. Se basa en el desempeño de roles profesionales, donde alumnos de LABTEC que elaboran alimentos actúan como productores que requieren análisis microbiológicos; los alumnos de LMA actúan como proveedores del servicio de control microbiológico. Se elaboran solicitudes y reportes formales, basados en normas de referencia, para que se pueda concluir sobre la calidad higiénica del alimento. La estrategia ha permitido a los participantes, una experiencia muy cercana al ejercicio profesional, para evaluar buenas prácticas de manufactura, trabajo individual y en equipo. Todos desarrollaron habilidades de comunicación profesional, solución de problemas y conciencia sobre la importancia de la calidad higiénica de los alimentos. El control microbiológico en LABTEC se ha realizado sin recursos adicionales, pues se aplican aquellos destinados a las prácticas de LMA. Además de la experiencia de aprendizaje, se está generando mejora continua en ambas asignaturas. Abstract. Microbiological control service (SCM) as a didactic strategy is aimed to those students in laboratories of food technology (LABTEC) and food microbiology (LMA), at the Universidad Nacional Autónoma de México's School of Chemistry (FQ). It is based in professional role playing; LABTEC students elaborate the products and act as food producers in need of microbiological analysis; LMA students perform as service providers, for microbiological control. They elaborate formal requests and microbiological analysis report, based on mandatory standards, which can lead to conclusions about product's hygienic quality. The strategy has given students an experience close to professional practice, to evaluate good manufacturing practices, individual and team work. All developed professional communication skills, problems identification and proposals for solving them, as well as consciousness about the importance of hygienic quality of food. The microbiological control in LABTEC has been carried out without the need for additional resources, since those intended for LMA practices are applied to these real samples. The experience is generating continuous improvement in both courses.
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