刘采云¹，王 曜²，刘采风³

（1.上海理工大学健康科学与工程学院，上海 200093；

2.长崎大学水产・环境科学综合研究科，日本长崎 852-8521;

3.二连浩特市第二中学，内蒙古二连浩特 012600）

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。

关键词：海洋食品；课程设计；选修课

中图分类号：G642    文献标识码：A    文章编号：1674-506X（2023）02-0151-0004

Practice Discussion and Curriculum Design of the Public Elective Course“The Stories of the Seafood”

LIU Caiyun¹，WANG Yao²，LIU Caifeng³

（1.School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;

2.Nagasaki University, Graduate School of Fisheries and Environmental Sciences, Nagasaki 852-8521, Japan;

3.Erenhot Second Middle School, Erenhot Inner Mongolia 012600, China）

Abstract：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.

Keywords：seafood; curriculum design; elective course

doi：10.3969/j.issn.1674-506X.2023.02-025

收稿日期：2022-11-25

基金项目：上海理工大学健康科学与工程学院课程思政教改项目

作者简介：刘采云（1989-），女，博士，讲师。研究方向：食品和农产品加工新技术。

引用格式：刘采云,王曜,刘采风.公共选修课《海错食单》的课程设计与实践讨论[J].食品与发酵科技,2023,59(2):151-154.