Abstract
Today’s society is undergoing many changes and higher education teaching must be able to train students to acquire skills that offer sustainable solutions to these challenges. Oenology is a multidisciplinary science that, through vines and microorganisms, establishes a close and precise relationship between ecology and technology. This approach provides an ideal framework for understanding sustainable production systems at all stages of the production process. The overall objective of this work focused on reinforcing the learning of wine biotechnology as a useful tool to contribute to the SDGs (Sustainable Development Goals) and solve some of the current challenges of the sector through novel tools. For this purpose, a Service-Learning approach was used. Students of two undergraduate and master’s degree courses worked on the development of questionnaires to identify among professionals in the wine sector the perception of the potential of biotechnology. The questions were classified into 3 blocks, one on aspects of biotechnology in general and the other two on biotechnology applied to the grape production and to winemaking. Based on the answers obtained, the students conducted research and prepared short educational podcasts with the aim of disseminating and communicating to the wine sector the potential contribution of biotechnology for a more sustainable viticulture and winemaking with less environmental impact.
Presenters
Cristina MenéndezAssociate Professor, Agriculture and Food, Universidad de La Rioja, La Rioja, Spain Marta Dizy
Titular Universidad, Agricultura y Alimentación, Universidad de La Rioja, La Rioja, Spain Miguel Mejías Ortiz
Universidad de La Rioja María Del Mar Hernández Álamos
University Teacher and Research, Food and Agriculture, La Rioja University, La Rioja, Spain
Details
Presentation Type
Theme
KEYWORDS
SERVICE LEARNING, SUSTAINABLE DEVELOPMENT GOALS, BIOTECHNOLOGY, HIGHER EDUCATION
