INTRODUCTORY ORGANIC CHEMISTRY FOR FOOD SCIENCE AND TECHNOLOGY

The design of a short-term course for the introduction of organic chemistry in a 1st grade course in Food Science and Technology faces some challenges such as high heterogeneity of students with respect to their previous knowledge, need to further the development of specific and transversal competences, adaptation of students to a more autonomous learning environment as the university one and specific conceptual difficulties of the subject. For this purpose, a blended learning model is presented in this contribution. Their main guidelines are the following: (a) Attention is paid to prior knowledge and misconceptions. (b) Design of resources for students' knowledge updating in the first weeks of term is emphasized. (c) The learning-teaching process is established based on the progressive introduction of non-face-to-face work, as transition towards a flipped learning model. (d) Integration of experimental work in the whole context of term. (e) Development and assessment of some transversal competences. (f) Essential role of formative assessment which is developed by means of different resources and activities and (g) Specific requirements owing to need of put in context the organic chemistry in Food Science and Technology framework.