Learn to Learn
Our Educational Process Under Check
by
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VOCATION PERFORMANCE AND CREDIBILITY AND WHAT ABOUT CREATIVITY?
Throughout our lives we receive credit in the most diverse circunstances. Our families at times offer us hope which can be translated into limitless credibility. As we grow, we receive the credibility fron institutions which also expect some type of 'return' from us. In the adulthood, society and the world demand attitudes and contributions worthy of our position and responsabilitities. This type of credibility is actually a projection that does not correspond to a realiity, and consequently, contributes very little to the professional competency that is expected from each of us. Credibility can be given to a particular university, which naturally can not be evaluated by the grandeur of its physical structure, but by the real contributions exercised by its professors and researchers, in areas of influence. A scientific laboratory cannot exist by offering illusions, because the problems that we face are here and now.
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About the Book
In today's world, at the national and international levels the challenges in science and technology are growing in all fields of knowledge and human search. The technological evolution in Brazil is very slow with many problems solved by the improvise. The excessive emphasis on course-work with an elevated volume of information, in many cases obsolete, in detriment of carrying out exercises leading to aptitude or experience-building, compromises the creative potential of our students. This book shows a need for change of current educational methods and proposes new ways to promote thinking and leadership skills at universities worldwide.
The lack of innovation on many fields and the strong tendency for copying all kinds of products, designs and formulations is the result of an educational system that is failing on its basis. The book shows the main existing drawbacks on the university reality.
About the Author
Professor Cal-Vidal has a large experience on education worldwide. Besides his university studies in Brazil, he was at the University of California and the Massachusetts Instiitute of Technology (MIT) for several years, before becoming professor at the University Federal of Lavras. He also developed research activities at the University Karlsruhe (
As Food Scientist he directed near 30 theses and publish almost 100 research papers on important international journals. He is Professional Member of the Institute of Food Technologist (USA), Fellow at the