OPTIMIZING PROJECT-BASED LEARNING FOR FOOD INDUSTRY STUDENTS: THE ROLE OF PROJECT COMPLEXITY AND DURATION
DOI:
https://doi.org/10.59787/2413-5488-2025-52-4-%25pКлючевые слова:
Project-Based Learning, Problem-Based Learning, Factorial experiment, Full Factorial Design, academic performance, student motivation.Аннотация
This article investigates the influence of Project-Based Learning (PBL) parameters on the educational results of students in the discipline ‘Technology of Meat and Meat Products’. The relevance of the study is due to the need to improve educational techniques aimed at developing practical skills and increasing student motivation. The research methods included a factor experiment in which the complexity of the project (X₁: basic level (1), medium level (2), high level (3)) and the duration of the project (X₂: 2 weeks (2), 4 weeks (4), 6 weeks (6)) were varied. Performance was evaluated based on the resulting factors: final test (Y₁), average grade during the course (Y₂) and student satisfaction (Y₃). The results of the study showed that optimal performance was achieved at X₁ = 2 and X₂ = 4, providing the highest academic performance and student engagement. The findings of the study confirm the effectiveness of PBL and emphasise the need to further integrate this approach into the educational process.
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