The search for changes in teaching methodologies used on higher education has become increasingly evident, since the students must be better qualified for the job market. Besides improving the teacher-student relationship, the use of active methodologies enhances the students’ autonomy in the decision-making in the classroom, providing better results in the learning process. The present study aims to report the implementation of active teaching methodologies in an optional discipline on the area of food science for the Pharmacy Graduate Course at Federal University of Piauí. The discipline syllabus consists of six activities defined by a brainstorming with the effective participation of the students and coordinated by the professor. At the end of the discipline, each activity was evaluated qualitatively and quantitatively by the students on files developed for this purpose. A descriptive study was performed for data evaluation through a critical analysis of the evaluation of each activity. According to the grades and suggestions given by the students, it was noticed that most students preferred the active methodology rather than the common teaching method. Besides that, discussions and debates were the type of activities that most satisfied the students.
|Translated title of the contribution||Application of active methodologies in the food science: report of experience at the Federal University of Piaui|
|Number of pages||6|
|Journal||Jornal Interdisciplinar de Biociências|
|Publication status||Published - 2018|