INTEGRATING PHYSICS EDUCATION INTO FOOD TECHNOLOGY PROGRAMS IN HIGHER EDUCATION: INNOVATIVE PEDAGOGICAL APPROACHES

Abstract

This study explores innovative pedagogical technologies for integrating physics education into food technology programs at higher education institutions. Physics is a core discipline that underpins key processes in food engineering—such as heat and mass transfer, thermodynamics, and material properties—but traditional instruction often fails to connect these theoretical concepts to food technology contexts. The research presents a competency-based and interdisciplinary teaching model supported by digital tools, virtual laboratories, and project-based learning. The study also identifies how such integration enhances students’ motivation, critical thinking, and problem-solving abilities relevant to food technology. Recommendations for curriculum design, assessment strategies, and teacher professional development are proposed.