Polytechnic University of Valencia Congress, Fourth International Conference on Higher Education Advances

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UNIVERSITY STUDENTS DEVELOPING IMAGINATIVE PROBLEM SOLVING SKILLS — THE CASE OF FOOD ENGINEERING
José S. Torrecilla, Roberto Aguado, Antonio Tijero, Menta Ballesteros, Ana Moral, Miguel Lastra

Last modified: 06-07-2018

Abstract


In this summary, a teaching technique to learn relevant food engineering and chemical engineering concepts has been presented. This method has been tested experimentally for the last two years in a class which belongs to the Food Science and Technology Bachelor’s Degree in the Complutense University of Madrid in Spain, and it is based on the induction of complex concepts through comprehensive everyday examples. More than 90% of students have adequately been able to extrapolate the knowledge acquired to other technical fields.

The application of this method has resulted in an increased rate of passing exams and classes, as well as a higher attendance percentage. And most importantly, the students are having fun while learning. Furthermore, this great experience has encouraged some students to collaborate in the development of this teaching approach.


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