TEACHING MODEL BASED ON BLENDED LEARNING: APPLICATION IN LEARNING OF FUNCTIONAL FOOD INGREDIENTS TESTING TOOL

The aim of this work was to introduce a teaching model based on blended learning with the use of face-to-face seminars and different collaborative tools provided by Moodle platform in the Nutraceutical and Functional Food Expert Course, a postgraduate course offered by the University of Granada (Spain). To achieve this goal, the learning process will take place in individual and collective formats by means of synchronic and asynchronic resources. The learning process methodology used in this study will promote the self-learning of students and the application of the theoretical and experimental knowledge learned in virtual class and face-to-face seminars to real case studies. Self-assessment questionnaires, individual questions to be sent by e-mail, group forums, and the construction of wikis, are some examples of the tools proposed in this study to support collaborative pedagogical approaches in a learning content management system.