Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering

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dc.catalogadoraba
dc.contributor.authorAguilera, José M.
dc.contributor.authorMoreno, María Carolina
dc.date.accessioned2025-07-01T20:58:38Z
dc.date.available2025-07-01T20:58:38Z
dc.date.issued2021
dc.description.abstractUnderstanding concepts of food engineering (FE) is fundamental for professionals in the discipline, necessary for food scientists, appealing to non-food science students, and valuable for curious cooks. The challenge of teaching FE is delivering meaningful learning outcomes to the different backgrounds, motivations, and interests of the audiences. This article delves into the origins of FE in academia and the influence on teaching of an expanding food processing industry. Current trends demand a FE education with a wider scope, focused on consumer needs and wants that convey elements of food product design, sustainability, innovation, and culinary applications, among others. Although the core concepts of FE have remained practically the same, new teaching methodologies call for expanded computational abilities, ample access to online contents, and active learning, student-centered approaches. As a case study, we describe the implementation of an elective flipped classroom course on engineering, science, and gastronomy for undergraduate students that include in-class demonstrations by chefs.
dc.description.funderFONDECYT; Folio: 1180082
dc.format.extent13 páginas
dc.fuente.origenScopus
dc.identifier.doi10.1007/s12393-021-09281-0
dc.identifier.eissn1866-7929
dc.identifier.issn1866-7910
dc.identifier.scopusidSCOPUS_ID:85102557010
dc.identifier.urihttp://www.springer.com/life+sci/food+science/journal/12393
dc.identifier.urihttps://doi.org/10.1007/s12393-021-09281-0
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/104812
dc.identifier.wosidWOS:000627673800001
dc.information.autorucEscuela de Ingeniería; Moreno Constenla Maria Carolina; S/I; 18031
dc.information.autorucEscuela de Ingeniería; Aguilera Radic Jose Miguel; S/I; 99054
dc.language.isoen
dc.nota.accesocontenido completo
dc.pagina.final928
dc.pagina.inicio917
dc.publisherSpringer
dc.revistaFood Engineering Reviews
dc.rightsacceso abierto
dc.subjectFlipped learning
dc.subjectFood engineering
dc.subjectFood product engineering
dc.subjectGastronomic engineering
dc.subjectTeaching methodologies
dc.subjectUndergraduate education
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.titleTeaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering
dc.typeartículo
dc.volumen13
sipa.codpersvinculados18031
sipa.codpersvinculados99054
sipa.trazabilidadScopus;12-10-2021
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