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dc.contributor.authorKallas, Zein
dc.contributor.authorMasaló Llorà, Ingrid
dc.contributor.authorGil Roig, José María
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2022-03-18T10:49:28Z
dc.date.available2022-03-18T10:49:28Z
dc.date.issued2021
dc.identifier.citationKallas, Z.; Masaló, I.; Gil, J.M. Impact of covid-19 lockdown on students' performance in the starting phase of food and biological systems engineering. A: Congreso Internacional de Innovación Docente e Investigación en Educación Superior. "Actas del III Congreso Internacional de Innovación Docente e Investigación en Educación Superior: cambios en el proceso de enseñanza-aprendizaje de las Áreas del Conocimiento: 15-20 de noviembre de 2021". Asociación Universitaria de Educación y Psicología (ASUNIVEP), 2021, p. 1-8. ISBN 978-84-09-35493-1.
dc.identifier.isbn978-84-09-35493-1
dc.identifier.urihttp://hdl.handle.net/2117/364525
dc.description.abstractThe COVID-19 pandemic situation caused several economic and social changes. The Lockdown created new working (e. G. , Teleworking) and students’ situations (e-learning) under unknown and unfamiliar conditions which induced stress and depression. In this study, we analyzed the impact of the covid19 lockdown: on the percentage of non-presented students, on the percentage of passed students, and on the average score of students. Results showed a clear negative impact of the Covid-19 lockdown on students’ performance. The percentage of non-presented students to exams increased and the percentage of passed students decreased. Furthermore, results showed also a decrease in the average score of passed students for the main core subjects. These results were accentuated for students belonging to the food engineering degree and less noticeable for students from biological systems engineering. This divergence between the two analyzed degrees was also related to the students’ results of the university access exams. Results showed that the less prepared students before university studies were more prone to face difficulties with online classes and e-learning. Future studies relating the socio-economic characteristics of students and the impact of Covid19 lockdown on students’ performance are needed.
dc.format.extent8 p.
dc.language.isoeng
dc.publisherAsociación Universitaria de Educación y Psicología (ASUNIVEP)
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Ensenyament i aprenentatge::TIC's aplicades a l'educació::Ensenyament virtual (eLearning)
dc.subject.lcshCOVID-19 (Disease)--Psychological aspects.
dc.subject.otherStudents performance
dc.titleImpact of covid-19 lockdown on students’ performance in the starting phase of food and biological systems engineering
dc.typeConference lecture
dc.subject.lemacConfinament (Catalunya)
dc.contributor.groupUniversitat Politècnica de Catalunya. CREDA - Centre de Recerca en Economia i Desenvolupament Agroalimentari
dc.contributor.groupUniversitat Politècnica de Catalunya. SPAq - Sistemes de Producció Aqüícola
dc.identifier.dlAL 3575-2021
dc.relation.publisherversionhttp://education.esp.macam.ac.il/article/2314
dc.rights.accessOpen Access
local.identifier.drac32553661
dc.description.versionPostprint (published version)
local.citation.authorKallas, Z.; Masaló, I.; Gil, J.M.
local.citation.contributorCongreso Internacional de Innovación Docente e Investigación en Educación Superior
local.citation.publicationNameActas del III Congreso Internacional de Innovación Docente e Investigación en Educación Superior: cambios en el proceso de enseñanza-aprendizaje de las Áreas del Conocimiento: 15-20 de noviembre de 2021
local.citation.startingPage1
local.citation.endingPage8


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