新工科背景下食品工程原理课程教学改革与实践  

Teaching reform and practice of Principles of Food Engineering course under guidance of new engineering education

作　　者：吴浩浩[1] 侯虎[1] 王彦超[1] 梁鹏[2] WU Haohao;HOU Hu;WANG Yanchao;LIANG Peng(Ocean University of China,Qingdao Shandong 266404,China;Fujian Agriculture and Forestry University,Fuzhou Fujian 350002,China)

机构地区：[1]中国海洋大学,山东青岛266404 [2]福建农林大学,福建福州350002

出　　处：《农业工程》2024年第11期135-140,共6页AGRICULTURAL ENGINEERING

摘　　要：食品工程原理课程作为食品相关本科专业的核心课程,在新工科背景下需要不断探索教学改革思路和积累实践经验。通过分析食品工程原理课程教学中存在的学习趣味性和目标性差、思政融合度低、课堂互动少及信息化程度不高等问题,提出重构基于BOPPPS教学模式和案例教学法的课程内容、建设基于深度融合理念的课程思政案例库、设计基于碎片化学习策略的线上教学课件的课程教学新模式。实践证明,教学改革取得了良好的效果,可为工程类课程提供可复制的教学改革思路和实践经验。Principles of Food Engineering is a core course of undergraduate food-related majors and needs to constantly transform teach-ing reform ideas into classroom practices under guidance of new engineering education.In order to overcome problems of low interest,poor targeting,low ideological and political integration,little classroom interaction,and low informatization in course teaching of Prin-ciples of Food Engineering course,a new course teaching model was proposed with refactoring course content based on BOPPPS teach-ing mode and case teaching method,building a course ideological and political case library based on concept of deep integration,and designing online teaching courseware based on fragmented learning strategy.Practice has proven that teaching reform has achieved good results and could provide replicable teaching reform ideas and practical experience for engineering courses.

关 键 词：BOPPPS 课程重构 案例式教学 课程思政 碎片化线上教学 

分 类 号：S2[农业科学—农业工程] G642[文化科学—高等教育学]