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Ana Heredia

Senior Researcher

Universitat Politècnica de València

Spain

Research Interests

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Professors in Spain Professors in Food Science Food Science professors in Spain

Articles (13)

Year:

2026

Year:

2026

Year:

2026

Year:

2026

Year:

2025

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2025

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2025

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2025

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Collaborators (4)

Ana Andrés

Polytechnic University of Valencia

SPAIN

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Joaquim Calvo-Lerma

Assistant professor

University of Valencia

SPAIN

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Lucía Seguí Gil

Associate Proffesor (Profesor Titular de Universidad)

Universitat Politècnica de València

SPAIN

View details

Jorge García-Hernandez

Profesor Titular de Universidad

Universitat Politècnica de València

SPAIN

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Ana Heredia

Research Interests

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Articles (13)

EXAMINING CRITICAL THINKING AMONG AGRI-FOOD AND BIOTECHNOLOGY STUDENTS WHEN USING AI-BASED TOOLS

EXPLORING BIOTECHNOLOGICAL SOLUTIONS TO SDG-RELATED GLOBAL CHALLENGES THROUGH A SIMULATED SCIENTIFIC CONFERENCE: A CHALLENGE-BASED LEARNING APPROACH TO DEVELOP TRANSVERSAL COMPETENCIES

INTEGRATING AI-BASED TOOLS TO PROMOTE CRITICAL THINKING IN AGRI-FOOD STUDENTS

ENHANCING EMOTIONAL WELL-BEING AND ACADEMIC ENGAGEMENT IN STEM HIGHER EDUCATION: OUTCOMES OF A COORDINATED EDUCATIONAL INNOVATION PROJECT

Assessment of the Isolated and Combined Impact of β-Glucan and Lacticaseibacillus rhamnosus on Cystic Fibrosis Gut Microbiota Using a SHIME® System

ASSESSING THE ACADEMIC USE OF GENERATIVE AI TOOLS BY STUDENTS IN AGRIFOOD AND BIOTECHNOLOGY DISCIPLINES

INTRODUCING GENERATIVE ARTIFICIAL INTELLIGENCE (GENAI) IN CHALLENGE-BASED LEARNING TO ENHANCE THE CRITICAL THINKING IN AGRI-FOOD AND BIOTECHNOLOGY STUDENTS

ASSESSING THE IMPACT OF FLASH FLOODS IN VALENCIA ON EMOTIONAL WELL-BEING AND SOFT SKILLS ACQUISITION IN HIGHER EDUCATION STUDENTS

Protein digestibility and ACE inhibitory activity of fermented flours in older adults and standard gastrointestinal simulation

CHALLENGE-BASED LEARNING AS AN INTEGRATING STRATEGY IN BIOTECHNOLOGY AND AGRI-FOOD ENGINEERING DEGREES

In Vitro Digestion Assessment (Standard vs. Older Adult Model) on Antioxidant Properties and Mineral Bioaccessibility of Fermented Dried Lentils and Quinoa

CONTRIBUTION OF CHALLENGE BASED LEARNING ELEMENTS TO THE DEVELOPMENT OF TRANSVERSAL AND PROFESSIONAL COMPETENCES

SUSTAINABLE DEVELOPMENT GOALS APPROACHED THROUGH CHALLENGE BASED LEARNING

Collaborators (4)

Ana Andrés

Joaquim Calvo-Lerma

Lucía Seguí Gil

Jorge García-Hernandez

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