Active Methods Concerning Skills Formation of the Sensory and Textural Analysis of Cheese

The fundamental objective of this research is establishing favorable active methods applied to students in laboratory work, taking into account the peculiarities of students and the theme specificity so that they form certain practical skills to sensory and textural analysis of cheese. For the research purposes, students were grouped from one of the specializations in two heterogeneous groups. Taking into account their potential for learning, a different method of teaching and learning was applied separately for both groups of students. These methods are associated with other active methods for the skills training of sensory analysis of cheese and to stimulate the student’s creativity. Finally, the same process of assessment is applied to the students and evaluation results of the two groups of students will be compared, by following to determine the effectiveness of the educational process in the case of two different methods and the measures that are required.