha, L., Xiong, Y. L. (2020) Plant protein-based

alternatives of reconstructed meat: Science, technology, and

challenges. Trends in Food Science & Technology, 102, 51-61.

[8] Larissa, C. L., Gabriel, M. R., Jorge, A. V. Costa. (2025)

Spirulina as a food supplement in the 3D printing of meat analogs.

International Journal of Gastronomy and Food Science, 40,

101176.

[9] Chen, H. H., Yang, Y. T., Xu, X. J. (2025) Citric acid

esterification of rice starches from different sources for stabilizing

Pickering emulsions. LWT- Food Science and Technology,

230,118225.

[10] Peters. B., Baniasadi, M., Baniasadi. M., Besseron,

X., Alvaro, E. D., Mohammad, M., Gabriele, P. (2019) XDEM

multi-physics and multi-scale simulation technology: Review of

DEM–CFD coupling, methodology and engineering applications.

Particuology, 44, 176-193.

[11] Rakholia, R., Suárez-Cetrulo, A. L., Singh, M.,

Carbajo, R. S. (2025) “AI-Driven” meat food drying time

prediction for resource optimization and production planning

in smart manufacturing. Current Research in Food Science, 13,

22420-22428.

[12] 魏冠棉 , 桑亚新 . 教学资源的挖掘及其在 BOPPPS

教学中的应用——以“食品物性学”为例 [J]. 食品工业 ,

2023, 44(11): 159-162.

[13] Çelebi, M., & Şimşek, B. (2023) Optimization of

stretching process for improve the textural characteristics of

Kashar cheese. Journal of the Hellenic Veterinary Medical

Society, 74(2), 5761-5770.

[14] Wu, Y. Y., Xu, Y., Shen, Q. W., Xu, T. X., Dong, Z. Q.,

Lou, A. H. (2024) Optimization of pulsed electric fields-assisted

thawing process conditions and its effect on the quality of Zhijiang

duck meat. Food Chemistry: X, 24, 101812.

[15] Wang, Y., Chen, L., Yang, T. Y., Ma, Y., McClements,

D. J., Ren, F., Tian, Y. Q., Jin, Z. Y. (2021) A review of structural

transformations and properties changes in starch during thermal

processing of foods. Food Hydrocolloids, 113, 106543.




DOI: http://dx.doi.org/10.12361/2705-0416-07-03-174484

Refbacks

  • 当前没有refback。