本课程是食品科学与工程专业的专业基础课。主要内容包括画法几何、机械制图、计算机绘图三大模块。本课程旨在培养工程等级的制图素养，同时着重理论与实务。理论方面，主要讲授正投影理论、基本视图、剖视图、断面图、尺寸标注等基本的制图原理，各项工程常用的图像语言及计算机辅助绘图软件AutoCAD的使用方法。实训方面，将以简单的案例，循序讲授手工仪器绘图和计算机辅助绘图(CAD)的技巧。 This course is a professional basic course of food science and engineering. This course mainly consists of three parts： descriptive geometry, mechanical drawing and computer aided drawing. The purpose of this course is to cultivate students the engineer's professional accomplishment, and focuses on the theory and practice. On the theory, main teaching orthographic projection theory, basic views and section views and section map, dimension and other basic drawing principle, method of use of various engineering commonly used image language and computer aided drawing software AutoCAD. On the training, will take the simple case, sequential teaching manual instrument drawing and computer aided drawing (CAD) skill.