Abstract Food chemistry not only focuses on the material structure and functional characteristics of food,but also deeply connects the cultivation of students' professional qualities and innovation abilities through the integration of teaching and industry.The Maillard reaction is one of the most critical knowledge points in food chemistry.Taking the Maillard reaction section as an example,this paper discussed three key aspects:learning analysis and teaching objectives,instructional design and teaching methods,assessment evaluation and teaching reflection.Centered on the teaching philosophy of“learning in depth and applying in practice”,the application of PPPTS mode in food chemistry was deeply discussed.The aim was to continuously improve teaching quality and provide an effective pathway for cultivating innovative,practice-oriented professionals with practical capabilities for the food industry.
