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

Xingli Zhang


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.


Food Biochemistry; Humanities; Quality Education

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