Novais Carla, Antunes Patrícia
Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313, Porto, Portugal.
Faculty of Nutrition and Food Sciences, University of Porto, Rua do Campo Alegre 823, 4150-180, Porto, Portugal.
Soc Sci Humanit Open. 2023;7(1):100488. doi: 10.1016/j.ssaho.2023.100488. Epub 2023 Mar 21.
This study evaluated if the online inverted classes (IC) model maintained high students' learning engagement and performance on the laboratory component of Food Microbiology during an academic year dominated by COVID-19-lockdown, compared to pre-pandemic years. Porto University students from 2 courses (n = 36-Pharmaceutical Sciences; n = 59-Nutrition Sciences) were engaged. A high rate of students answered they prefer the IC rather than lecture-only style delivery mode and were involved in the IC learning process (prepared classes asynchronously; participated in case-studies resolution during synchronous classes). Very good laboratory final performances were maintained as in pre-pandemic years. Variable perceptions about work volume and adaptation to face-to-face laboratory classes were observed among both groups, potentially related to different course organization and defined learning outcomes/competences.
本研究评估了在由新冠疫情封锁主导的学年中，与疫情前的年份相比，在线翻转课堂（IC）模式在食品微生物学实验部分是否能保持学生较高的学习参与度和成绩。来自波尔图大学2个课程的学生参与其中（药学专业n = 36；营养科学专业n = 59）。很高比例的学生表示他们更喜欢翻转课堂模式而非仅采用讲座的授课方式，并参与到了翻转课堂的学习过程中（异步准备课程；在同步课程中参与案例分析）。与疫情前的年份一样，学生在实验课的最终成绩保持良好。两组学生对工作量以及适应面对面实验课的看法各不相同，这可能与不同的课程安排以及明确的学习成果/能力有关。
