<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0187-893X</journal-id>
<journal-title><![CDATA[Educación química]]></journal-title>
<abbrev-journal-title><![CDATA[Educ. quím]]></abbrev-journal-title>
<issn>0187-893X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Química]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-893X2024000300073</article-id>
<article-id pub-id-type="doi">10.22201/fq.18708404e.2024.3.87456</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Análisis de la interrelación de los contenidos temáticos de las asignaturas Procesos de Alimentos y Laboratorio de Tecnología de Alimentos de la licenciatura en Química de Alimentos]]></article-title>
<article-title xml:lang="en"><![CDATA[Analysis of the Interrelation of Thematic Contents of the Courses Food Processes and Food Technology Laboratory in the Bachelor&#8217;s Degree in Food Chemistry]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bermúdez García]]></surname>
<given-names><![CDATA[Eva]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García Arrazola]]></surname>
<given-names><![CDATA[Roeb]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pompa Mansilla]]></surname>
<given-names><![CDATA[Maura]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Autónoma de México Facultad de Química ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de México Facultad de Química ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional Autónoma de México Coordinación de Evaluación, Innovación y Desarrollo Educativos ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2024</year>
</pub-date>
<volume>35</volume>
<numero>3</numero>
<fpage>73</fpage>
<lpage>85</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-893X2024000300073&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-893X2024000300073&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-893X2024000300073&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En los modelos educativos actuales se prioriza la interrelación entre distintas áreas y dimensiones del conocimiento para propiciar una mayor efectividad en el proceso de enseñanza- aprendizaje. En este trabajo se realizó un análisis del contenido de dos asignaturas de los últimos semestres del plan de estudios que tienen una seriación vertical: Procesos de Alimentos (1716) y Laboratorio de Tecnología de Alimentos (1809) utilizando herramientas de análisis de datos y bibliometría para identificar aquellos temas, que además de tener relevancia en la investigación actual, permiten una mejor aplicación de los conceptos teóricos en el desarrollo experimental, utilizando un caso práctico como ejemplo. El análisis permitió identificar las fortalezas de los planes de estudio y las oportunidades que existen para la mejora, al proponer la inclusión de contenidos en concordancia con las tendencias actuales de investigación en ciencia y tecnología de alimentos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Current educational models prioritize the interrelation between different areas and dimensions of knowledge to promote greater effectiveness in the teaching-learning process. This study analyzed the content of two courses from the final semesters of the curriculum that have a vertical sequence: Food Processes (1716) and Food Technology Laboratory (1809), using data analysis and bibliometrics tools to identify topics that, in addition to being relevant to current research, allow for better application of theoretical concepts in experimental development, using a practical case as an example. The analysis identified the strengths of the study plans and the opportunities for improvement by proposing the inclusion of content in line with current research trends in food science and technology.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Enseñanza universitaria]]></kwd>
<kwd lng="es"><![CDATA[currículo]]></kwd>
<kwd lng="es"><![CDATA[interdisciplinariedad]]></kwd>
<kwd lng="es"><![CDATA[química de alimentos]]></kwd>
<kwd lng="es"><![CDATA[procesos de alimentos]]></kwd>
<kwd lng="en"><![CDATA[University teaching]]></kwd>
<kwd lng="en"><![CDATA[curriculum]]></kwd>
<kwd lng="en"><![CDATA[interdisciplinarity]]></kwd>
<kwd lng="en"><![CDATA[food chemistry]]></kwd>
<kwd lng="en"><![CDATA[food processes]]></kwd>
</kwd-group>
</article-meta>
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