Characteristics and practices in university teaching most valued by firstyear students compared in Chemistry and in Food Science & Technology degrees at the University of Burgos
Abstract
The intention of this work is to detect and to analyse the favourite characteristics and teaching practices that first year students comparing Chemistry and Food Science & Technology degrees at Burgos University will be teach in different subjects. For that purpose, the data, obtained from 81 surveys achieved, have been treated. The surveys are based on five basic aspects of the university teaching: personal and professional characteristics, assessment, tutorial, information and communications technology (ICT) and methodologies of education/learning. The results show that the student body values more the professional characteristics of its teaching staff than the personal ones; and the image transmitted by the teaching staff that uses ICT is always positive, creating a favourable opinion of his teaching, and the student body reaches to consider that ICTs are indispensable to nowadays education.
Downloads
Article download
Crossmark
License
In order to support the global exchange of knowledge, the journal Revista Complutense de Educación is allowing unrestricted access to its content as from its publication in this electronic edition, and as such it is an open-access journal. The originals published in this journal are the property of the Complutense University of Madrid and any reproduction thereof in full or in part must cite the source. All content is distributed under a Creative Commons Attribution 4.0 use and distribution licence (CC BY 4.0). This circumstance must be expressly stated in these terms where necessary. You can view the summary and the complete legal text of the licence.
