Luis A. Trujillo-Cayado

Teachers can create engaging learning environments in engineering courses through pedagogical innovation using Information and Communication Technologies (ICT). Introductory chemistry courses in Science, Technology, Engineering and Mathematics (STEM) disciplines typically include the study of molecular models and periodic properties, which are inherently visual concepts. Unfortunately, these concepts are often taught using two‐dimensional drawings, although three‐dimensional (3D) printing offers an engaging approach to learning chemistry in these disciplines. Undergraduate engineering students are provided with modelling software and a 3D printer, allowing them to construct 3D models of basic Valence Shell Electron Pair Repulsion theory shapes using polylactic acid. The results of this research showed that the average score of the students in the control group was lower than that of the students in the 3D technology group. This research has found that the learning curve for modelling and the time required for printing are high, limiting the practical application of this exercise in student laboratory classes. However, in an appropriate environment, 3D printing technology has the potential to be a valuable tool for teaching and learning molecular models and periodic properties of chemistry courses in STEM disciplines.

The use of cricket protein in emulsions is in line with the growing interest in sustainable food sources, as crickets require minimal resources and produce lower greenhouse gas emissions than traditional livestock. Research in this area suggests that incorporating cricket protein into emulsions not only improves their nutritional value but also contributes to the development of environmentally friendly and functional food products. This study proposes the use of cricket protein for the stabilization of emulsions formulated with avocado oil as a dispersed phase. This oil is rich in monounsaturated fats, particularly oleic acid, and a variety of bioactive compounds. In the first part of this study, we assessed the influence of the emulsifier concentration and found that 2 wt.% is the optimum because a depletion flocculation effect was produced. Subsequently, processing was optimized using ultrasonication so that the higher energy input produced emulsions with a droplet diameter of less than 700 nm. Finally, rhamsan gum was added to the formulation, producing emulgels with improved pseudoplastic behavior and physical stability. This study demonstrates that cricket protein in combination with rhamsan gum is capable of forming stable, low-droplet-size emulgels with potential applications in encapsulation systems.