EVALUATION STRATEGIES IN THE FIELD OF FOOD SCIENCE AND TECHNOLOGY

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...

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Detalles Bibliográficos
Autores principales: Valentinuzzi, María Cecilia, Prieto, M. C., Sbarato, V. M.
Formato: Artículo revista
Lenguaje:Español
Publicado: Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2023
Materias:
Food Products
Teaching and Learning
Skills
Knowledge Integration
Agroalimentos
Enseñanza y Aprendizaje
Competencias
Integración de Conocimientos
Acceso en línea:https://revistas.unc.edu.ar/index.php/nexoagro/article/view/42967
Aporte de:
Nexo agropecuario de Universidad Nacional de Córdoba
id I10-R308-article-42967
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spelling I10-R308-article-429672024-08-14T18:53:23Z EVALUATION STRATEGIES IN THE FIELD OF FOOD SCIENCE AND TECHNOLOGY ESTRATEGIAS DE EVALUACIÓN EN EL ÁMBITO DE CIENCIA Y TECNOLOGÍA EN ALIMENTOS Valentinuzzi, María Cecilia Prieto, M. C. Sbarato, V. M. Food Products Teaching and Learning Skills Knowledge Integration Agroalimentos Enseñanza y Aprendizaje Competencias Integración de Conocimientos 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. Un desafío al que nos enfrentamos los docentes del espacio curricular Fisicoquímica de la carrera Licenciatura en Agroalimentos (FCA-UNC) es cómo presentar actividades de forma tal que los contenidos de la asignatura puedan desarrollarse a través de aplicaciones concretas al área de Agroalimentos, considerando tanto la etapa de formación durante el cursado de la carrera como su desempeño como futuros profesionales. En el presente trabajo se comunican actividades prácticas llevadas a cabo para evaluar conceptos de Fisicoquímica que representen aplicaciones concretas en el ámbito de la industria alimentaria y que fomenten la interacción entre pares y la autoevaluación. A partir de las mismas, se busca que se afiancen competencias tales como capacidad para integrar y transferir conocimientos, las cuales serán importantes herramientas en su futuro desempeño como profesionales. Analizando la cohorte 2022 con un total de 49 inscriptos, 25 estudiantes accedieron a la promoción de la asignatura sobre 37 estudiantes que reunían inicialmente los requisitos para lograrlo; se evalúan los procesos de enseñanza y aprendizaje a partir del desempeño en las actividades planteadas y en su devolución en lo referente a las mismas. Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2023-12-26 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/nexoagro/article/view/42967 Nexo agropecuario; Vol. 11 Núm. 2 (2023); 39 - 45 2346-917X 2346-9110 spa https://revistas.unc.edu.ar/index.php/nexoagro/article/view/42967/44098 Derechos de autor 2023 María Cecilia Valentinuzzi, M. C. Prieto, V. M. Sbarato https://creativecommons.org/licenses/by-nc-sa/4.0
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-308
container_title_str Nexo agropecuario
language Español
format Artículo revista
topic Food Products
Teaching and Learning
Skills
Knowledge Integration
Agroalimentos
Enseñanza y Aprendizaje
Competencias
Integración de Conocimientos
spellingShingle Food Products
Teaching and Learning
Skills
Knowledge Integration
Agroalimentos
Enseñanza y Aprendizaje
Competencias
Integración de Conocimientos
Valentinuzzi, María Cecilia
Prieto, M. C.
Sbarato, V. M.
EVALUATION STRATEGIES IN THE FIELD OF FOOD SCIENCE AND TECHNOLOGY
topic_facet Food Products
Teaching and Learning
Skills
Knowledge Integration
Agroalimentos
Enseñanza y Aprendizaje
Competencias
Integración de Conocimientos
author Valentinuzzi, María Cecilia
Prieto, M. C.
Sbarato, V. M.
author_facet Valentinuzzi, María Cecilia
Prieto, M. C.
Sbarato, V. M.
author_sort Valentinuzzi, María Cecilia
title EVALUATION STRATEGIES IN THE FIELD OF FOOD SCIENCE AND TECHNOLOGY
title_short EVALUATION STRATEGIES IN THE FIELD OF FOOD SCIENCE AND TECHNOLOGY
title_full EVALUATION STRATEGIES IN THE FIELD OF FOOD SCIENCE AND TECHNOLOGY
title_fullStr EVALUATION STRATEGIES IN THE FIELD OF FOOD SCIENCE AND TECHNOLOGY
title_full_unstemmed EVALUATION STRATEGIES IN THE FIELD OF FOOD SCIENCE AND TECHNOLOGY
title_sort evaluation strategies in the field of food science and technology
description 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.
publisher Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología.
publishDate 2023
url https://revistas.unc.edu.ar/index.php/nexoagro/article/view/42967
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AT prietomc evaluationstrategiesinthefieldoffoodscienceandtechnology
AT sbaratovm evaluationstrategiesinthefieldoffoodscienceandtechnology
AT valentinuzzimariacecilia estrategiasdeevaluacionenelambitodecienciaytecnologiaenalimentos
AT prietomc estrategiasdeevaluacionenelambitodecienciaytecnologiaenalimentos
AT sbaratovm estrategiasdeevaluacionenelambitodecienciaytecnologiaenalimentos
first_indexed 2024-09-03T20:27:45Z
last_indexed 2024-09-03T20:27:45Z
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