EVALUATION STRATEGIES IN THE FIELD OF FOOD SCIENCE AND TECHNOLOGY
Keywords:
Food Products, Teaching and Learning, Skills, Knowledge IntegrationAbstract
A challenge that teachers of the curricular area "Fisicoquímica" (Licenciatura en Agroalimentos, FCA-UNC) face is how to present activities in such a way that the contents of the subject can be developed through concrete applications to the area of Food Science, considering both the training stage during the course of the degree as well as their performance as future professionals. In this work, practical activities carried out to evaluate Physical Chemistry concepts that represent specific applications in the field of the food industry and that encourage interaction between peers and self-assessment are reported. Based on these, it is sought to strengthen skills such as the ability to integrate and transfer knowledge, which will be important tools in their future performance as professionals. Analyzing the 2022 cohort with a total of 49 enrolled, 25 students accessed the promotion of the subject out of 37 students who initially met the requirements to achieve it. The teaching and learning processes are evaluated based on performance in the proposed activities and their feedback regarding them.
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Copyright (c) 2023 María Cecilia Valentinuzzi, M. C. Prieto, V. M. Sbarato
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