Product design using food waste-derived biomaterials in a COIL framework: an intercultural and multidisciplinary experience across Mexico, Chile, and Panama
DOI:
https://doi.org/10.22458/caes.v17i1.6585Keywords:
COIL, educational innovation, internationalizationAbstract
This study analyzes the educational impact of an online Collaborative Online International Learning (COIL) experience focused on product design using biomaterials derived from food waste, implemented across higher education institutions in Mexico, Chile, and Panama. It is an empirical study with a quantitative approach, employing a non-experimental, cross-sectional design with a descriptive-exploratory scope.
The sample consisted of 11 students from different disciplines, selected through non-probabilistic convenience sampling. Data were collected using a structured questionnaire with Likert-type items, organized into three dimensions: perception of the learning process, development of collaborative and intercultural competencies, and professional projection. Data were analyzed using descriptive statistics, including frequency distributions and measures of central tendency.
The results show a high level of positive evaluation of the experience, with more than 80% of participants reporting favorable outcomes in the development of collaborative and intercultural skills, as well as in the application of knowledge to real-world problems. However, challenges were identified, particularly related to team coordination, asynchronous communication, and trust-building in multicultural virtual environments.
It is concluded that the COIL approach represents an effective strategy for fostering transversal competencies and advancing curriculum internationalization, especially in interdisciplinary contexts oriented toward sustainability. Nevertheless, the findings should be interpreted with caution due to the small sample size and the exploratory nature of the study.
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