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Research on Cultivation of Creative Humanistic Quality in the Teaching Course of Food Biochemistry

Xingli Zhang

Abstract


Food science is a discipline of blending culture, art and science. Food science is not only a complicated systematic discipline but also a dual-attribute science with natural science and humanistic sociality. Therefore, an excellent food talent needs not only solid professional basic knowledge but also excellent humanistic qualities and humanistic spirit. The food biochemistry is a more important professional core course in the food professional education. The integration of humanistic quality education into the teaching of food biochemistry plays a very important guiding role for students' subsequent development. Based on the teaching practice for many years, this article expounds the connotation of humanistic quality, the goal of humanistic quality education and some ways to implement humane quality training in food biochemistry teaching.

Keywords


Food Biochemistry; Humanities; Quality Education

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References


[1] Li L. Important role in promoting social competitiveness and its teaching strategies of humanistic quality education in colleges and universities. Survey of Education 2019; 8(7): 54-55+116.

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[4] Hou J, Zhang W, Fan H, et al. Construction of formative assessment system in biochemistry and molecular biology teaching. China Educational Technique & Equipment 2015; (16): 124-125.




DOI: http://dx.doi.org/10.18686/ahe.v4i10.2944

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