The results of experiences of the link in order to motivate entrepreneurship between students of two different careers are reported. Food science develops, characterizes and validates a food and marketing makes its business plan. And the Master of Law supports the working relationship with confidentiality letters, advice for product protection and collaboration contract, in case both students decide to continue together in incubation towards a company. The information used for this work was obtained from the anecdotal experiences documented during the work with the students during the 2019B, 2020A and 2020B school cycles. Students' comments were retrieved from the comments they left on their teacher evaluations at the end of the semester. The participating students valued the experience very much and learned new things that in their career they do not normally receive. Relating to other disciplines enriches and fosters new ideas, new relationships and the best results of any project. It lets them see how, their project, seen with different eyes can offer greater and better advantages. From the legal part, they live it, not only study it. And new forms of interaction-experience are proposed that add for their professional training
Objective: To identify the context in terms of legislation for food packaging in Mexico. Methodology: A qualitative documentary investigation to obtain from Mexican national official and institutional primary sources the existing published information regarding food packaging. The information was recovered, analyzed, classified and organized by food groups, as is done in other international references. Contribution: This paper presents a description of the parameters that regulates food packaging based on the existing regulations for food in Mexico and its sources. From the analysis of the information obtained, this paper contributes to the dissemination of the existing Mexican regulations for the packaging of food products and the degree of inclusion of the needs of Mexican consumers in this matter regarding the form as presented in the United States in its CODEX and in the European Union. A brief discussion of the food groups, their social impact and the comparison in proportion of existing legislation for their packaging and the number of products marketed are presented.
It reflects on the establishment of a multidisciplinary collaboration approach between teachers and students of the Marketing and Food Science careers of two university centers of the University Network of Jalisco, Mexico, in order to create the image of the product, the communication and marketing strategy of the product and the legal framework of collaboration between them. In this way, with the aim of promoting entrepreneurship in the classroom, the students of the Marketing career operated on a new food product developed by their food science peers, to create a professional business plan, susceptible to registration with the intellectual property instance and with potential to market. The methodology for teaching collaboration is presented and the challenges for obtaining effective results are highlighted. All information is qualitative-anecdotal. Among the results, the role of the actors and the tangible and intangible requirements necessary for the optimal execution of a work of this type stand out.
Objective: To carry out activities called "awakening" in which students are intended to make students aware of their thoughts and their emotions derived from them to make decisions more assertively and not only by imitation or by mere automation. Methodology: They were provided with life reflections in the first 15 days of class for no more than 15 minutes at a time and later, a WhatsApp group was formed with volunteer students, in which they received small reflections and a daily exercise, for 21 days to realize their thoughts and control them for the benefit of their peace and tranquility. Contribution: As a result, more than 70% of both groups considered these activities to be beneficial and useful for their lives. Subsequently, more than 50% of both groups continued in mental diet activity receiving messages and a small exercise, daily for 21 days. In the classroom, there was better at-the-way behavior between them and the teacher during class development compared to previous semesters where this activity was not present.
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