DESIGN OF E-BOOK AS AN ONLINE TOOL FOR WINE CONTROL ANALYSIS

The adoption of methodologies and implementation of resources for an innovating teaching are required in the new higher education framework set out in the Bologna Declaration to promote the modernisation agenda for higher education to improve the quality and efficiency of education and training.

The use of the new tools at our disposal to complement and enhance traditional teaching methods are very effective. These new technologies represent an important pillar in the promotion and development of a higher quality learning. Hence the growing importance of the application of ICT in university teaching.

Our innovation team has adapted to the European Higher Education Area model the food analysis experimental teaching in different degrees: Pharmacy, Food Science and Technology, and Human Nutrition and Dietetics.

An e-book material has been developed, describing the different analytical methods for wine control analysis. The knowledge of the analytical procedures in wine analysis is essential to Food Science students. Experimental procedures performed in the laboratory by the teacher have been edited with specific software; it will serve as a support to experimental teaching. Standard Operation Procedures (SOP) are described to bring students to the reality of the analysis in accredited laboratories and in the food industry.

The e-book has been developed in Spanish and English Language. It describes the analytical methods with the aim that Spanish and foreign students, by means of the “UCM Campus Virtual”, might have a tool to facilitate their learning.

This tool will enhance the transference of knowledge within the frame of the University Education