Aplicação de metodologias ativas de ensino na área de alimentos: relato de experiência na Universidade Federal do Piauí

Monalisa de Alencar Lucena*, Andressa Barros Ibiapina, Camila dos Reis Oliveira, Lucas Vaz de Castro Oliveira, Alessandra Braga Ribeiro

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

Resumo

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.
Título traduzido da contribuiçãoApplication of active methodologies in the food science: report of experience at the Federal University of Piaui
Idioma originalPortuguese
Páginas (de-até)36-41
Número de páginas6
RevistaJornal Interdisciplinar de Biociências
Volume3
Número de emissão1
DOIs
Estado da publicaçãoPublicado - 2018
Publicado externamenteSim

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