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Innovations in the Development of Critical Thinking and the Teaching of the Nature of Science and Technology: Background and Proposal for Food Engineering Course of Studies

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Innovations in the Development of Critical Thinking and the Teaching of the Nature of Science and Technology: Background and Proposal for Food Engineering Course of Studies

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dc.contributor.author Lampert, Damian es_ES
dc.contributor.author Porro, Silvia es_ES
dc.date.accessioned 2019-07-19T06:44:46Z
dc.date.available 2019-07-19T06:44:46Z
dc.date.issued 2019-07-05
dc.identifier.isbn 9788490486610
dc.identifier.uri http://hdl.handle.net/10251/123811
dc.description.abstract [EN] Abstract This paper presents an analysis of the innovations made in scientific and technological courses of studies about STS education and it presents, as an example, the proposal of a Didactic Unit to teach Nature of Science and Technology and to develop Critical Thinking in Food Engineering students. The proposal is part of an international project on education of the technological and scientific competences and critical thinking by teaching topics related to nature of science and technology, in which different Ibero‑ American countries participate. The implementation methodology of the didactic units is validated, and multiple positive results have already been achieved in different courses. For this particular case, a didactic unit called “A Food Engineer at the Zoo” is proposed for the course of Food Preservation and it is intended to work with the Problem-Based Learning methodology with the aim of developing different generic engineering and critical thinking competences es_ES
dc.format.extent 9 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof HEAD'19. 5th International Conference on Higher Education Advances es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Higher Education es_ES
dc.subject Learning es_ES
dc.subject Educational systems es_ES
dc.subject Teaching es_ES
dc.subject Innovations es_ES
dc.subject Nature of Science and Technology es_ES
dc.subject Critical Thinking es_ES
dc.subject Food Engineering es_ES
dc.title Innovations in the Development of Critical Thinking and the Teaching of the Nature of Science and Technology: Background and Proposal for Food Engineering Course of Studies es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/HEAD19.2019.9176
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Lampert, D.; Porro, S. (2019). Innovations in the Development of Critical Thinking and the Teaching of the Nature of Science and Technology: Background and Proposal for Food Engineering Course of Studies. En HEAD'19. 5th International Conference on Higher Education Advances. Editorial Universitat Politècnica de València. 261-269. https://doi.org/10.4995/HEAD19.2019.9176 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename Fifth International Conference on Higher Education Advances es_ES
dc.relation.conferencedate Junio 26-28, 2019 es_ES
dc.relation.conferenceplace València, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/HEAD/HEAD19/paper/view/9176 es_ES
dc.description.upvformatpinicio 261 es_ES
dc.description.upvformatpfin 269 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela 9176 es_ES


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