The purpose of the thesis is to investigate a specific case of curriculum change; that of organizing teacher training courses around learner outcomes in line with the Bologna process. The investigation is an example of a practitioner research case study and looks at how official Bologna policy messages are re-interpreted and recontextualised at the local micro level. A variety of methods are used to collect and analyse the data produced. A form of discourse analysis, as well as a survey of research literature, is used to identify policy discourses connected with the Bologna process. At the local micro level, local documentation as well as teacher talk in planning meetings are analysed to throw light on how the Bologna process was implemented. A number of discourses were found in policy documents; including the need to modernize higher education and to move towards a more student centred approach to learning. The thesis shows that these discourses were mediated locally by a regulative discourse portraying teachers as role models who have the task of passing on knowledge that is essential for the students to obtain before entering the profession. Instead of challenging the pedagogic identities for teachers and students, the introduction of learning outcomes acted to strengthen the fundamental vertical relations between teachers and students, cementing and confirming the level of control that teachers had over all aspects of the curriculum. Changes made in connection with the introduction of learning outcomes had a minimal influence on practice and were contested by some teacher educators. Teacher educators resisted and mediated the changes made by continuing to use their traditional practices. / <p>Akademisk avhandling som med tillstånd av utbildningsvetenskapliga fakulteten vid Göteborgs universitet för vinnande av doktorsexamen i pedagogiskt arbete framläggs till offentlig granskning Fredagen den 20 september, kl. 13.15 vid Högskolan i Borås.</p>

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Listeria monocytogenes é o microrganismo patogênico de maior relevância em carnes processadas prontas para consumo. A presença frequente de L. monocytogenes no ambiente pode levar a uma contaminação dos produtos após o processamento industrial e como esses produtos não passam por tratamento bactericida antes de serem consumidos, a saúde do consumidor pode estar em risco. Para inibir a multiplicação de L. monocytogenes nos produtos cárneos durante o armazenamento em refrigeração após o processamento, os fabricantes podem utilizar diversos aditivos antimicrobianos na formulação destes produtos. Este estudo objetivou avaliar a atividade antimicrobiana de aditivos tradicionalmente empregados em produtos cárneos processados, e de quatro novos blends preparados à base de nisina (Nisaplin&#174;) contra cepas de L. monocytogenes, fazendo-se a avaliação in vitro e in situ, em mortadelas experimentalmente contaminadas, formuladas com os compostos estudados, armazenadas à vácuo e em refrigeração (8 °C) por 70 dias. Os compostos extrato de alecrim, diacetato de sódio e Nisaplin®, quando testados in vitro, apresentaram maior eficiência na inibição das cepas de L. monocytogenes que lactato de sódio e vinagre tamponado. Quando testados in vitro, os produtos comerciais BioVia&#174; CL600 e NovaGARD&#174; LM100 e os quatro blends utilizados no preparo das mortadelas foram igualmente efetivos na inibição de L. monocytogenes. De acordo com os resultados dos testes in situ, o melhor controle de L. monocytogenes em mortadelas durante 70 dias a 8 °C ocorreu nos produtos preparados com o blend contendo extrato de alecrim, diacetato de sódio, vinagre tamponado e Nisaplin&#174;. O blend contendo extrato de alecrim, lactato de sódio e Nisaplin&#174;, foi o menos efetivo entre os blends testados. / Listeria monocytogenes is the most important microbial pathogen in ready-to-eat processed meat products. The frequent presence of L. monocytogenes in the environment can lead to product contamination after industrial processing and since these products do not have a bactericidal step before consumed, consumer health may be at risk. To inhibit the multiplication of L. monocytogenes in processed meat products during refrigerated storage, manufacturers may use various antimicrobial additives in the formulation of these products. This study aimed to evaluate the in vitro and in situ activity of additives traditionally used in processed meat products and four new blends based on nisin (Nisaplin&#174;) against L. monocytogenes, in experimentally contaminated bolognas, formulated with the studied compounds and stored under vacuum and refrigerated (8 °C) for 70 days. Rosemary extract, sodium diacetate and Nisaplin&#174;, when tested in vitro, were more effective than sodium lactate and buffered vinegar for the inhibition of the L. monocytogenesstrains. When tested in vitro, the commercial products BioVia&#174; CL600 and NovaGARD&#174; LM100 and the four blends used in bologna preparation were equally effective in inhibiting L. monocytogenes. According to the results of the in situ tests, the best control of L. monocytogenes in bolognas for 70 days at 8 °C occurred in the products prepared with the blend containing rosemary extract, sodium diacetate, buffered vinegar and Nisaplin&#174;. The blend containing rosemary extract, sodium lactate and Nisaplin&#174;, was the least effective among the tested blends.

In this thesis I examine the question: how do Kazakhstan academics respond to the reforms of higher education (HE) carried out as part of Europeanisation? I study the local academics' accounts of the process of implementation of the Bologna Process and of wider Western education standards within local post-Soviet practice, since the beginning of the twenty-first century. This local policy implementation is examined within the framework of educational policy borrowing, grounded in works by Steiner-Khamsi, Silova, and Phillips. Thirty-eight interviews were conducted in four HE institutions in different regions of Kazakhstan and analysed through the application of Critical Discourse Analysis (CDA) based on work by van Dijk and Fairclough. Using the method of CDA, I explore how power relationships and abuses of power play out between the educational authority and the academics in the politically driven reform environment, and how academics respond to this in their views of the reforms. I found that participants overall are critical of the reform process. They respond with three discourses, identified as nostalgia and loss, progress and modernity and chaotic reform. While the discourse of nostalgia implicitly connects to the 'better' Soviet education, as an ideological belief inherited from the past, and the discourse of progress reflects the spread of the ideology of European modernity, they both appear in connection to the central discourse of chaotic reformation. I found that chaos, which is a prime characteristic of the reforms in Kazakhstan HE, is linked to clashes between political/educational motivations and Soviet/Western approaches. These findings support my main argument that the specific post-Soviet context should be taken into account in studies of education in the 'Second World'. These 'context models' are influential on how Western standards are implemented in the reality of post-Soviet education.

Listeria monocytogenes é o microrganismo patogênico de maior relevância em carnes processadas prontas para consumo. A presença frequente de L. monocytogenes no ambiente pode levar a uma contaminação dos produtos após o processamento industrial e como esses produtos não passam por tratamento bactericida antes de serem consumidos, a saúde do consumidor pode estar em risco. Para inibir a multiplicação de L. monocytogenes nos produtos cárneos durante o armazenamento em refrigeração após o processamento, os fabricantes podem utilizar diversos aditivos antimicrobianos na formulação destes produtos. Este estudo objetivou avaliar a atividade antimicrobiana de aditivos tradicionalmente empregados em produtos cárneos processados, e de quatro novos blends preparados à base de nisina (Nisaplin&#174;) contra cepas de L. monocytogenes, fazendo-se a avaliação in vitro e in situ, em mortadelas experimentalmente contaminadas, formuladas com os compostos estudados, armazenadas à vácuo e em refrigeração (8 °C) por 70 dias. Os compostos extrato de alecrim, diacetato de sódio e Nisaplin®, quando testados in vitro, apresentaram maior eficiência na inibição das cepas de L. monocytogenes que lactato de sódio e vinagre tamponado. Quando testados in vitro, os produtos comerciais BioVia&#174; CL600 e NovaGARD&#174; LM100 e os quatro blends utilizados no preparo das mortadelas foram igualmente efetivos na inibição de L. monocytogenes. De acordo com os resultados dos testes in situ, o melhor controle de L. monocytogenes em mortadelas durante 70 dias a 8 °C ocorreu nos produtos preparados com o blend contendo extrato de alecrim, diacetato de sódio, vinagre tamponado e Nisaplin&#174;. O blend contendo extrato de alecrim, lactato de sódio e Nisaplin&#174;, foi o menos efetivo entre os blends testados. / Listeria monocytogenes is the most important microbial pathogen in ready-to-eat processed meat products. The frequent presence of L. monocytogenes in the environment can lead to product contamination after industrial processing and since these products do not have a bactericidal step before consumed, consumer health may be at risk. To inhibit the multiplication of L. monocytogenes in processed meat products during refrigerated storage, manufacturers may use various antimicrobial additives in the formulation of these products. This study aimed to evaluate the in vitro and in situ activity of additives traditionally used in processed meat products and four new blends based on nisin (Nisaplin&#174;) against L. monocytogenes, in experimentally contaminated bolognas, formulated with the studied compounds and stored under vacuum and refrigerated (8 °C) for 70 days. Rosemary extract, sodium diacetate and Nisaplin&#174;, when tested in vitro, were more effective than sodium lactate and buffered vinegar for the inhibition of the L. monocytogenesstrains. When tested in vitro, the commercial products BioVia&#174; CL600 and NovaGARD&#174; LM100 and the four blends used in bologna preparation were equally effective in inhibiting L. monocytogenes. According to the results of the in situ tests, the best control of L. monocytogenes in bolognas for 70 days at 8 °C occurred in the products prepared with the blend containing rosemary extract, sodium diacetate, buffered vinegar and Nisaplin&#174;. The blend containing rosemary extract, sodium lactate and Nisaplin&#174;, was the least effective among the tested blends.

Zugl.: Bremen, Univ., Diss., 2008

The purpose of this study was to assess the growth of spoilage and pathogenic bacteria on low sodium concentration sliced cooked bologna under refrigerated storage conditions. In study 1, the effect of three different sodium concentrations (1%, 2% and 3%) and two packaging conditions (aerobic and vacuum) on growth of a cocktail of inoculated spoilage bacteria such Lactobacillus curvatus, Leuconostoc mesenteroides, Brochothrix thermosphacta and Pseudomonas fluorescens were investigated by using culture-dependent and culture-independent techniques. In general, reducing the sodium concentration from 2% (the current industry standard) to 1% NaCl in the cooked bologna system did not have a significant effect on microbial growth. The utilization of Ion Torrent high-throughput sequencing in this study allowed the description of the total microbial community present on sliced cooked bologna. Taxonomic analysis revealed the microbial community belongs to the phyla Firmicutes, Proteobacteria, Actinobacteria and Bacteroidetes. Finally, in this study, in situ meat redox measurement values were collected over time using platinum electrodes placed on top of, and in between bologna slices. While the redox values obtained were, in general, consistent with increasing bacterial cell numbers, issues of reproducibility and consistency were evident. The second study focused on the impact that the addition of a bacteriocin, Micocin X®, to the meat blend would have on growth of spoilage bacteria and in particular, Listeria monocytogenes, in vacuum-packaged cooked bologna formulated with 1% and 3% NaCl. In general, results demonstrated Micocin X® had a significant effect on the growth of Pseudomonas fluorescens and Listeria monocytogenes; however, no substantial effect was assessed in the control of lactic acid bacteria or Brochothrix thermosphacta.

The overall goal of this research was to investigate the effect of seed tempering moisture and micronization temperature on the physicochemical properties of chickpea flour and its subsequent performance as a binder in a model low-fat pork bologna product. This work was divided into three studies. In the first study, the effect of seed tempering moisture (untempered (7% moisture) or tempered to 15 or 22% moisture) and surface micronization temperature (115, 130, 150 or 165oC) and on the physical, chemical and functional properties of chickpea flour were investigated. Chickpea flour became darker as seed moisture or micronization temperature increased. Increasing the micronization temperature at 22% seed moisture increased starch gelatinization from 8.2 to 34.0%. The lipoxygenase activity of chickpea flour also was reduced by micronization of seed. Lipoxygenase activity in flour from non-micronized seed and flour from seed micronized at 115oC without tempering was determined to be 1.98×105 and 1.12×105 units/g of protein, respectively, with no activity found in any other treatments. There was an increase in the water holding (WHC) and oil absorption capacity (OAC) of flour when chickpea seed was tempered to 22% moisture before micronization. Flour from untempered seed and from seed tempered to 15% moisture exhibited small increases in WHC as micronization temperature increased. Micronization had no effect on the OAC of untempered flours, whereas OAC decreased in flour from seed tempered to 15% moisture at higher micronization temperatures. Rapid visco-analysis (RVA) revealed that peak viscosity and final viscosity of all flours from tempered seed decreased with increasing micronization temperature, whereas the trend for both peak viscosity and final viscosity was in the opposite direction with untempered seed. The effect of seed tempering moisture and micronization temperature on the performance of chickpea flour as a binder in a low-fat, comminuted meat product (i.e., low-fat bologna) was investigated in study 2. Both the textural and sensory properties (trained sensory panel, n=12) of the bologna (10% fat) were explored. In study 3, a consumer panel was performed with 101 untrained participants evaluating selected formulations in order to better understand consumer purchasing behaviour as it relates to comminuted meat products containing a pulse-based binder. Bologna containing flour from micronized chickpea was more yellow in colour (CIE system, trained panel and consumer panel evaluation) compared to those with added wheat flour or no binder. There was no effect of tempering or micronization conditions on cook loss or expressible moisture of bologna containing chickpea flour, whereas bologna produced with wheat flour had the greatest WHC among all bologna treatments. Texture profile analysis (TPA) showed that the addition of chickpea flour from seed tempered to 15% or 22% seed moisture and micronized to 115, 130 or 150oC or flour from untempered seed micronized to 130 or 150oC led to an increase in hardness to a level similar to that of bologna containing wheat flour; sensory evaluation by the trained panel did not produce a similar result. A difference in flavour intensity was not found among all bolognas containing chickpea flour during sensory evaluation. Bologna produced with chickpea flour from seed micronized to 150oC and from seed tempered to 22% moisture and micronized to 115oC was comparable to bologna containing wheat flour with respect to overall texture, overall juiciness and flavour acceptability. These results demonstrated that selection of appropriate seed tempering conditions and micronization temperatures is important with respect to the utilization of chickpea flour as a binder in low-fat bologna.

Proefschrift--Letteren--Groningen, 1980. / Résumé en néerlandais. Bibliogr. p. 121-129. Index.

Konstanz, Univ., Diplomarbeit, 2007.