Universidad Nacional Abierta y a Distancia

Academic and Research Vice-rector

Activities guide and evaluation rubric

1. General description of the course

Faculty or Faculty of Basic Sciences, Technology and

Academic Unit Engineering
Academic Level Professional
Academic Field Disciplinary Training
Course Name Food Packaging
Course Code 216006
Course Type Methodological Can be yes ☐ No ☒
enabled
Number of Credits 3

2. Description of the activity

Type of the Number of

Individual ☒ Collaborative ☒ 2
activity: weeks
Moment of Unit
Initial ☐ ☒ Final ☐
evaluation: Intermediate:
Evaluative score of the Delivery Environment of the activity:
activity: 90 points Monitoring and evaluation
Starting date of the Deadline of the activity: October 13,
activity: September 30, 2019 2019
Competence to develop:
Gain knowledge about packaging and processing methods in food industry
Topics to develop:
- Vegetables and canned foods
- Meat foods
- Dairy products
- Fish products
- Other food products
Steps, phases of the learning strategy to develop
Phase 3. Select a kind of food that can be packaged into the material
selected previously
Activities to develop
To study Chapter 5 of book “Food Industry and Packaging Materials:
Performance-oriented Guidelines for Users” and to develop an individual and
group project.

Students select a kind of food that can be packed into the material chosen
in Unit 1, and they should analyse it.
Environment
for the Collaborative learning environment
development
Individual:
Each student should select a kind of food that can be packed
into material chosen in Unit 1. Each student describes (The
student must present the work in Collaborative
Environment):

 Physicochemical and nutritional characteristics of the

product
 Define the packaging and conservation requirements
of the product
 Check the sanitary requirements (maximum and
Products to minimum limits) of the product in current national and
deliver by international legislation.
student
Collaborative:
The group should select the better individual work and
feedback it. Group analyses:

 Why the material selected could be suitable for

packaging the chosen food?
 What properties of the material lets preserve the
selected food?

The group must present only one work using the IEEE
scientific article model, and not more than 10 pages

General guidelines for the collaborative work

Planning of - Study chapter suggested
activities for the - Search information regarding themes in
development of scientific databases
collaborative work - Present work on time
Roles to perform - Group leader
by the student in - Rapporteur
the collaborative - Watcher
group - Invigorating of the process
- Group leader: Communication between tutor
and team. Submit information to the group
- Rapporteur: Written process report. Collect
Roles and
and systematise information
responsibility for
- Watcher: Check set schedule.
the delivery of
- Invigorating of the process: Verify that the
products by
individual responsibilities of the members of
students
the group are fulfilled. Encourages the team to
carry out the activities and promotes the
feedback of the knowledge
Use of references References should be reported with APA norms.
In the agreement 029 of December 13, 2013, article
99, the mistakes that infringe upon the academic
order, among others, are the following: paragraph
e) “To plagiarize is to present as your own work the
whole or part of a writing, report, task or document
of invention performed by another person. It also
implies the use of cites or lack of references, or
includes cites where there is no coincidence between
them and the reference” and paragraph f)”To
Plagiarism policy
reproduce, or copy for profit, educational resources
or results of research products, which have
intellectual rights reserved for the University”.

The academic punishments that the student will face

are:
a) In case of academic fraud proved in the
academic work or evaluation, the score achieved will
be zero (0.0) without leading to disciplinary
measures.
 b) In case of plagiarism proved in the academic
work of any nature, the score achieved will be zero
(0.0), without leading to disciplinary measures.

To know how the documents must be cited, check

the following document:
Centro de Escritura Javeriano ( ) Normas APA. Sexta
edición. Taken from
http://centrodeescritura.javerianacali.edu.co/index.
php?option=com_content&view=article&id=138:no
rmas-apa&catid=45:referencias-
bibliograficas&Itemid=

3. Evaluation rubric

Evaluation rubric

Individual
Activity type: ☒ Collaborative Activity ☒
Activity
Moment of the
Initial ☐ Unit Intermediate: ☒ Final ☐
evaluation
Assessed Performance levels of the individual activity
Score
Aspects High score Media score Low score
Describes Describes partiality Does not describe
completely the the the
Physicochemical
physicochemical physicochemical physicochemical
and nutritional
and nutritional and nutritional and nutritional
characteristics of 10
characteristics of characteristics of characteristics of
the product
the product the product the product

(up to 10 points) (up to 5 points) (up to 1 points)

Packaging and Identifies Identifies partiality Does not identify
conservation completely the the packaging and the packaging
requirements packaging and conservation and conservation
20
conservation requirements requirements
requirements
(up to 20 points) (up to 10 points) (up to 1 points)
Sanitary Presents Presents partiality Does not present
10
requirements completely the the sanitary the sanitary
 sanitary requirements of the requirements of
requirements of the product in current the product in
product in current national and current national
national and international and international
international legislation. legislation
legislation
(up to 10 points) (up to 5 points) (up to 1 points)
At least 4 Significate No significate
significate contributions in the contributions in
Participation in
contributions in the forum between 3 the forum 10
forum
forum and 1
(up to 10 points) (up to 5 points) (up to 1 points)
Performance levels of the collaborative activity
Assessed Aspect Score
High score Media score Low score
Originality of final Similarity to other Similarity to other Similarity to other
document and documents less documents documents higher
references than 20% between 20% and than 50% 10
50%
(Up to 10 points) (Up to 5 points) (Up to 1 points)
Why the material Answer completely Answer partially No answer the
selected could be the question the question question
suitable for 15
packaging the
chosen food? (Up to 15 points) (Up to 8 points) (Up to 1 points)
What properties of Answer completely Answer partially No answer the
the material lets the question the question question
15
preserve the
selected food? (Up to 15 points) (Up to 8 points) (Up to 1 points)
Final score 90