MOOC-Inside Food Biochemistry Course Blended-Online and Offline Teaching Reform

This thesis takes the typical basic food biochemistry course in Food Science and Engineering of South China University of Technology (SCUT) as application scenario, and it describes the reform background and implementation process of the blended-online and offline teaching of the MOOC-Inside food biochemistry course. In addition, the effectiveness of this teaching approach is verified from four aspects: students' evaluation, students' achievements in the past four years, students' participation in practical projects and external impact of the course.