Universidad Nacional Abierta y a Distancia

Academic and Research Vice-rector

Activities guide and evaluation rubric

1. General Description of the course

Faculty or Academic Unit Faculty of Basic Sciences, Technology and

Engineering
Academic Level Professional
Academic Field Disciplinary Training
Course Name New products development
Course Code 216005
Course Type Methodolog Can be yes ☐ N ☒
ical enabled o
Number of Credits  2

2. Description of the activity

Type of the Individu Collaborativ Number of 2

☒ ☒
activity:  al e weeks
Unit
Moment of
Initial ☒ Intermediat ☐ Final ☐
evaluation:
e: 
Evaluative score of the Delivery environment of the
activity: 25 points activity: Monitoring and Evaluation
Starting date of the
Deadline of the activity: Thursday,
activity: Friday, February 1,
February 14, 2019
2019
Competence to develop: 
The student defines the notions and trends for the development of new food
products.
The student knows, selects and characterized the new food components. 
Topics to develop:
Unit 1. Innovation and process for the development of new products
Unit 2. Technical criteria for the development of new products
Steps, phases of the learning strategy to develop
Phase 1. Inform and characterize the new food component selected
For the management of the learning activities will be developed using the
strategy based on projects (ABPr).
Step 1. Inform. Each student collects information to define the concepts
based on the concepts required for the development of new products.
Step 2. Plan. Each member of the group assumes a role and presents the
work plan to the interior of the group, where defined as the division of labor
among the members of the group.
Step 3. Decide and control. The group is to carry out the activities raised
in a collaborative manner, on the basis of the activity assigned or assumed
in the plan of work of Step 2; In consensus decide the new food component
that they will develop the final proposal. Each student gathers information
and shares in the forum, arguing that there was a response to the
statements, to discuss and review the successes and failures, with the
objective of reaching a consensus. 
Step 4. Perform. The rapporteur or compiler, systematizes the validated
information on the basic concepts and the characterization of the new
component and shares the consolidated in the forum, in order that each
member to review and to submit its comments, to make the respective
corrections or adjustments that are considered relevant.
Step 5. Evaluate. Once you have made the corrections, proceeded to
organize the proposal and makes final revision, in order to learn how to
better assess the quality of their own work, for what is taken the assessment
criteria presented in the evaluation rubric as a check list.
Activities to develop 
Individual activity
 Individual contribution, arguing the answer to the statements.

 Interaction and academic debate. Significant comment to contributions

submitted by the companions.
  
 Review and validation of the task group. Comments on the
consolidated work by the rapporteur or compiler.
Collaborative activity
1. Define referencing with APA standard, the following concepts and
statements:

New food product

Innovation in the food industry
Trends in Food
Types of innovation
Factors in the constant change in the market for food products 
Functional Foods
Fortified foods
Allergen-free foods
Organic food
Gm Foods
Prebiotic
Probiotic

Include each of the definitions of the terms of the above listing in a  Power
Point presentation, where in the front of each relates an image allusive, as
can be seen below. 

2. Select a new food component of the proposed by the teacher and report

in the forum the name. 

3. From the food component selected collection, organization, and the

filtering of information in bibliographic references reliable, aimed to describe
and conceptual definition of information on the characterization of the new
food component, which should indicate: 

- Description - nutritional composition, - physico-chemical characteristics,

microbiological characteristics -, - sensory characteristics, - conservation,
storage, - the most common mechanism of deterioration. To organize the
information, it is suggested that each slide is present a statement, as shown
in the following example: 

 
Environment  Knowledge environment: consultation of the
for the bibliographic references required and complementary
 to the Unit 1 and 2. 
 Collaborative learning environment: make significant
contributions and make academic discussions in the
development forum of collaborative work. Participate in Skype
sessions.
 Monitoring and evaluation environment: delivery of
the product group finished.
Individual: In the forum of the collaborative learning
environment the student will find a topic
called "Construction work phase 1"; where each member
can submit their contributions.
Participation and individual contributions: 

Original Contribution
Interaction and academic debate.
Review and validation of the task group

Collaborative Group's final work:

A PowerPoint presentation that contains:

Slide 1. Home Page

Slide 2 to 12. Definitions with their respective image (one
Products to on each slide)
deliver by Slide 13 to 20. Characterization of the new food component
student Slide 21. Conclusions: The document must reference the
findings on the work involved in each one of the members
of the group (minimum 2 Conclusions per student) 
Slide 22. Bibliographic references. APA standard.

Remember: 

 Include only the names of people who worked on the

development of the project. 
 Must upload one document per group in link assigned
for the delivery of the activity in the monitoring and
evaluation environment.
 Review the evaluation rubric, in order to know what is
evaluated and graded and the topics that must be
completed in the guide. 
 The file must be named as: Course Code_number of
group_Phase_1. For example: 216005_05_Phase_1
3. General guidelines for the collaborative work

1. The first thing you should do is to establish the roles for the
development of collaborative work and continue with the
planning of the work according to what was requested in the
guide.
All of the interventions and contributions should be
evidenced directly in the forum, not in a single message but
in different, according to the work raised in the guide. 
The contributions must be on the work raised and on the
contribution of one or more fellow group members, based
on the subjects studied and, as requested in the guide. 
Each participant in the forum should respond by the
definitive work funded by the Rapporteur therefore must
participate until the end, bringing about the consolidated
work, before being sent by the Monitoring and Evaluation
Environment.

2. The following is a model for the planning of the

collaborative work of students within the group, both at the
Planning of start of each phase, it is vital that the diligencian to determine
activities the responsibilities within the group.
for the Activity Work Schedule Responsible
developme
Reading of the theoretical The day-month-year-
nt of
resources  time to day-month-
collaborati
year-time 
ve work
Preparation and delivery of The day-month-year-
the individual time to day-month-
contributions  year-time 
Interaction of the group The day-month-year-
based on individual time to day-month-
contributions  year-time 
Preparation of deliverables  The day-month-year-
time to day-month-
year-time 
Review of the products  The day-month-year-
time to day-month-
year-time 
Preparation of deliverables The day-month-year-
in accordance with the time to day-month
established standard
(according to the version
that you manage) 
Source: Abadia Garcia, Sailing Gonzales, & Vargas. (2014)
 Each one of the integral part of the Collaborative Group must
play a role and assume the responsibility that this entails, the
following table lists the roles and tasks.
Role assumed Tasks or functions performed
Responsible for the communication between the tutor
and the team, as well as to present to your team the
information it collects from the observation - to the
Leader:
development of activities - made to the other
Communicator
workgroup teams. Responsible for delivering the final
product
Roles to
Responsible for the rapporteurship of all processes in
perform by
written form. It is also responsible for collecting and
the Rapporteur:
systematizing the information delivered to the
student in
teacher-facilitator.
the
Controls the time schedule established, and is
collaborati
Time watcher:
responsible for the team to develop the different
ve group
activities within the agreed time.
Who cares for check the inside of the computer that
you are assuming the responsibilities of individual
The dynamic
and group, conducive to maintain interest in the
of the
activity and finally questioned permanently to the
process:
group to build bridges between what has already
been learned.
Responsible for getting the material and/or tools
Handyperson: according to the needs of the team for the
development of the activities and/or processes.

Each one of the members of the group must participate at

least three times in the forum:
Roles and
1. To socialize their individual work relevant to the request of
responsibil
the activity guide.
ity for the
2. To feed back to one of your groupmates.
delivery of
3. To comment and make comments on the consolidated work
products
by the Rapporteur of the group.
by
students
Note. Independent of the role they play in the forum, all must
contribute to the collective construction of the work, with
timely and relevant contributions to the guide.
 Roles Function
Consolidate the document that is the end product of the
debate, taking into account that you have included the
contributions of all participants and to include only the
Compiler participants involved in the process. You should inform the
person responsible for the alerts to notify who did their
shares, which are not included in the product to be
delivered. 
Ensure that the document complies with the rules of
Reviewer
presentation of required work. 
To submit
Ensure thatquotations
the document or references
contains inthe
thecriteria
development
presentofinthe
content
the of You
rubric. the must
individual and collaborative
communicate to the personworkin should
charge be
Evaluator done
of theusing
alertsthe
to APA
reportstandard. 
to the other members of the team in
Use of To present the bibliography
case you have to make any adjustment at the endonofthe thesubject.
individual and
references collaborative
Ensure work,
that you you must
notify use the APA
the members standard,
of the group version
of the 3
Alerts in Spanish
news Translation
and comments (version
made 6 in
by the English).
guardian and You can see
verifies how
that
to implement them
make the final adjustments of the work. by going to the
page http://normasapa.com/
Alert on the delivery times of products and send the
In the
document agreement
in the 029 timeof stipulated,
December 13, 2013,
using thearticle 99, the
resources
Deliveries mistakes that infringe upon the academic order, among
allocated for the shipment, and indicate to other colleagues
others,
who has are
made thethefollowing:
delivery. 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 reproduce, or copy for
Plagiarism profit, educational resources or results of research products,
policy 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.
4. Evaluation rubric

Evaluation rubric
Activity Collaborati
Individual activity ☒ ☒
type : ve activity
Moment of Unit
the Initial ☒ Intermedia ☐ Final ☐
evaluation te
Assessed Performance levels of the individual activity
Score
Aspects High score Media score Low score
The student The student The participation in
participated participated in the actual
actively and the forum, but elaboration of the
effectively in the their work is limited, by
 Participatio
preparation of contributions are which the
n and
the requested moderately achievement of the
individual
product effective in goals is not 10
contribution
creating the end expected. Did not
s 
product participate in the
development of
group work
(Up (Up
(Up to 3 points)
to 10 points) to 7 points)
Assessed Performance levels of the collaborative activity
Score
Aspect High score Media rating  Low score
Is Excellent, the Submit between Definition of the
definition of the 5 and concepts on food
concepts on new 8 definitions of safety and quality
components, the concepts of the food new
innovation and on  new components,
trends in the components, innovation and
 Conceptual food industry. innovation and trends in the food
definition of The images are trends in the industry are not 5
terms   alluding to the food industry technical or not
term and/or the present
images have no
relation with the
term
(Up (Up
(Up to 1 points)
to 5 points) to 3 points)
Characteriz Is accurate and Is partially The information 5
ation of the complete the correct and/or presented on the
new food information on complete the characterization of
component the information that the new food
 component  does
is presented in not comply with
characterization
the the
of the  new food
characterization aspects  requested 
component selec
selected of the  new food in the Activity
ted
component Guide or not
present
(Up (Up
(Up to 1 points)
to 5 points) to 3 points)
The document Although the The document does
presents a full document not present the full
structure and presents an paragraphs
Structure of content appropriate
the structure, 2
document missing sections
or topics.
(Up (Up
(Up to 0 points)
to 2 points) to 1 points)
The wording is The drafting It has weaknesses
adequate. errors, spelling. in writing. Lacks of
Bibliographic The bibliographic bibliographical
Writing, references are references are references. Not
spelling, adequate and incomplete. The presents
conclusions well structured. conclusions are conclusions 3
and The findings are not adequate
references consistent and
objective
(Up (Up
(Up to 2 points)
to 3 points) to 2 points)
Final score  25