EXPERIENCES IN THE UNIVERSITY DIDACTICS SUBJECT FROM THE PERSPECTIVE OF THE PARTICIPANTS OF THE TEACHING-LEARNING PROCESS

The purpose of the current research was to assess the design and implementation of the subjects of University Didactics pertaining to the Food Sciences career from the teaching-learning process perspec-tive of participants. The study encompassed a first step that included methodological design and im-plementation of the subject during seven academic courses, ranging from 2010 to 2015 and from 2016 to 2018. The second step consisted of the results of evaluation through the observation of the students' performance and the perception of a sample of 222 individuals using a questionnaire with 11 high relia-bility indicators (Cronbach's alpha= 0.921). The per-formance of the students was very positive based on the following factors: class attendance, participation in debates and group tasks, quality of the oral in-terventions, oriented extra class tasks and the final presentation of the subject. Likewise, they showed a high degree of satisfaction with the design of the course, teamwork, quality of the provided teaching, and the contribution of the subject to their professio-nal and personal training.