《食品化学》教学中BOPPPS设计的应用

Application of BOPPPS Design in Food Chemistry Course

食品化学的主要教学目标是使学生了解食品材料中主要成分的结构与性质,食品主要组分间的相互作用和它们在食品加工和保藏中的变化,以及这些变化对食品的色、香、味、质构、营养和保藏稳定性的影响。围绕该目标设置的教学内容较为繁杂,因此合适的教学设计无疑是十分必要的手段。本文以美拉德反应这一典型的教学内容为例,探讨了如何利用BOPPPS设计来提升教学效果并对教学效果进行了对比分析,以期为食品化学其他教学内容的合理设计提供参考。

The main teaching goal of Food Chemistry course is to enable students to understand the structure and properties of the main ingredients in food materials,the interaction between the main components of food and their changes in food processing and preservation,and the effects of these changes on the color,flavor,taste,texture,nutrition and preservation stability of food.The teaching content set around this goal is more complicated,so appropriate teaching design is undoubtedly a very necessary means.Taking Maillard reaction as an example,this study focuses on how to use BOPPPS design to improve teaching effects,and teaching effects were compared with the teaching without design,hoping to provide a guide for the reasonable design of other teaching content of Food Chemistry course.