Foods technology educational implementation to the students teaching

Autor/autori: Florin M. Dumitrescu

Rezumat: Exista mai multe metode de a lega tehnologia alimentara cu predarea virtuala prin simulari de calcul. Acest fapt confera relevanta diverselor analize chimice si fizice din domeniul tehnologiilor alimentare, discutate si expuse cursantilor, si, de asemenea, realitatilor legate de asigurarea calitatii in industrie. Intr-un proiect care urmareste sa indeplineasca aceste obiective, fiecare student, cu ajutorul unei "persoane resursa" din industria alimentara, completeaza proiectul ca in cazul in care el sau ea ar fost responsabili pentru analizele de asigurare a calitatii unui produs alimentar specific intr-o companie de produse alimentare. Studentul identifica analizele chimice, fizice, senzoriale si microbiene pentru materiile prime, produsele de proces si produsele finite, iar proiectul presupune si a participa la discutii in clasa, a pregati un raport final scris si a face o scurta prezentare de clasa. Analiza a aratat ca datele din cadrul proiectului au fost mai mult decat moderat relevante sau utile si pentru fosti cursanti care lucreaza in industria alimentara si legate direct de pozitiile initiale sau actuale in care se afla majoritatea fostilor cursanti.

Cuvinte cheie: cursant, tehnologie alimentara, tip de proiect, predare.


Abstract: There are various methods to link food technology real working with virtually teaching into computational simulation. This is bringing relevance to the various food technology chemical and physical analyses discussed and exposed to students, and also to the realities of quality assurance in industry. In a project aimed to meet these objectives, each student, with the assistance of a “resource person” from the food industry, completes the project as if he or she was responsible for the quality assurance analyses of a specific food product in a food company .The student identifies the chemical, physical, sensorial and microbial analyses for raw ingredients, in-process products and the finished products, but the project requires to participate in related class discussion, prepare a final written report, and make a brief class presentation. Analysis of survey data showed the project was more than moderately relevant or useful to former students working in the food industry and related directly to the initial or current positions of most former students.

Keywords: student, food technology, type of projects, teaching

 

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