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.