【摘要】 “食品微生物实验”是食品科学与工程专业的核心实践课程，在一流本科专业建设的背景下，改革传统的教学理念和教学方法势在必行。针对传统实验教学过程中的内容碎片化、学生参与度低等问题，构建了“基础—综合—设计”三层次模块化课程体系，并融合雨课堂SPOC平台开展多元化混合式教学。通过教学改革，充分发挥线上自主学习的优势，实现了实验课堂的时空延伸与学生深度参与。实践表明，学生的综合实践能力显著提升，课堂效率与实验操作规范率均有效提高，学生依托实验成果申报多项大创项目并学科竞赛获奖。课程改革对推进食品科学与工程一流本科专业建设具有积极作用，为食品科学与工程专业人才培养提供了可推广的创新范式。更多还原

【Abstract】 “Food Microbiology Experiment” is a core practical course for the major of Food Science and Engineering. Against the backdrop of the construction of first-class undergraduate majors, it is imperative to reform the traditional teaching concepts and methods. In response to the problems such as fragmented content and low student participation in the traditional experimental teaching process, a three-level modular curriculum system of “Basic-Comprehensive-Design” has been constructed, and a diversified blended teaching mode has been carried out by integrating the SPOC platform of Rain Classroom. Through the teaching reform, the advantages of online self-directed learning have been fully exploited, achieving the extension of experimental classes in time and space and the deep participation of students. Practices have shown that students’ comprehensive practical abilities have been significantly improved, and both the classroom efficiency and the standardization rate of experimental operations have been effectively enhanced. Relying on the experimental achievements, students have applied for a number of College Students’ Innovation and Entrepreneurship Training Programs and won awards in subject competitions. The curriculum reform plays a positive role in promoting the construction of first-class undergraduate majors in Food Science and Engineering, and provides a replicable innovative paradigm for the cultivation of talents in the major of Food Science and Engineering.更多还原