Challenges of teaching food microbiology in Brazil

Author(s)

Finger, Jessica de A. F. F. ^[1] ; de Menezes, Jones B. F. ^[2] ; Gombossi de Melo Franco, Bernadette Dora ^[1] ; Landgraf, Mariza ^[1] ; Raspor, Peter ^[3] ; Pinto, Uelinton Manoel ^{[1, 4]}

Affiliation

^[1] Univ Sao Paulo, Fac Pharmaceut Sci, Food Res Ctr, Dept Food & Expt Nutr, Av Prof Lineu Prestes 580, B14, BR-05508000 Sao Paulo, SP - Brazil

^[2] Univ Estadual Ceara, Fac Educ Crateus, Fortaleza, Ceara - Brazil

^[3] Univ Ljubljana, Ljubljana - Slovenia

^[4] Harvard Med Sch, Massachusetts Gen Hosp, 50 Blossom St, Boston, MA 02114 - USA

• Document type: Journal article
• Source: Brazilian Journal of Microbiology; v. 51, n. 1, p. 279-288, MAR 2020.
• Web of Science Citations: 0

Abstract

Food Microbiology is included in majors such as Food Engineering, Food Science and Technology, Nutrition, Veterinary Medicine, Gastronomy, Pharmaceutical Sciences, among others. Food safety and hygiene are usually the focus, but the technological applications of microbes through fermentations are also covered. During an education symposium at the Brazilian Congress of Microbiology in 2017, a group of professors expressed their difficulties associated with teaching to new generations, the use of technology in the classroom, and the application of new learning tools. The objective of this study was to gather information about the educational practices among Brazilian professors who teach Food Microbiology throughout the country. The results indeed confirmed the diversity of careers in which food microbiology is taught. We verified that professors mixed traditional teaching strategies with modern active learning methods, even though some difficulties associated with lack of time, pedagogical training, and low adherence of students for adopting these modern methods were commonly highlighted. The preferred teaching approaches were dialogued or discussed lectures, seminars, homework, case studies, and field visits. It is noteworthy that most professors still use traditional teaching methods. It is crucial that awareness concerning the educational needs in different careers and the challenges and dilemmas facing education for the new generations should be dealt with by using effective teaching approaches in food microbiology education. We suggest that a more permanent discussion forum among faculty members dealing with food microbiology in the country should be launched and this work is a step towards this goal. (AU)

• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC