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Universidad Nacional Abierta y a Distancia

Academic and Research Vice-rector


Activities guide and evaluation rubric

1. General Description of the course

Faculty or Academic Unit Faculty of Basic Sciences, Technology and Engineering


Academic Level Professional
Academic Field Disciplinary Training
Course Name New products development
Course Code 216005
Course Type Methodological Can be enabled yes ☐ No ☒
Number of Credits 2

2. Description of the activity

Number of
Type of the activity: Individual ☒ Collaborative ☒ 2
weeks
Unit
Moment of evaluation: Initial ☒ ☐ Final ☐
Intermediate:
Evaluative score of the activity: 25 Delivery environment of the
points activity: Monitoring and Evaluation
Starting date of the activity: Thursday,
Deadline of the activity: Tuesday, April 9, 2019
March 28, 2019
Competence to develop:
The student defines the notions and trends for the development of new food products.
The student knows, selects and characterized the new food components.
Topics to develop:
Unit 1. Innovation and process for the development of new products
Unit 2. Technical criteria for the development of new products
Steps, phases of the learning strategy to develop
Phase 1. Inform and characterize the new food component selected
For the management of the learning activities will be developed using the strategy based on
projects (ABPr).
Step 1. Inform. Each student collects information to define the concepts based on the concepts
required for the development of new products.
Step 2. Plan. Each member of the group assumes a role and presents the work plan to the
interior of the group, where defined as the division of labor among the members of the group.
Step 3. Decide and control. The group is to carry out the activities raised in a collaborative
manner, on the basis of the activity assigned or assumed in the plan of work of Step 2; In
consensus decide the new food component that they will develop the final proposal. Each student
gathers information and shares in the forum, arguing that there was a response to the
statements, to discuss and review the successes and failures, with the objective of reaching a
consensus.
Step 4. Perform. The rapporteur or compiler, systematizes the validated information on the
basic concepts and the characterization of the new component and shares the consolidated in
the forum, in order that each member to review and to submit its comments, to make the
respective corrections or adjustments that are considered relevant.
Step 5. Evaluate. Once you have made the corrections, proceeded to organize the proposal
and makes final revision, in order to learn how to better assess the quality of their own work,
for what is taken the assessment criteria presented in the evaluation rubric as a check list.
Activities to develop
Individual activity
 Individual contribution, arguing the answer to the statements.

 Interaction and academic debate. Significant comment to contributions submitted by the


companions.

 Review and validation of the task group. Comments on the consolidated work by the
rapporteur or compiler.
Collaborative activity
1. Define referencing with APA standard, the following concepts and statements:

New food product


Innovation in the food industry
Trends in Food
Types of innovation
Factors in the constant change in the market for food products
Functional Foods
Fortified foods
Allergen-free foods
Organic food
Gm Foods
Prebiotic
Probiotic

Include each of the definitions of the terms of the above listing in a Power Point presentation,
where in the front of each relates an image allusive, as can be seen below.
2. Select a new food component of the proposed by the teacher and report in the forum the
name.

3. From the food component selected collection, organization, and the filtering of information in
bibliographic references reliable, aimed to describe and conceptual definition of information on
the characterization of the new food component, which should indicate:

- Description - nutritional composition, - physico-chemical characteristics, microbiological


characteristics -, - sensory characteristics, - conservation, storage, - the most common
mechanism of deterioration. To organize the information, it is suggested that each slide is
present a statement, as shown in the following example:

 Knowledge environment: consultation of the bibliographic references


required and complementary to the Unit 1 and 2.
 Collaborative learning environment: make significant contributions
Environment for
and make academic discussions in the forum of collaborative work.
the development
Participate in Skype sessions.
 Monitoring and evaluation environment: delivery of the product
group finished.
Individual: In the forum of the collaborative learning environment the
student will find a topic called "Construction work phase 1"; where each
member can submit their contributions.
Participation and individual contributions:

Original Contribution
Interaction and academic debate.
Review and validation of the task group

Collaborative Group's final work:


A PowerPoint presentation that contains:

Slide 1. Home Page


Products to Slide 2 to 12. Definitions with their respective image (one on each slide)
deliver by Slide 13 to 20. Characterization of the new food component
student Slide 21. Conclusions: The document must reference the findings on the
work involved in each one of the members of the group (minimum 2
Conclusions per student)
Slide 22. Bibliographic references. APA standard.

Remember:

 Include only the names of people who worked on the development of


the project.
 Must upload one document per group in link assigned for the delivery
of the activity in the monitoring and evaluation environment.
 Review the evaluation rubric, in order to know what is evaluated and
graded and the topics that must be completed in the guide.
 The file must be named as: Course Code_number of group_Phase_1.
For example: 216005_05_Phase_1
3. General guidelines for the collaborative work

1. The first thing you should do is to establish the roles for the development
of collaborative work and continue with the planning of the work according to
what was requested in the guide.
All of the interventions and contributions should be evidenced directly in the
forum, not in a single message but in different, according to the work raised
in the guide.
The contributions must be on the work raised and on the contribution of
one or more fellow group members, based on the subjects studied and, as
requested in the guide.
Each participant in the forum should respond by the definitive work funded
by the Rapporteur therefore must participate until the end, bringing about
the consolidated work, before being sent by the Monitoring and Evaluation
Environment.

2. The following is a model for the planning of the collaborative work of


students within the group, both at the start of each phase, it is vital that the
Planning of diligencian to determine the responsibilities within the group.
activities for Activity Work Schedule Responsible
the Reading of the theoretical The day-month-year-
development resources time to day-month-
of year-time
collaborative Preparation and delivery of The day-month-year-
work the individual time to day-month-
contributions year-time
Interaction of the group The day-month-year-
based on individual time to day-month-
contributions year-time
Preparation of deliverables The day-month-year-
time to day-month-
year-time
Review of the products The day-month-year-
time to day-month-
year-time
Preparation of deliverables The day-month-year-
in accordance with the time to day-month
established standard
(according to the version
that you manage)
Source: Abadia Garcia, Sailing Gonzales, & Vargas. (2014)
Each one of the integral part of the Collaborative Group must play a role and
assume the responsibility that this entails, the following table lists the roles
and tasks.
Role assumed Tasks or functions performed
Responsible for the communication between the tutor
and the team, as well as to present to your team the
information it collects from the observation - to the
Leader:
development of activities - made to the other
Communicator
workgroup teams. Responsible for delivering the final
product
Roles to
Responsible for the rapporteurship of all processes in
perform by
written form. It is also responsible for collecting and
the student in Rapporteur:
systematizing the information delivered to the
the
teacher-facilitator.
collaborative
Controls the time schedule established, and is
group Time watcher:
responsible for the team to develop the different
activities within the agreed time.
Who cares for check the inside of the computer that
The dynamic you are assuming the responsibilities of individual and
of the group, conducive to maintain interest in the activity
process: and finally questioned permanently to the group to
build bridges between what has already been learned.
Responsible for getting the material and/or tools
Handyperson: according to the needs of the team for the
development of the activities and/or processes.

Each one of the members of the group must participate at least three times in
the forum:
Roles and 1. To socialize their individual work relevant to the request of the activity
responsibility guide.
for the 2. To feed back to one of your groupmates.
delivery of 3. To comment and make comments on the consolidated work by the
products by Rapporteur of the group.
students
Note. Independent of the role they play in the forum, all must contribute to
the collective construction of the work, with timely and relevant contributions
to the guide.
Roles Function
Consolidate the document that is the end product of the
debate, taking into account that you have included the
contributions of all participants and to include only the
Compiler participants involved in the process. You should inform the
person responsible for the alerts to notify who did their
shares, which are not included in the product to be
delivered.
Ensure that the document complies with the rules of
Reviewer
presentation of required work.
Ensure that the document contains the criteria present in the
rubric. You must communicate to the person in charge of the
Evaluator
alerts to report to the other members of the team in case
you have to make any adjustment on the subject.
Ensure that you notify the members of the group of the news
Alerts and comments made by the guardian and verifies that make
the final adjustments of the work.
Alert on the delivery times of products and send the
document in the time stipulated, using the resources
Deliveries
allocated for the shipment, and indicate to other colleagues
who has made the delivery.
To submit quotations or references in the development of the content of the
individual and collaborative work should be done using the APA standard.
Use of To present the bibliography at the end of the individual and collaborative work,
references you must use the APA standard, version 3 in Spanish Translation (version 6 in
English). You can see how to implement them by going to the
page http://normasapa.com/
In the agreement 029 of December 13, 2013, article 99, the mistakes that
infringe upon the academic order, among others, are the following: paragraph
e) “To plagiarize is to present as your own work the whole or part of a writing,
report, task or document of invention performed by another person. It also
implies the use of cites or lack of references, or includes cites where there is
no coincidence between them and the reference” and paragraph f)”To
Plagiarism reproduce, or copy for profit, educational resources or results of research
policy products, which have intellectual rights reserved for the University”.

The academic punishments that the student will face are:


a) In case of academic fraud proved in the academic work or evaluation,
the score achieved will be zero (0.0) without leading to disciplinary measures.
b) In case of plagiarism proved in the academic work of any nature, the
score achieved will be zero (0.0), without leading to disciplinary measures.
4. Evaluation rubric

Evaluation rubric
Collaborative
Activity type : Individual activity ☒ ☒
activity
Moment of the Unit
Initial ☒ ☐ Final ☐
evaluation Intermediate
Assessed Performance levels of the individual activity
Score
Aspects High score Media score Low score
The student The student The participation in the
participated actively participated in the actual elaboration of the
and effectively in the forum, but their work is limited, by which
Participation
preparation of the contributions are the achievement of the
and individual
requested product moderately effective in goals is not expected. Did 10
contributions
creating the end not participate in the
product development of group
work
(Up to 10 points) (Up to 7 points) (Up to 3 points)
Assessed Performance levels of the collaborative activity
Score
Aspect High score Media rating Low score
Is Excellent, the Submit between 5 and Definition of the concepts
definition of the 8 definitions of the on food safety and
concepts on new concepts on new quality of the food new
components, components, components, innovation
Conceptual
innovation and trends innovation and trends and trends in the food
definition of 5
in the food industry. in the food industry industry are not technical
terms
The images are and/or the images or not present
alluding to the term have no relation with
the term
(Up to 5 points) (Up to 3 points) (Up to 1 points)
The information
Is partially correct presented on the
Is accurate and
and/or complete the characterization of
complete the
Characterization information that is the new food
information on the
of the new food presented in the component does not
characterization of 5
component characterization of comply with the
the new food
selected the new food aspects requested in
component selected
component the Activity Guide or not
present
(Up to 5 points) (Up to 3 points) (Up to 1 points)
The document Although the document The document does not
presents a full presents an present the full
Structure of the structure and content appropriate structure, paragraphs
2
document missing sections or
topics.
(Up to 2 points) (Up to 1 points) (Up to 0 points)
The wording is The drafting errors, It has weaknesses in
adequate. spelling. The writing. Lacks of
Bibliographic bibliographic bibliographical
Writing, references are references are references. Not presents
spelling, adequate and well incomplete. The conclusions
3
conclusions and structured. The conclusions are not
references findings are adequate
consistent and
objective
(Up to 3 points) (Up to 2 points) (Up to 2 points)
Final score 25