Satisquestion Results
24-25
24-25
A project to listen to students in order to take improvement actions.
Thanks to your responses to the annual Satisquestion survey , we can learn more about how you see the University and possible improvements and future lines of work.
Here is a breakdown of some of the main data for the 2024-25 academic year. You have answered 2,900 Degree students (63.8% of the students who have received the survey). This represents 0.7% more responses compared to last year, which implies the highest participation of this survey since its first edition in 2018.
3,34
Support
3,43
Welfare
3,77
Quality professor
3,20
Organization of the teaching
4,00
Services
4,17
Overall satisfaction with the University
4,26
Overall recommendation
Ratings from 1 to 5 according to the Likert scale.
Student satisfaction has remained the same as last year in the Services block and has increased in the blocks of questions related to university counseling, student welfare, professor quality and teaching organization.
Since last year, Satisquestion has increased the issue of questions for comments. A total of 3,477 have been received, both positive and negative.
These reference letter to different areas, such as the organization of teaching, communication, organizational culture, campus infrastructure and services, among others.
Since its launch in 2018, thanks to your comments and suggestions raised through the Satisquestion survey , it has been possible to carry out some improvements on campus, as sample in this video.
In recent months, some improvements have also been implemented, which are detailed below:
Improvement of the soccer field for the sports internship of the university community.
Expansion of the car park spaces in the dining halls to facilitate mobility in that area of the campus.
Installation of sensors in the Library's Study Desks to consult the availability of free spaces, in real time, through the web.
Opening of the cafeteria in the Amigos Building and a new meeting point in the Museum.
Expansion of vegan and gluten-free offerings in cafeterias and incorporation of allergen information in the menu.
Creation of a work group to improve the distribution of class schedules.
