食品技术原理
课程简介：食品技术原理课程是天津科技大学国家级一流本科专业食品科学与工程专业核心课程，开设于1958年创校伊始。本课程以化学、微生物学和化工原理为基础，着重讲授食品技术方法的原理，使学生掌握食品加工的原理和技术，认识科学—技术—工程的关系，为培养食品科技人才的创新能力和实践能力奠定基础。
天津科技大学
刘锐
工学
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