“BOPPPS”与线上线下混合教学模式在食品化学课程教学中的应用  

Application of“BOPPPS”and Online-Offline Hybrid Teaching Mode in the Teaching of Food Chemistry Course

作　　者：池福敏 刘瑜 祝亚辉 刘磊 杨林 辜雪冬 CHI Fumin;LIU Yu;ZHU Yahui;LIU Lei;YANG Lin;GU Xuedong(College of Food Science,Xizang Agriculture and Animal Husbandry University,Linzhi 860000,China)

机构地区：[1]西藏农牧学院食品科学学院,西藏林芝860000

出　　处：《现代食品》2025年第3期39-42,共4页Modern Food

基　　金：中央财政支持地方高校发展改革专项资金项目“西藏农牧学院校级一流课程《食品化学》课程建设项目”(710050007)。

摘　　要：食品化学是食品相关专业的基础课程,也是西藏农牧学院于2004年开设的食品专业类课程之一。在以往的教学过程中,该门课程存在教学内容生硬、缺乏本土素材、学生学习兴趣不足等问题。近年来,该院食品化学课程教学团队通过不断地探索与实践,重构教学内容、改进教学方法、创新教学模式,在教学上形成“BOPPPS”与线上线下的混合式教学模式,以提高学生学习能力、实践能力、创新能力,助力食品专业学生更好地升学与就业。Food chemistry is the basic course of food major,and it is also one of the food major courses set up by Xizang College of Agriculture and Animal Husbandry in 2004.In the past teaching process,this course has some painful problems such as stiff teaching content,lack of local materials,and lack of students’interest in learning.In recent years,through continuous exploration and practice,the teaching team of food chemistry courses in the college has reconstructed teaching content,improved teaching methods,and innovated teaching modes,and formed a mixed teaching mode of“BOPPPS”and online and offline in teaching,aiming to improve students’learning ability,practical ability and innovation ability,and help students majoring in food better study and employment.

关 键 词：食品化学 线上线下 BOPPPS 教学模式 

分 类 号：G642.0[文化科学—高等教育学]