Ensino remoto emergencial: o caso do curso de Engenharia de Alimentos da Universidade Federal de Minas Gerais

Abstract

In the context of the Covid-19 pandemic, Emergency Remote Education (ERE) presented itself as a concrete possibility to guarantee the continuity of the teaching-learning process for students of UFMG undergraduate courses. The temporary suspension of faceto-face classes at universities was adopted with the aim of mitigating the spread of the coronavirus and reducing the risk of contagion and proliferation among teachers and students. This paper presents the experience of the Collegiate of the Food Engineering course in adapting face-to-face teaching to remote emergency teaching, from planning, adapting the subjects' teaching plans to Remote Emergency Teaching and its implementation. An evaluation survey of the implementation of the ERE was carried out to evaluate the different activities in the course.