基于BOPPPS模型的食品化学课程教学设计——以“淀粉糊化与老化”课程为例  

Teaching Design of Food Chemistry Course Based on the BOPPPS Model—Taking “Starch Gelatinization and Aging” Course as an Example

作　　者：汤兴宇 卢星军 严妍 罗顺莉 张志军 

机构地区：[1]湖南医药学院医学检验学院,湖南 怀化

出　　处：《职业教育发展》2024年第6期1841-1846,共6页College and Job

摘　　要：食品化学是食品卫生与营养学专业最早接触的一门专业核心课程,但该课程理论性较强,学生在传统教学方法中参与度低,难以消化复杂知识。为提高学生课堂参与度,促进学生的主动学习和深度学习,本文以“淀粉糊化与老化”为例,将BOPPPS模型融入教学环节,构建知识点与生活现象的关联,使案例讨论可测评,全过程运用在线资源,以期提高课程质量。Food chemistry is a core professional course for food hygiene and nutrition majors. However, this course emphasizes theory significantly, and students participate little in traditional teaching methods, which makes it difficult to digest complex knowledge. In order to improve students’ classroom participation and promote students’ active learning and deep learning, this paper takes “Starch Gelatinization and Aging” as an example, integrates the BOPPPS model into the teaching process, builds the correlation between knowledge points and life phenomena, makes case discussion evaluable, and utilizes online resources in the whole process to improve the course quality.

关 键 词：食品化学 BOPPPS模型 “淀粉糊化与老化” 教学设计 

分 类 号：H31[语言文字—英语]