摘要
本文以选课学生专业背景为基础,以探索海洋食物在人类粮食系统中可持续发展的作用为导向,以提高教学质量为目的,通过教学设计、文献查阅、师生互动、问卷调查和课堂反馈等方式开展课程改革及实践,丰富学生对海洋文化及海洋食品的理解,为通识课的教学提供一定的参考。
This article is based on the professional background of elective students,guided by exploring the role of blue food in the sustainable development of the human food system,and aimed at improving the teaching quality.Teaching design,literature review,teacher-student interaction,questionnaire survey,and classroom feedback,etc.were used during the course reform and practice,which could enrich students′understanding of marine culture and food,and provide some reference for the general education courses teaching.
作者
刘采云
王曜
刘采风
LIU Caiyun;WANG Yao;LIU Caifeng(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Nagasaki University,Graduate School of Fisheries and Environmental Sciences,Nagasaki 852-8521,Japan;Erenhot Second Middle School,Erenhot Inner Mongolia 012600,China)
出处
《食品与发酵科技》
CAS
2023年第2期151-154,共4页
Food and Fermentation Science & Technology
基金
上海理工大学健康科学与工程学院课程思政教改项目。
关键词
海洋食品
课程设计
选修课
seafood
curriculum design
elective course
