ADAPTATION OF SUBJECTS LECTURED AT THE UNIVERSITY OF BURGOS (SPAIN) TO THE EUROPEAN CREDIT TRANSFER SYSTEM

TitleADAPTATION OF SUBJECTS LECTURED AT THE UNIVERSITY OF BURGOS (SPAIN) TO THE EUROPEAN CREDIT TRANSFER SYSTEM
Publication TypeJournal Article
Year of Publication2009
AuthorsGonzalo Sacristán Pérez-Minayo, Juan Ignacio Reguera-Useros, Fernández-Muiño, MA, Sancho-Ortiz, MT
JournalProblems of Education in the 21st Century
Volume15
Start Page132-138
Date PublishedNovember/2009
Type of ArticleOriginal article
ISSN1822-7864
Other NumbersICID: 899684
Keywordsdemand on students, food science and technology, methodology of teaching
Abstract

The European Credit Transfer System (ECTS) implies to modify the actual Spanish credit system based on the time that students are attending lectures and seminars. One ECTS stands for around 25-30 hours of work (in and out of class). The aim of this paper has been to adapt to the ECTS system the subjects “Bromatology” (140 hours of teaching “in class”), “Food and Culture” (45 hours), “Microbiology” (60 hours) and “Food Microbiology” (70 hours), currently lectured in Food Science and Technology Degree at the University of Burgos. Focusing on the student, a specific questionnaire was designed. The questionnaire included some sections such as the student work schedule, an evaluation of the seminars and lectures given, and the most appropriate methodology of teaching. The current number of theoretical lectures and seminars should remain, at least, the same for the new design of the mentioned subjects. Theoretical lectures must combine the use of blackboard, transparency films and power point presentations, teaching the students to learn and to value the formative possibilities of the use of the data processing network, and will be necessary to stimulate them to carry out reviews of topics related with the subjects, and to set them out in front of the lecturer and other students.

URLhttp://journals.indexcopernicus.com/abstract.php?icid=899684
Refereed DesignationRefereed
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