The Global Classroom experience, a didactic strategy to develop skills through Project-based learning. Lessons learned between Mexico and Chile in a multidisciplinary development on Food Science

Authors

García García, Rebeca

Contardo Hernández, Ingrid

Ruíz Acin, Makarena

Ramos Trujillo, Amanda

Tejada Ortigoza, Viridiana

Membrillo, Jorge

Abstract

A Collaborative Online International Learning (COIL) program was carried involving a Nutrition and Nutraceutical course at Tecnológico de Monterrey, Mexico, and a Food Technology laboratory at Universidad de los Andes, Chile. The objective was to potentiate the learning experience of students at both institutions to work together in the challenge of developing front-of-pack nutrient warning label food while applying acquired knowledge and strengthening teamwork and negotiation skills in a multicultural and international environment. Engagement strategies and social interaction were used to enhance the collaboration. During the challenge, the students applied and developed technical skills, whilst developed soft skills like teamwork and adaptability in multicultural context. Students at both institutions showed a high degree of satisfaction from the collaboration and brought them closer to a professional setting.