NEW METHODOLOGY FOR THE IMPROVEMENT OF THE TRANSLATION COMPETENCES IN SUBJECTS WHERE SCIENTIFIC, TECHNICAL AND TECHNOLOGICAL TRANSLATIONS ARE TAUGHT

The present study, aimed at students in the fourth year of the Bachelor degree of "Translation and Interpretation" offered by the University of Granada, fell within the subject "Scientific and Technical Translation" that consolidates the student expertise in specific areas where subjects in scientific, technical and technological translations are taught. Therefore, the purpose of this study was to develop the translation competences of the future translators and interpreters in the area of functional foods and nutraceuticals based on real translation assignments which has provided an alternative learning and evaluation system. In this sense, seminars related with the translation assignments were carried out in Spanish by expert researchers in the field of functional food. Then, the students had to work on these real cases that let them to face real problems they can find in the real life. The learning process took place in individual and a collective format. Multilingual, multicultural and multidisciplinary groups were formed and different roles were taken by the members of the groups Concerning the results obtained, it is important to remark that the revision of the translations made by the students allowed proving that 1) the uptake of the concepts discussed in the classroom was satisfactory and 2) the translation from real commissions motivated to the students.