“BLOOM”理论指导下“SPOC+BOPPPS”混合式教学模型在《食品添加剂》教学中应用  

The Application of Online and Offline Hybrid Teaching Mode in the Course of“Food Additive”Based on BOPPPS Teaching Model

作　　者：赵秋艳[1] 张蓓 张剑[1] 张西亚 许龙 徐丽娜 ZHAO Qiu-yan;ZHANG Bei;ZHANG Jian;ZHANG Xi-ya;XU Long;XU Li-na(College of Food Science and Technology,Henan Agricultural University,Zhengzhou Henan 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品与发酵科技》2021年第6期141-145,共5页Food and Fermentation Science & Technology

基　　金：河南农业大学教学改革研究与实践项目(2021XJGLX107);河南农业大学精品在线开放课程-食品添加剂(19JX0401)。

摘　　要：《食品添加剂》是食品类相关专业的专业基础课程,该课程与食品生产、食品安全紧密相关。本文针对传统教学的不足,以布鲁姆(BLOOM)教育目标分类理论为指导,采用SPOC和BOPPPS相结合的线上线下混合式教学,并将其应用于《食品添加剂》课程,以达到提高教学质量,提升课程的高阶性,增加课程的挑战度,培养应用型创新人才的目的。“Food additive”is a professional basic course for students majoring in food.It is closely related to food production and food safety.In view of the shortcomings of traditional teaching,this paper introduced the application of online and offline hybrid teaching mode(“SPOC+BOPPPS”)in the course of“Food Additive”Under the guidance of Bloom’s classification theory of educational objectives.The teaching effect and the ability of students’inquiry and innovative were improved through the application of the effective teaching mode.

关 键 词：BLOOM BOPPPS 食品添加剂 混合式教学 

分 类 号：G642[文化科学—高等教育学]