The scientific poster as a teaching tool in food science and technology degree

  1. Rivero-Perez, M. D. 1
  2. Gonzalez-SanJose, M. L. 1
  3. Muñiz Rodríguez, P. 1
  4. Ena Dalmau, J. M. 1
  5. Ortega-Heras, M. 1
  6. Cavia-Saiz, M. 1
  7. Gonzalez-Gonzalez, B. 1
  1. 1 Universidad de Burgos
    info

    Universidad de Burgos

    Burgos, España

    ROR https://ror.org/049da5t36

Colección de libros:
ICERI2015 Proceedings, 8th International Conference of Education, Research and Innovation, 18-20 November 2015, Seville, Spain
  1. Chova, LG (coord.)
  2. Martinez, AL (coord.)
  3. Torres, IC (coord.)

Editorial: IATED-INT ASSOC TECHNOLOGY EDUCATION A& DEVELOPMENT

ISSN: 2340-1095

ISBN: 978-84-608-2657-6

Año de publicación: 2015

Páginas: 1309-1313

Congreso: 8th International Conference of Education, Research and Innovation (ICERI)

Tipo: Aportación congreso

Resumen

The scientific poster is a type of scientific communication that allows summarizing and presenting the results or scientific knowledge in a clear and precise way. Moreover, it provides a teaching tool from the perspective of the teaching-learning process. Regarding education, scientific poster helps to know quickly and schematic range of ideas of their students and regarding students, it helps them present their ideas and recognize their own learning. The main goals of this teaching strategy are to instruct the students: i) In the search for scientific literature on a proposed topic; ii) in the evaluation and application of the different methodologies available for poster preparation; iii) in the structuring of information in sections such as abstract, introduction, development, conclusions and references; iiii) in concise and logical preparation of data for presentation in a poster format. The aim of the present work is the development of a scientific poster as proposed exercise in the Food Biotechnology course of the third year of the Food Science and Technology degree. The topic is provided to student between the scopes of the course and groups are organized by the teacher randomly among students. This work is carried out in small groups (4 students) in which discussion and working group is essential. The evaluation of the poster has been carried out by the minutes of the meetings, by self-evaluation and co-evaluation of the student. The sequential development of the learning process with students is discussed and an assessment of skills acquired is performed. Then, after the analysis of the results improvement strategies were proposed to be put into practice. In short, the proposal of this activity aims to develop an innovative training framework that will improve teachers' awareness of key competences and professional skills in Food Science and Technology degree.