Augmented and Virtual Reality to Enhance the Didactical Experience of Technological Heritage Museums

[EN] The way that the new generations approach cultural contents changed dramatically. The audiovisual language substituted traditional media. Museums face now an important challenge to survive as cultural referents in this new paradigm: the introduction of new audiovisual languages in their exhibitions and the provision of attractive online content. The work presents a case study of the use of augmented reality and virtual reality (AR/VR) in a technological heritage museum, with a double approach: on the one hand the development of AR to enhance the real visit to the museum; and on the other, the provision of VR to ease online visits to the museum for those that do not want to or cannot visit it. The results show that young visitors massively appreciate the use of these technologies. Using AR contents also contributes to the preservation of the original artifacts without damage. Furthermore, multimedia content provides some contextual information, improving the learning experience. Regarding the VR application, it is thought as a complement to the AR experience. It was developed as a virtual reproduction of the museum visit that can be experienced from any location, thus contributing to a higher diffusion of the museum contents.This research was funded by Generalitat Valenciana Conselleria de Educacion, Investigacion, Cultura y Deporte, grant number EXP. 2018/618-V, Exp. 2019/0699, CUMUBI/2020/46/7, CUMUBI/2021/46/12, CUMUBI/2022/46/75.Bachiller Martin, MC.; Monzó Ferrer, JM.; Rey, B. (2023). Augmented and Virtual Reality to Enhance the Didactical Experience of Technological Heritage Museums. Applied Sciences. 13(6):1-17. https://doi.org/10.3390/app1306353911713

Implementación y extensión del aprendizaje-servicio en las entidades de justicia global y cooperación internacional en la ciudad de Barcelona

This article discusses the implementation and expansion of service-learning within entities in the city of Barcelona that aim to offer education for global justice and international cooperation. This is an initiative promoted by the Barcelona City Council, together with the Service Learning Promotion Centre and the Moral Education Research Group (GREM, by its Spanish initials) of the University of Barcelona. The article begins by analysing the starting point of this process: the link between education for global justice and service-learning and the mutual enrichment they entail. The paper further discusses the main lines of work, actions developed and reflections on the process itself, in order to offer helpful information about the introduction of service-learning from an administrative perspective and keeping social entities at the core.Este artículo presenta el proceso de implementación y extensión del aprendizaje-servicio en el marco de las entidades que se dedican a la educación para la justicia global y la cooperación internacional en la ciudad de Barcelona. Un proceso impulsado desde el Ayuntamiento de Barcelona, conjuntamente con el Centro Promotor de Aprendizaje Servicio y el Grupo de Investigación en Educación Moral (GREM) de la Universidad de Barcelona. El artículo se inicia con el punto de partida de este proceso: la vinculación y enriquecimiento mutuo entre la educación para la justicia global y aprendizaje-servicio. Posteriormente, se apuntan las principales líneas de trabajo, acciones desarrolladas y reflexiones del propio proceso en aras de ofrecer pistas sobre la incorporación del aprendizaje-servicio desde la tarea de la administración y teniendo como núcleo las entidades sociales

In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates

[EN] The rosehip (Rosa canina L.) fruit has gained researchers ' attention due to its rich chemical composition in vitamin C, phenols, carotenoids, and high antioxidant activity; meanwhile, polymers such as pea protein are generally recognized as exhibiting a protection role against the extrusion process. Corn snacks extrudates obtained by replacing corn flour with 10% R. canina powder (R) and 10% R. canina with pea protein (RPP) were evaluated for the physicochemical, textural, optical, and nutritional characteristics. A sample manufactured without R. canina powder was used as a control. Hardness, crispiness, chewiness, and solubility index (WSI) of the final extrudates were improved by addition of R. canina and pea protein powder (PP); meanwhile, b* (yellow/blue coordinate), C (chroma), and h* (tone) optical parameters were significantly different from the control sample (p < 0.05). Extrusion highlighted a negative impact on total phenols, carotenoids, vitamin C, and antioxidant activity extrudates, while PP exhibited a good protection against the extrusion process. In vitro digestion increased the bioaccessibility of vitamin C, folate, antioxidant activity, total phenols, and total carotenoids mainly on RPP extrudates.This research was funded, and the publication was supported by funds from the National Research Development Projects to finance excellence (PFE)-and from CASEE Fund for Incentives, project No: CASEE fund 2021-2.Igual Ramo, M.; Paucean, A.; Vodnar, DC.; García-Segovia, P.; Martínez-Monzó, J.; Chis, MS. (2022). In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates. Molecules. 27(6):1-16. https://doi.org/10.3390/molecules2706197211627

La movilidad del alumnado universitario y la coordinación docente en los grados de Pedagogía y Educación Social

La internacionalización en la formación es una oportunidad para el alumnado que las universidades tratan de potenciar por el beneficio recíproco que representa, tanto para establecer lazos con otras instituciones universitarias y promover colaboraciones, como por la experiencia académica y vital que supone para el alumnado y el profesorado universitario. Afortunadamente, estos dos últimos cursos, se ha vuelto a incrementar la movilidad, con unos datos incluso más elevados que antes de la pandemia. Se revisa la situación de la movilidad en estos últimos cursos y cómo esta colabora en el desarrollo de las competencias vinculas a los Grados en Pedagogía y en Educación Social, y en la potenciación de la coordinación de movilidad y del profesorado. Internationalization in education is an opportunity for students that universities try to promote for the reciprocal benefit it represents, both for establishing ties with other university institutions and promoting collaborations, as well as for the academic and life experience it provides for students and university faculty. Fortunately, in the last two years, mobility has increased again, with even higher figures than before the pandemic. The situation of mobility in these last courses is reviewed and how this collaborates in the development of the competences linked to the Degrees in Pedagogy and Social Education, and in the strengthening of the coordination of mobility and teaching staff

Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

[EN] Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (Medicago sativa) on the physicochemical, nutritional, and functional characteristics of corn extrudates. In order to achieve these goals, water content, water activity, expansion index, bulk density, porosity, hygroscopicity, optical properties, antioxidant activity, individual phenolic acids, folates, individual flavonoids, and volatile compounds were analyzed. The results showed that the typical characteristics of corn extrudates such as expansion, crunchiness, and density were maintained with 10% lucerne addition, highlighting a strong negative Pearson correlation (p < 0.05) between all studied parameters and lucerne addition. On the other hand, the lucerne addition caused a linear increase of bioactive compounds, showing positive Pearson correlations between flavonoids, folates, and antioxidant activity. The volatile profile of corn extrudates improved with the addition of lucerne leading to volatile compounds such as limonene, beta-mircene, and hexanal. Overall, considering the textural, nutritional, and functional characteristics of corn extrudates, we determined that a percentage addition on 10% lucerne could be successfully used in the manufacturing of corn extrudates.This work was supported by a grant of the Romanian Ministry of Education and Research, CNCS-UEFISCDI, project number PN-III-P4-ID-PCE2020-1847, within PNCDI III and by a Research project to stimulate young independent teams (TE 184), project number PN-III-P1-1.1-TE-2019-1748.Igual Ramo, M.; Chis, MS.; Socaci, SA.; Vodnar, DC.; Ranga, F.; Martínez-Monzó, J.; García-Segovia, P. (2021). Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates. Foods. 10(5):1-21. https://doi.org/10.3390/foods10050928S12110

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

[EN] Serious issues and challenges of the world's population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods for food development. The principal goal of the study was to capitalize rose hip (Rosa canina) co-product powder in extrudates, highlighting its influence on extrusion parameters, physicochemical, and nutritional characteristics. The water absorption index, swelling index, and hygroscopicity increased with the rose hip co-product addition. Furthermore, water solubility index, expansion index, porosity, image parameters (area and perimeter) of the extrudates decreased. Lycopene, beta-Carotene, Zea-esters, and lutein were the main carotenoids identified in the extrudates; whereas Catechin, Di-gallic acid, Procyanidin dimmer 1, Procyanidin dimmer 2, and Isorhamnetin-glucuronide were the main flavonoids. Strong Pearson correlations were identified between carotenoids, total flavonoids, vitamin C, total folate, and antioxidant activity. Valorization of the Rosa canina powder co-product led to value-added products-corn extrudates-rich in bioactive compounds.This work was founded by CASEE Fund for Incentives, project No: CASEE fund 20212.Igual Ramo, M.; Chis, MS.; Paucean, A.; Vodnar, DC.; Muste, S.; Man, S.; Martínez-Monzó, J.... (2021). Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates. Foods. 10(11):1-20. https://doi.org/10.3390/foods10112787120101

Innovation projects associated to the competence of innovation, creativity and entrepeneurship in the Universitat Politècnica de València

[EN] This paper describes the Innovation and educational improvement project developed in the Universitat Politècnica de Valencia, oriented to the competence of innovation, creativity and entrepreneurship. These projects have been developed by a team of lecturers from different fields of knowledge. The first project was related to the definition of rubrics for the evaluation of the competence of innovation, creativity and entrepreneurship, and the second one oriented to the definition of learning objects for this competence. Learning outcomes were identified in the first project and a rubric was designed to measure the level of mastery of these learning outcomes for bachelor degree and master. Once defined the results that must be achieved, in the second project, was conducted the review of the learning objects as the means through which the learning outcomes can be achieved. Identifying the definition, classification, metadatas, repositories and methodologies associated with them were proposed. In the current project, the objective is the design of activities to accompaniment the learning objects, which will be developed in the classroom with the purpose of promoting the acquisition of the learning outcomes associated with the competence under review. This aspect is widely demanded by the teachers, which do not have proposals to develop in their subjects. The project will be applied and validated on two subjects of the school of computer science engineering and two subject of the school of Industrial Engineering in the Universitat Politècnica de Valencia.This research has been carried out under the project of innovation and educational improvement (PIME/A15) 'DAICE – Design of activities for the Innovation, Creativity and Entrepreneurship Competence’ funded by the Universitat Politècnica de València, the School of Computer Science and the School of Industrial Engineering.Alemany Díaz, MDM.; Cuenca, L.; Boza, A.; Fernández-Diego, M.; Ruiz Font, L.; Alarcón Valero, F.; Gordo Monzó, ML. (2016). Innovation projects associated to the competence of innovation, creativity and entrepeneurship in the Universitat Politècnica de València. INTED proceedings (Online). 2903-2907. doi:10.21125/inted.2016.1657S2903290

Extension of the 6-3-5 technique for incorporating creativity, innovation and entrepreneurship competences in higher education

[EN] This article present the extended technique 6-3-5 for generating ideas. It has been called extended because it has been expanded to include issues related to innovation and entrepreneurship. In that way it can be applied to learning transversal competence of creativity, innovation and entrepreneurship. This competence correspond to one of the transversal competences identified by the Universitat Politecnica de Valencia.This research has been carried out under the project of innovation and educational improvement (PIME/A15) 'DAICE – Design of activities for the Innovation, Creativity and Entrepreneurship Competence’ funded by the Universitat Politècnica de València, the School of Computer Science and the School of Industrial Engineering.Cuenca, L.; Boza, A.; Gordo Monzó, ML.; Fernández-Diego, M.; Ruiz Font, L.; Alarcón Valero, F.; Alemany Díaz, MDM. (2016). Extension of the 6-3-5 technique for incorporating creativity, innovation and entrepreneurship competences in higher education. ICERI Proceedings. 79-83. doi:10.21125/iceri.2016.1015S798

LEARNING OBJECT. DEFINITION AND CLASSIFICATION

[EN] The current trend in higher education includes competencies in the curricula. This integration can be done through the competency-based learning. The competence is acquired through various learning objects to be achieved. In this paper different dimensions to define a learning object (LO) and different classifications associated to them have been proposed. An analysis and synthesis of the results obtained have been presented.Alarcón Valero, F.; Alemany Díaz, MDM.; Boza, A.; Cuenca, L.; Gordo Monzó, ML.; Fernández-Diego, M.; Ruiz Font, L. (2015). LEARNING OBJECT. DEFINITION AND CLASSIFICATION. EDULEARN Proceedings (Internet). 4479-4488. http://hdl.handle.net/10251/95287S4479448

Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates

[EN] Wild Rose canina fruit represents a rich source of bioactive compounds such as minerals, phenolic compounds, vitamins, carotenoids, folate, and antioxidant activity that still needs to be further exploited. Thus, this study aimed to use wild Rosa canina fruit encapsulated powder with different biopolymers aiming to manufacture ready¿to¿eat products, such as corn extrudates. To achieve this goal, extrudate physicochemical characteristics, such as water content (xw), water activity (aw), water absorption index (WAI), water solubility index (WSI), swelling index (SWE), hygroscopicity (Hy), expansion index (SEI), bulk density (¿b), porosity (¿), textural, optical; nutritional;and functional analysis (phenolic acids, flavonoids, ascorbic and dehydroascorbic acids, vitamin C,carotenoids, folates, antioxidant activity, and minerals) were determined. Results highlighted that 4 and 8% addition of wild Rose canina fruit encapsulated powder could be successfully used in the corn extrudates, showing the positive influence on its nutritional and functional value. Strong positive Pearson correlations were identified between antioxidant capacity and total flavonoids, carotenoids, folates, and vitamin C of mixtures and extrudates Minerals increased their amount during the extrusion process, reaching the highest values at an addition of 8% rosehip encapsulated with pea protein biopolymer. Furthermore, from the biopolymers used in the present study, pea protein powder exhibited the highest protection on the analyzed bioactive compounds against the extrusion process.This work was funded by a grant from the Romanian Ministry of Education and Research, CNCSUEFISCDI, project number PN-III-P4-ID-PCE-2020-2306, within PNCDI III, by funds from CASEE Fund for Incentives, project No: CASEE fund 2021-2 and by FDI 0013.Igual Ramo, M.; Chis, MS.; Paucean, A.; Vodnar, DC.; Ranga, F.; Mihaiescu, T.; Torok, AI.... (2021). Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates. Foods. 10(10):1-24. https://doi.org/10.3390/foods10102401124101