BOPPPS教学模式在“食品加工技术”微专业课中的探索与实践  

Exploration and Practice of the Micro-specialty Course"Food Processing Technology"Based on the BOPPPS Teaching Model

作　　者：周力 何东平 张世宏 雷芬芬 ZHOU Li;HE Dongping;ZHANG Shihong;LEI Fenfen(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《食品工业》2025年第2期251-254,共4页The Food Industry

摘　　要：微专业课程具有专业化、短期化和线上化的特点,而“食品加工技术”课程则展现出综合性强、涵盖面广的特质。在这种背景下,食品专业大二学生在暑期选择参与“食品加工技术”微专业课学习,可以提前接触较为综合的食品学科专业知识,从而在未来根据食品种类进行专业分流选择时获益匪浅。采用BOPPPS学习模型,并将其融入线上进行的“食品加工技术”微专业课程中,以学习成果为导向、以参与式教学为核心,旨在引导和激发学生的自主学习性。教学实践结果表明,“食品加工技术”微专业课内容简化,覆盖面广对尚未正式接触食品专业的大二学生较全面地介绍相关专业知识,让学生对该专业有了初步了解。BOPPPS教学模型在食品专业大二学生暑期通过线上网课方式学习“食品加工技术”微专业课程的教学中,充分地调动了学生的积极性和提升了学生的参与度,极大地提高了教学效果。Micro-specialty courses feature specialization,short duration,and online delivery,while the"Food Processing Technology"'course demonstrates strong comprehensiveness and broad coverage.In this context,second-year students majoring in food science who choose to participate in the"Food Processing Technology"micro-credential course during the summer break can gain early exposure to a comprehensive range of professional knowledge in food science,which can be beneficial for future specialization choices based on different types of food.By integrating the BOPPPS learning model into the online"Food Processing Technology"micro-credential course,the focus is on learning outcomes and participatory teaching,aiming to guide and stimulate students'autonomous learning.The teaching practice results demonstrate that the simplified"Food Processing Technology"course,covering a wide range of topics,provides a comprehensive introduction of professional knowledge to sophomore students who have not yet formally come into contact with the major of Food Science,allowing students to have a preliminary understanding of this major;And the BOPPPS teaching model,for the sophomore students who are majored in Food Science in summer,has fully mobilized the students'enthusiasm and increased their participation,and greatly improved the teaching-and-studying effects.

关 键 词：食品加工技术 微专业课 线上网课 大二学生 BOPPPS 

分 类 号：G642[文化科学—高等教育学] TS205-4[文化科学—教育学]