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 3
Credits

2. Description of the activity

Type of the Number

Individual ☒ Collaborative ☒ 2
activity: of weeks
Moment of Unit
Initial ☒ ☐ Final ☐
evaluation: Intermediate:
Evaluative score of the Delivery Environment of the
activity: 25 points activity: Monitoring and evaluation
Starting date of the Deadline of the activity: September
activity: August 23, 2018 05, 2018
Competence to develop:
Understands of the basic concepts of the food packaging materials
Topics to develop:
General characteristics of packaging materials for food system.
Like metal, glass and polymers (conventional and biopolymers).
Steps, phases of the learning strategy to develop
Phase 1 - Study general characteristics of packaging materials for food
system
Activities to develop
To study Chapter 2: “General characteristics of packaging materials for
food system” and to develop an individual and group project.
Students conceptualize about general characteristics of packaging
materials for food system.
Environment
for the Collaborative learning environment
development
Individual:
Each student should do an article about the
Products to characteristics of packaging materials for food system.
deliver by
Collaborative:
student
The group should select the better individual work and
feedback it. The group will present an article, using the
IEEE scientific article model, and not more than 5 pages.

3. General guidelines for the collaborative work

Planning of
- Study chapter suggested
activities for the
- Search information regarding themes in
development of
scientific databases
collaborative
- Present work on time
work
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
Roles and - Rapporteur: Written process report. Collect
responsibility for and systematise information
the delivery of - Watcher: Check set schedule.
products by - Invigorating of the process: Verify that the
students individual responsibilities of the members of
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.
Plagiarism policy 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 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/ind
ex.php?option=com_content&view=article&id=13
8:normas-apa&catid=45:referencias-
bibliograficas&Itemid=
 4. Evaluation rubric

Evaluation rubric
Activity type: Individual Activity ☒ Collaborative Activity ☒
Moment of the
Initial ☐ Unit Intermediate: ☒ Final ☐
evaluation
Assessed Performance levels of the individual activity
Score
Aspects High score Media score Low score
Originality of Similarity to other Similarity to other Similarity to other
the individual contributions less contributions contributions
contribution than 20% between 20% and higher than 50%
5
and 50%
references
(up to 5 points) (up to 3 points) (up to 1 points)
At least 7 Significate No significate
significate contributions in the contributions in
Participation
contributions in the forum between 6 the forum 5
in forum
forum and 1
(up to 5 points) (up to 3 points) (up to 1 points)
Assessed Performance levels of the collaborative activity
Score
Aspect High score Media score Low score
Originality Similarity to other Similarity to other Similarity to other
of final documents less documents between documents higher
5
document and than 20% 20% and 50% than 50%
references (Up to 5 points) (Up to 3 points) (Up to 1 points)
The article The article partially Doesn´t present
introduces the introduces the the article or not
Article about characteristics of characteristics of comply with the
the packaging packaging materials requested aspects
characteristics materials for food for food system and
10
of packaging system and have or the article does
materials for the IEEE scientific not have the IEEE
food system article model scientific article
model
(Up to 10 points) (Up to 5 points) (Up to 1 points)
Final score 25