Introduction: a post-pandemic new context for food studies teaching methods

Fátima A. Miller, Estela Nunes, Cristina L. M. Silva*

*Corresponding author for this work

Research output: Contribution to conferenceAbstractpeer-review



Before the COVID-19 pandemic, several technological tools were already being used in the educational environment of the food area. Digital technologies occurred in a more dynamic way in the research sector, while in the teaching-learning system, it happened with a little more prudence, either due to insufficient infrastructure or poor familiarity with such technological resources. As a consequence of adopted sanitary measures, social isolation implied a very fast implementation of the digital transformation in the educational environment to avoid disruption and minimize the impact on learning processes. The new configuration brought challenges to educators and students and also promoted the development of capabilities and skills necessary to explore a range of new tools. The promotion of theoretical and practical knowledge in an integrated, dynamic, sustainable, responsible, and flexible way requires a reflection between traditional and new teaching methods. This session will discuss the barriers and established strategies to access learning platforms, communication tools, methodology for assessment, virtual classes, and others. It is important to assure the excellence and front position of leadership of education for the food area and support public policies in making decisions that will define the future of food studies in production, processing, and consumption.
Original languageEnglish
Number of pages1
Publication statusPublished - Nov 2022
Event21st World Congress of Food Science & Technology : Future of Food: Innovation, Sustainability & Health - Marina Bay Sands Expo & Convention Centre, Singapore
Duration: 31 Oct 20223 Nov 2022
Conference number: 21


Conference21st World Congress of Food Science & Technology
Abbreviated titleIUFoST 2022


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