李琳，陈正，沈志华

（电子科技大学中山学院，中山528402）

摘要：“食品化学”是食品类专业核心课程之一，其教学效果对食品类专业的教学质量影响深远。该文以地方院校“食品化学”课程中的“食品褐变”内容为例，针对大班授课现状，基于BOPPPS模型，以问题为中心进行混合式教学，分别从课程引入、目标确定、课程前测、参与式学习、课程后测以及总结拓展等六个环节开展教学设计和实施，旨在通过对BOPPPS模式与线上线下混合式教学的融合，体现以学生为中心的教学理念，为食品类课程的教学创新提供参考。

关键词：问题；BOPPPS；教学设计；食品褐变

中图分类号：G642 文献标识码：A 文章编号：1674-506X（2025）01-0182-0006

Problem-centered BOPPPS Teaching Design Taking “Food Chemistry” in Regional Universities as Case

LI Lin，CHEN Zheng，SHEN Zhihua

（University of Electronic Science and Technology of China，Zhongshan Institute，Zhongshan 528402，China）

Abstract：“Food Chemistry” is one of the core curriculums in food related majors and its teaching effect has a profound impact on the teaching quality of food related majors. This paper chose “Food Browning”, a part of “Food Chemistry” curriculum in regional universities as a case. Regarding the current situation of large class teaching, based on the BOPPPS model, a problem-centered blended teaching approach was adopted. The 6 modules of the whole implementation, including the bridge in, objects, pre-assessment, participatory learning, post-assessment, and summary were introduced for the teaching designs and practices. The teaching practice intended to integrate BOPPPS mode with blended online and offline teaching, thus embody the students-center teaching philosophy. This paper may provide reference for teaching innovation of food course.

Keywords：question；BOPPPS；teaching design；food browning

doi：10.3969/j.issn.1674-506X.2025.01-026