BOPPPS+SPOC双模驱动下食品营养学课程改革与实践

【摘要】 随着高等教育向“能力建构”转型，食品行业对专业人才需求升级，食品营养学课程教学改革迫在眉睫。该文以食品营养学课程为研究对象，分析当前教学的现存问题，基于此，提出BOPPPS+SPOC双模驱动的教学改革路径。BOPPPS模式通过在教学中创设情境导入、升级目标、前测后测等，提升学生知识掌握与应用能力。SPOC模式从资源体系、教学模式、评价体系三方面优化，实现线上线下教学的深度融合。在BOPPPS+SPOC双模驱动下结合思政元素的有效融入，该改革方案以期为培养符合行业需求的专业人才，为食品学科建设提供理论指导。更多还原

【Abstract】 With the transformation of higher education towards "competency construction" and the upgrading of the food industry’s demand for professional talents, the teaching reform of the "Food Nutrition" course is imminent. This paper takes this course as the research object, analyzes the existing problems in current teaching, and based on this, proposes a teaching reform path driven by the BOPPPS +SPOC dual mode. The BOPPPS model improves students’ knowledge acquisition and application abilities by creating situational introductions, upgrading goals, conducting pre-and post-tests, etc. in teaching. Combined with the SPOC model, the study optimizes from the resource system, the teaching mode, and the evaluation system to achieve indepth integration of online and offline teaching. Under the dual-model drive of BOPPPS +SPOC and the effective integration of ideological and political elements, this reform plan is expected to provide theoretical guidance for cultivating professional talents meeting industry needs and for the construction of the food discipline.更多还原