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Use of 360° Virtual Tours of augmented reality to improve the learning of experimental skills in sensory evaluation of food


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https://doi.org/10.12706/itea.2023.023

Authors: Giuseppe Fregapane y M. Desamparados Salvador
Issue: In Press
Topic: Animal Production
Keywords: immersive techniques, interactive 360° videos, virtual reality, sensory analysis
Summary:

Teaching innovation in the university environment seeks to improve student learning and the development of their skills through more active pedagogical approaches, the use of educational technology and the connection with practical situations of the real professional world, preparing them to face the challenges and demands of current and future society. This article describes the design, production and use of 360° virtual tours of laboratories for their implementation in the subjects of the degrees of the Faculty of Chemical Sciences and Technologies, with the aim of familiarizing students with the environment of laboratories and their equipment and improve the acquisition of required skills. The advantages of using 360° multimedia technology compared to the classic 2D are also discussed, and virtual tours aimed at different types of laboratories and facilities are presented: physicochemical, microbiological, sensory laboratory or testing room and pilot plant. The virtual visit to a laboratory was made available to the students prior to carrying out the practices in person, this activity being well received by the students who have valued very positively (4.2 out of 5.0 points) the understanding of the activities to be carried out through the 360° virtual tours compared to reading the classic written script, and indicating that they would like to have this tool available also in other subjects (4.3/5.0). The overall quality of the experience is scored with more than 4 points out of 5.

Citation:

Fregapane G., Salvador M.D. (en prensa). Empleo de Tours Virtuales 360° de realidad aumentada para la mejora del aprendizaje de habilidades en actividades experimentales de evaluación sensorial de alimentos. ITEA‑Información Técnica Económica Agraria. Vol. xx: YY-YY. https://doi.org/10.12706/itea.2023.023

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