针对“食品专业综合实验”课程特点和传统教学方法的局限性,将BOPPPS(bridge-in,objective,pre-assessment,participatory learning,post-assessment,summary)教学模式和CDIO(conceive,design,implement,operate)工程教育模式相结合,用于课程的改革和实践,以培养学生扎实的理论知识和实践能力。引入BOPPPS教学模式改革理论教学,通过参与式学习来提升学生理论知识水平;在CDIO教学模式下,实验项目以“项目为载体,教师为引导,学生为中心”思路开展,培养学生动手操作、创新设计和团队协作等能力。同时,探索课程-竞赛相结合教学模式,增强学生综合实践能力和解决复杂工程问题能力。最后,构建注重过程性评价的多元化考核方式,合理评价学生在实验过程中的表现。该课程的教学改革和实践取得了较好的效果,可为食品专业实践类课程的建设提供参考和借鉴。

Considering the characteristics of Food Specialty Comprehensive Experiment and the limitations of traditional teaching methods, we integrate the BOPPPS (bridge-in,objective, pre-assessment, participatory learning, post-assessment, summary) and CDIO (conceive, design, implement, operate) engineering education mode to reform and practice the course, in order to cultivate students' solid theoretical knowledge and practical ability. BOPPPS teaching mode is introduced to reform theoretical teaching, and the theoretical knowledge level of students is improved through participatory learning. Under CDIO teaching mode, the experimental projects are carried out with the idea of “project as carrier, teacher as guide, student as center” to cultivate the abilities such as practical operation, innovation design and team cooperation. Subsequently, teaching mode combining courses and competitions is explored to enhance the abilities of comprehensive practice and solving complex engineering problems. Finally, a diversified assessment system which prefers to process evaluation is constructed to evaluate the performance of students in the experimental process. The teaching reform and practice have achieved good teaching effect which can provide reference for the construction and reform of other food practice courses.