Assessment of work performed by paired students: a pedagogical experience

“Teamwork” is one of the abilities most valued by employers. In [16] we describe the process of adapting to the ECTS methodologies (for ongoing assessment), a course in computer programming for students in a technical degree (Marine Engineering, UPM) not specifically dedicated to computing. As a further step in this process we have emphasized cooperative learning. For this, the students were paired and the work of each pair was evaluated via surprise tests taken and graded jointly, and constituting a substantial part of the final grade. Here we document this experience, discussing methodological aspects, describing indicators for measuring the impact of these methodologies on the educational experience, and reporting on the students’ opinion of it.

‘This square is our home!’: the organisation of urban space in the spanish 15M movement

Why should a progressive planner/urbanist pay attention to the Spanish 15M movement? From a disciplinary standpoint, its most complex and interesting aspect, which could hypothetically be transferred to other contexts (as in fact happened in the Occupy Wall Street and Occupy London movements), is its 'spatiality'. This article analyses the spatial practices of the so called #spanishrevolution, one of the 2011 social movements that showed the possibility for a new collective appropriation and self-management (autogestion) of urban public space. Although the political goals of the movement were vague at the time of its inception, the practices and spatial imaginaries deployed by it have become consolidated and proven to be yet another of its more successful facets in promoting the spreading and organisation of the protest, making it a phenomenon that calls for reflection on the part of urban thinkers and planners.

Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine

The aim of this work is to evaluate the influence of S. pombe and T. delbrueckii species on the sensory quality of red wine when used in sequential and mixed fermentations with S. cerevisiae.