A cooperative approach in the faculty members of the Department of Industrial Engineering at the University of Salerno (Italy) was adopted to produce valuable documentation and material for applications of active learning methodology in the master course in Food Processing and Innovation developed within the FOODI project, an Erasmus+ project financed in 2018 in the action KA2 – Cooperation for innovation and the exchange of good practices – Capacity Building in the field of Higher Education. A dedicated form was developed as a key tool in both recording the teaching/learning needs and transferring the work results in terms of examples and activities. Web seminars were provided to illustrate the examples.
Joint Faculty Approach to Active Learning in Master Classes of Food Technology and Engineering
Massimo Poletto
;Donatella Albanese;Stefano Cardea;Francesco Donsì;Francesco Marra;Michele Miccio;Gianpiero Pataro
2021-01-01
Abstract
A cooperative approach in the faculty members of the Department of Industrial Engineering at the University of Salerno (Italy) was adopted to produce valuable documentation and material for applications of active learning methodology in the master course in Food Processing and Innovation developed within the FOODI project, an Erasmus+ project financed in 2018 in the action KA2 – Cooperation for innovation and the exchange of good practices – Capacity Building in the field of Higher Education. A dedicated form was developed as a key tool in both recording the teaching/learning needs and transferring the work results in terms of examples and activities. Web seminars were provided to illustrate the examples.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
