About this paper

Appears in:
Pages: 5556-5562
Publication year: 2017
ISBN: 978-84-697-6957-7
ISSN: 2340-1095
doi: 10.21125/iceri.2017.1443

Conference name: 10th annual International Conference of Education, Research and Innovation
Dates: 16-18 November, 2017
Location: Seville, Spain

TEACHING RESOURCE IN THE DEGREE OF FOOD SCIENCE AND TECHNOLOGY: SCIENTIFIC ARTICLES

The development of the cognitive skills necessary for the critical analysis of scientific articles is one of the main aims of university education in the science field. The paper presents and discusses the experience in two subjects of different levels (Food sensory analysis, in the second course; Food Technology (Cereal and Beverages) in the fourth course) in the degree of Food Science and Technology related to the use of scientific articles as a teaching resource in order to encourage the active participation of undergraduate students in the construction of knowledge. The proposed activities as well as the students’ feedbacks are discussed in the paper. It should be taken into account that the scientific articles for proposed activities were written in English, which it is not the mother language for those students. However, although this fact has been a challenge for some of the students, it has been evaluated in a positive way because it is considered necessary for their working life. The experiences of the present study illustrate the effectiveness of using scientific articles to develop cognitive skills and integrate theoretical and practical contents of the subjects.
@InProceedings{GOMEZ2017TEA,
author = {G{\'{o}}mez, I. and Rivero-P{\'{e}}rez, M.D. and Gonz{\'{a}}lez-Sanjos{\'{e}}, M.L.},
title = {TEACHING RESOURCE IN THE DEGREE OF FOOD SCIENCE AND TECHNOLOGY: SCIENTIFIC ARTICLES},
series = {10th annual International Conference of Education, Research and Innovation},
booktitle = {ICERI2017 Proceedings},
isbn = {978-84-697-6957-7},
issn = {2340-1095},
doi = {10.21125/iceri.2017.1443},
url = {http://dx.doi.org/10.21125/iceri.2017.1443},
publisher = {IATED},
location = {Seville, Spain},
month = {16-18 November, 2017},
year = {2017},
pages = {5556-5562}}
TY - CONF
AU - I. Gómez AU - M.D. Rivero-Pérez AU - M.L. González-Sanjosé
TI - TEACHING RESOURCE IN THE DEGREE OF FOOD SCIENCE AND TECHNOLOGY: SCIENTIFIC ARTICLES
SN - 978-84-697-6957-7/2340-1095
DO - 10.21125/iceri.2017.1443
PY - 2017
Y1 - 16-18 November, 2017
CI - Seville, Spain
JO - 10th annual International Conference of Education, Research and Innovation
JA - ICERI2017 Proceedings
SP - 5556
EP - 5562
ER -
I. Gómez, M.D. Rivero-Pérez, M.L. González-Sanjosé (2017) TEACHING RESOURCE IN THE DEGREE OF FOOD SCIENCE AND TECHNOLOGY: SCIENTIFIC ARTICLES, ICERI2017 Proceedings, pp. 5556-5562.
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