以问题为中心的BOPPPS教学设计——以地方性院校的“食品化学”为例  

Problem-centered BOPPPS Teaching Design Taking“Food Chemistry”in Regional Universities as Case

作　　者：李琳[1] 陈正[1] 沈志华[1] LI Lin;CHEN Zheng;SHEN Zhihua(University of Electronic Science and Technology of China,Zhongshan Institute,Zhongshan 528402,China)

机构地区：[1]电子科技大学中山学院,中山528402

出　　处：《食品与发酵科技》2025年第1期182-187,共6页Food and Fermentation Science & Technology

基　　金：广东省质量工程“课程教研室”项目(SKJ2021)。

摘　　要：“食品化学”是食品类专业核心课程之一,其教学效果对食品类专业的教学质量影响深远。该文以地方院校“食品化学”课程中的“食品褐变”内容为例,针对大班授课现状,基于BOPPPS模型,以问题为中心进行混合式教学,分别从课程引入、目标确定、课程前测、参与式学习、课程后测以及总结拓展等六个环节开展教学设计和实施,旨在通过对BOPPPS模式与线上线下混合式教学的融合,体现以学生为中心的教学理念,为食品类课程的教学创新提供参考。“Food Chemistry”is one of the core curriculums in food related majors and its teaching effect has a profound impact on the teaching quality of food related majors.This paper chose“Food Browning”,a part of“Food Chemistry”curriculum in regional universities as a case.Regarding the current situation of large class teaching,based on the BOPPPS model,a problem-centered blended teaching approach was adopted.The 6 modules of the whole implementation,including the bridge in,objects,pre-assessment,participatory learning,post-assessment,and summary were introduced for the teaching designs and practices.The teaching practice intended to integrate BOPPPS mode with blended online and offline teaching,thus embody the students-center teaching philosophy.This paper may provide reference for teaching innovation of food course.

关 键 词：问题 BOPPPS 教学设计 食品褐变 

分 类 号：G642[文化科学—高等教育学]