Abstract:

The objective of this project is the implementation of teaching innovation within the Degree in Food Science and Technology through the establishment of a multidisciplinary and international faculty forum focused on food production and analysis.

This project involves the following priorities:
1. Global Faculty Collaboration: To foster a Teaching Innovation Working Group with a global perspective in the field of Food Production and Analysis.
2. Inclusive and Interconnected Pedagogy: To develop new strategies for inclusive teaching by integrating ERASMUS+ exchange students (University of Bologna, UNIBO) and doctoral students with teaching assignments in Food Science and Technology (Federal University of Santa Maria, UFSMB).
3. Infrastructure Synergy: To enhance professional profiles by expanding the combined use of the Food Science and Technology Pilot Plant (PPCTA, Faculty of Pharmacy, UGR), the Chemical Engineering Pilot Plant (PPIQ, Faculty of Sciences, UGR), and the Food Analysis Laboratories (Faculty of Sciences, UGR).
4. Virtual Integration: To implement and validate digital tools within a virtual environment, specifically virtual simulation laboratories for food analysis.

These implementations are directed toward the creation of an innovative educational-scientific model specifically tailored for the Food Analysis course.

The proposed model pursues teaching innovation, inclusion, and the interconnection of students at both European and international levels. This is achieved through the active participation of students and faculty from the Food Science and Technology programs at the University of Bologna (Coimbra Group) and the Federal University of Santa Maria (Santa Maria, Brazil).

Acknowledgement:
Funding: This research was funded by Project 24-225, Vice-Rectorate for Quality, Teaching Innovation and Undergraduate Studies, University of Granada, Spain.

Keywords:

Food Analysis, Innovation project, Virtual Integration, Global Faculty Collaboration.