| dc.contributor.author | Vázquez Espinosa, Mercedes | |
| dc.contributor.author | Sancho Galán, Pau | |
| dc.contributor.author | Velasco González de Peredo, Ana | |
| dc.contributor.author | Pérez Calle, José Luis | |
| dc.contributor.author | Ruiz Rodríguez, Ana | |
| dc.contributor.author | Fernández Barbero, Gerardo | |
| dc.contributor.author | Ferreiro González, Marta | |
| dc.contributor.other | Química Analítica | es_ES |
| dc.date.accessioned | 2024-10-11T17:21:56Z | |
| dc.date.available | 2024-10-11T17:21:56Z | |
| dc.date.issued | 2024-04-25 | |
| dc.identifier.issn | 2227-7102 | |
| dc.identifier.uri | http://hdl.handle.net/10498/33594 | |
| dc.description.abstract | Curricula related to instrumental analysis aim for competency-based education to promote
the development of teaching strategies that encourage students to successfully tackle the
problem-solving and tasks inherent to their profession. However, this endeavor is constrained by
the complexity of equipment and the lack of time in laboratory classes. The objective of this work is
to present an alternative high-performance liquid chromatography (HPLC) practice that adapts the
desired competencies to a shorter and more effective timeframe. It seeks more active participation
from the student and contextualizes chromatographic analysis within a real-world problem that
encompasses the entire analytical process, from sample to final result. In this scenario, the student
receives a solid sample of spicy paprika from a supermarket and must report the level of spiciness in
terms of the total amount of capsaicinoids. To achieve this, they must first apply different experimental
conditions for extracting the analytes of interest (varying temperatures and solvents) and selecting
the most optimal condition. This practice is designed for short sessions, specifically conducted in
two 2.5 h laboratory sessions, and has been implemented in the subject “Advanced Techniques in
Instrumental Analysis (ATIA)” in the fourth year of the Degree in Biotechnology at the University
of Cadiz. The results obtained demonstrated a significant increase in student motivation and an
improvement in the acquisition of skills; 100% of the students achieved a grade higher than seven in
the final evaluation of their learning process. | es_ES |
| dc.format | application/pdf | es_ES |
| dc.language.iso | eng | es_ES |
| dc.publisher | Maria José Sá and Sandro Serpa | es_ES |
| dc.rights | Attribution 4.0 Internacional | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
| dc.source | Education Sciences, Vol. 14, Núm. 5, 2024 | es_ES |
| dc.subject | HPLC | es_ES |
| dc.subject | analytical chemistry | es_ES |
| dc.subject | capsaicinoids | es_ES |
| dc.subject | instrumental techniques | es_ES |
| dc.subject | extraction | es_ES |
| dc.subject | laboratory practice | es_ES |
| dc.subject | agrifood analysis | es_ES |
| dc.title | Enhancing Competency-Based Education in Instrumental Analysis: A Novel Approach Using High-Performance Liquid Chromatography for Real-World Problem Solving | es_ES |
| dc.type | journal article | es_ES |
| dc.rights.accessRights | open access | es_ES |
| dc.identifier.doi | 10.3390/EDUCSCI14050461 | |
| dc.type.hasVersion | VoR | es_ES |