The Millennials, today’s pupils and students, is the first generation to grow up with tools for interactive communication and media production. Many students choose to study music production in higher education establishments. Therefore music production is an emerging subject and important research topic. The aim of this thesis is to develop knowledge of music production and to identify key skills necessary for music producers and music production teachers. Three sub-studies were performed to investigate what characterizes music production, both in an educational context and as a professional activity. In the first study, a Desktop Music Production project in a municipal music school was investigated. Observations and interviews were used as data collection methods. The results show that teachers need to be multi skilled to teach musicproduction. In addition to standard teaching skills they need to have extensive knowledge of music technology and relevant contemporary knowledge about trends in youth culture and popular music. In the second study students' views on important learning outcomes in music production were investigated. Questionnaires and group interviews were used to collect data. The results show that music production is a topic that includes various types of content. Issues regarding music, technology, music industry, personal development and employability were of central importance to the students. In the third study eleven professionals were interviewed, all music production teachers or active music producers. The main result was that the skills required for both music producers and music production teachers are varied and extensive. Psychology and leadership, music, technology, ethics, law and copyright, entrepreneurship and cultural timing are particularly relevant to music production. Based on these results, a model for education in music production is presented. Music production also differs from traditional music education. In addition to traditional musical and pedagogic skills it requires technical competence from the teachers. Men dominate music production teaching, and the vast majority of professional music producers are also men. Technological developments are affecting young people's musical skills, and therefore it’s a challenge for music teachers to meet pupils and students who already have advanced knowledge of music production and are eager to learn more.

Diss.--Institut für Kunstgeschichte--München--Ludwig-Maximilians Universität, 1995. / Bibliogr. p. 117-141.

The present article talks about the next relevant issues. The first section of the article refers to the construction and implementation of the European Higher Education Area and its application in various countries. Secondly, it focuses on the application of the EEES in the Spanish model. The third part explains the transversal values of higher education and the role that governments have given to universities. Finally, it studies the application of this system in the social and legal sciences, including the subject of constitutional law. / El presente artículo versa sobre los siguientes temas relevantes. En la primera sección del artículo se hace referencia a la construcción y puesta en marcha del Espacio Europeo de Enseñanza Superior y su aplicación en diversos países. En la segunda, se centra en la aplicación de este en el modelo español. En la tercera parte se explica los valores transversales de la enseñanza superior y el papel que le han otorgado los gobiernos a las universidades. Finalmente, se ve la aplicación de este sistema en las ciencias sociales y jurídicas, incluyendo a la asignatura del derecho constitucional.

Made available in DSpace on 2015-04-17T15:03:09Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 2143595 bytes, checksum: cd68588bc6cf7dd866101648b6f3ef24 (MD5) Previous issue date: 2011-04-01 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The highest intake of processed meat products in relation to red meat may increase the risk of colon cancer incidence and / or rectum and prostate. Despite ample evidence of this relationship further research is needed to indicate which foods are involved with this risk and to help clarify the mechanisms of the relationship between dietary com-ponents and the development of these diseases. Aiming to collaborate with more in-formation about this important topic, this research was conducted with the purpose of, from the experimental animal model to evaluate the effect of consuming diets contain-ing bologna and smoked not smoked on the biochemical and histopathological aspects of liver cells and intestinal colon of rats (Wistar) male. A total of 30 rats with 90 days of life divided into three groups. The Control group received a standard diet with case-in, the group consuming traditional diet made with Mortadella Bologna traditional source of protein that was supplemented with casein and the third group ate a diet de-signed with smoked Mortadella Bologna as a source of protein that was supplemented with casein (Smoked group), experimental diets were offered daily for a period of 90 days. Were examined analysis of the composition and identification of fatty acids of bologna. During the trial, held weekly assessment of weekly intake and weight gain of animals. After 90 days the animals were weighed and anesthetized to collect blood for analysis of plasma lipid fractions. Excision was performed, cleaning and weighing of the liver, spleen and visceral fat and performed histopathological analysis of liver and intestinal colon. The traditional sausage and smoked sausage contained respectively 15.27% ± 1.35 and 15.85 ± 1.89% protein, 26.19% ± 0.43 and 25.38 ± 0.272% fat, 2.46% 3.075 ± 0.049 and ± 0.45% carbohydrate, 2.65% ± 0.507 and 3.085 ± 0.45% of ash. The proportion of monounsaturated fatty acids: polyunsaturated: saturated (M: P: S) detected was 2.7: 1: 2.2 and 2.6 in the traditional bologna: 1: 2.1 in smoked sau-sage, not showing the recommended proportion . The consumption of diets showed significant differences between groups and between weeks. The body weight of the animals and traditional smoked increased steadily with time and the control group showed oscillations. The levels of plasma lipid fractions were higher in group smoked. It is concluded that the quality and the proportion of fatty acids monounsaturated: po-lyunsaturated: saturated (M: P: S) present in both types of mortadella contributed sig-nificantly to these results and that although the fatty acid composition are similar, the animals consumed diet containing smoked sausage showed greater imbalance in the lipid profile, which may have been caused by increased food intake. Regarding the histopathological analysis of liver, smoked group was observed higher concentration of mononuclear cells within hepatic portal, which may have been caused by chemical substances present in sausage smoked by the deposition of the smoke settles / O maior consumo de produtos cárneos processados em relação à carne vermelha pode elevar o risco da incidência do câncer de cólon e/ ou reto e próstata. Apesar de várias evidências desta relação são necessárias mais pesquisas para indicar quais alimentos estão envolvidos com esse risco e contribuir para esclarecimento dos mecanismos da relação entre os compo-nentes da dieta e o desenvolvimento dessas doenças. Visando colaborar com mais informa-ções sobre esse importante tema, esta pesquisa foi realizada com o objetivo de, a partir do modelo experimental em animais, avaliar o efeito do consumo de dietas elaboradas com mor-tadelas defumadas e não defumadas sobre os parâmetros bioquímicos e os aspectos histopato-lógicos das células hepáticas e de cólon intestinal de ratos (wistar) machos. Foram utilizados 30 ratos com 90 dias de vida distribuídos em três grupos. O grupo Controle recebeu dieta pa-drão com caseína, o grupo Tradicional consumiu dieta elaborada com mortadela Bologna tra-dicional, como fonte de proteínas que foi completada pela caseína e o terceiro grupo consumi-ram a dieta elaborada com mortadela Bologna defumada também como fonte de proteína que foi completada com caseína (grupo Defumado), as dietas experimentais foram ofertadas diari-amente por um período de 90 dias. Foram realizadas a análise da composição centesimal e identificação de ácidos graxos das mortadelas. Durante o experimento, semanalmente reali-zou-se avaliação do consumo semanal e ganho de peso dos animais. Após o período de 90 dias os animais foram pesados e anestesiados para coleta de sangue para análise das frações lipídicas plasmáticas. Foi realizada excisão, limpeza e pesagem do fígado, baço e gordura visceral e realizada análise histopatológica do fígado e cólon intestinal. A mortadela tradicio-nal e a mortadela defumada continham respectivamente 15,27% ± 1,35 e 15,85% ± 1,89 de proteínas, 26,19% ± 0,43 e 25,38% ± 0,272 de gordura, 2,46% ± 0,049 e 3,075% ± 0,45 de carboidratos, 2,65% ± 0,507 e 3,085% ± 0,45 de resíduo mineral fixo. A proporção de ácidos de graxos monoinsaturado:polinsaturado:saturado (M:P:S) detectado foi 2,7: 1: 2,2 na morta-dela tradicional e 2,6: 1: 2,1 na mortadela defumada, não apresentando proporção recomenda-da. O consumo de dietas apresentou diferenças significativas entre os grupos e entre as sema-nas. O peso corporal dos animais do grupo defumado e tradicional aumentou de forma estável com o tempo e o grupo controle apresentou oscilações. Os níveis das frações lipídicas plasmá-ticas foram maiores nos animais do grupo defumado. Conclui-se que a qualidade e a propor-ção dos ácidos graxos monoinsaturado:polinsaturado:saturado (M:P:S) presentes nos dois tipos de mortadelas contribuíram significativamente para estes resultados e que, apesar de a composição de ácidos graxos serem semelhantes, os animais que consumiram a dieta conten-do mortadela defumada apresentaram maior desequilíbrio no perfil lipídico, que pode ter sido ocasionado pelo maior consumo da dieta. Com relação as análise histopatológica do fígado, no grupo defumado foi observado maior concentração de infiltrado mononuclear no espaço porta hepático, que pode ter sido ocasionado pela presença de substâncias químicas presente na mortadela defumada pela deposição da fumaça liquida.

O trabalho visa analisar a competitividade das indústrias do segmento odontológico, levando em conta o contexto macroeconômico dos países e regiões onde estão localizadas, fazendo um estudo comparativo entre as indústrias deste segmento nos polos de Ribeirão Preto (SP) e da cidade italiana de Bolonha (Emília Romagna, Itália), visto que se tratam de dois arranjos produtivos locais do setor odontológico, referências na fabricação de equipamentos em âmbito nacional e internacional. Foi realizada uma pesquisa bibliográfica referente à competitividade e dos campos do conhecimento abrangidos por este conceito, foram definidas as políticas macroeconômicas e então foi feito um estudo das características macroeconômicas das regiões e do segmento de equipamentos odontológicos nelas localizadas. Finalizando a pesquisa, foram apresentados os casos de duas empresas localizadas nas regiões em estudo, inter-relacionando a influência do desempenho econômico do país de origem na competitividade dessas empresas e apresentando as estratégias das mesmas para manutenção da sua competitividade. / The work aims to analyze the competitiveness of the dental segment industries, taking into account the macroeconomic conditions in the countries and regions where they are located, making a comparative study of the industries in this segment at the poles of Ribeirão Preto (SP) and the Italian city of Bologna (Emilia Romagna, Italy), given that these are two local clusters of the dental industry, references in manufacturing equipment at the national and international levels. A literature search related to competitiveness and fields of knowledge covered by this concept was carried out, macroeconomic policies were defined and then a study of the macroeconomic characteristics of the regions and the segment of dental equipment located in them was done. Finalizing the research, cases were presented in two companies located in the regions under study, interrelating the influence of the economic performance of the country in the competitiveness of these companies and presenting the same strategies to remain competitive.

The Pedagogical progression within MSI – Based upon The Bologna Process and UPC. In a near future several of the European countries will begin working after new guidelines concerning a declaration called the Bologna process. Everything will be done one step at a time and the declaration will change the way the students are being graded, all this for the sake of making the European labour-market more opened for all of its millions of students. In Växjö this process is in the making, but to adapt to the future demands the school must also change its ways of teaching. To increase its quality the University has put together a procedure of actions to improve the pedagogical working method in all its institutions. In this essay we would like to elucidate how the work with the Bologna process is proceeding within the institution of Mathematics and System Engineering and what they do improve their pedagogical teaching. By doing a qualitative case study on the student at the Computer Science Program we wish to find the answers to our questions. / Det pedagogiska arbetet inom MSI – Utifrån Bolognaprocessen och UPC. Inom en snar framtid kommer flertalet länder i Europa jobba efter nya riktlinjer enligt en deklaration kallad Bolognaprocessen. Det hela kommer att ske i etapper och innebär att sättet på vilket studenter bedöms kommer ändras, allt för att göra Europas arbetsmarknad öppnare för alla dess miljoner studerande. I Växjö pågår detta arbete för fullt, men för att anpassa sig till framtida krav måste skolan även förändra sin utbildningsform. För att höja sin kvalité har universitetet tagit fram en handlingsplan för att förbättra de pedagogiska arbetsmetoderna i alla institutioner. I den här uppsatsen vill vi belysa hur arbetet med Bolognaprocessen fortgår inom Matematiska och systemtekniska institutionen och vad de gör för att förbättra den pedagogiska undervisningen. Genom att göra en kvalitativ undersökning med Systemvetenskapliga programmets studenter försöker vi finna svaren på våra frågor.

Os produtos cárneos prontos para consumo estão entre os principais alimentos associados a surtos de listeriose, uma doença causada por Listeria monocytogenes. Este estudo objetivou avaliar a ação antimicrobiana do lactato de sódio e de duas formulações comerciais à base de nisina (produtos A e B) em mortadela, e do lactato de sódio e fumaça líquida em salsicha, experimentalmente contaminadas com um pool de seis cepas de L. monocytogenes, durante o armazenamento à vácuo à 8 ºC. Os aditivos com melhor atividade anti-listeria também foram avaliados quanto ao controle de bactérias láticas (BAL) e bolores e leveduras em produto cárneo, durante o armazenamento à 8 ºC. O produto A é uma mistura de nisina encapsulada, nisina livre e extrato de alecrim, enquanto o produto B é uma mistura de nisina livre e extrato de alecrim. L. monocytogenes foi capaz de se multiplicar em todas as formulações de mortadela ao longo do período de armazenamento. Entretanto, o produto A exerceu efeito antimicrobiano contra este patógeno. Após 10 dias de armazenamento, as contagens de L. monocytogenes nas mortadelas formuladas com o produto A foram 3 log UFC/g inferiores às contagens observadas nas demais formulações avaliadas (produto B, lactato de sódio e controle), além disso, o produto A foi capaz de reduzir a velocidade de multiplicação deste microrganismo. Em relação às salsichas tratadas com fumaça líquida, as contagens de L. monocytogenes, no oitavo dia de armazenamento foram 3 log UFC/g inferiores às contagens de L. monocytogenes nas salsichas formuladas com lactato de sódio e controle. Ao final do período de armazenamento (28 dias) observou-se diferença de 2 log UFC/g nas contagens de L. monocytogenes entre as salsichas formuladas com lactato de sódio + fumaça líquida e as demais formulações. A fumaça líquida foi capaz de inibir a multiplicação de bolores e leveduras por 21 dias de armazenamento, observando-se diferença de 2 log UFC/g entre as contagens observadas nas salsichas imersas em fumaça líquida e não imersas. As contagens de BAL permaneceram baixas ao longo do período de armazenamento (< 2 log UFC/g). Também não foi observada alteração nos valores de pH e atividade de água dos produtos cárneos, o que permite concluir que as diferenças observadas nas contagens de L. monocytogenes e bolores e leveduras são devidas à ação dos antimicrobianos adicionados aos produtos cárneos. A partir destes resultados é possível concluir que o produto A e a fumaça líquida são uma barreira adicional para o controle de L. monocytogenes em mortadela e salsichas, respectivamente, durante armazenamento a 8ºC. / Ready-to-eat meat products are among the foods most frequently associated to outbreaks of listeriosis, a disease caused by Listeria monocytogenes. The objective of the present study was to evaluate the antimicrobial activity of sodium lactate and two nisin-based commercial products (A and B) in bologna, and sodium lactate and liquid smoke in frankfurters, experimentally contaminated with a pool of six strains of L. monocytogenes, during storage at 8 ºC under vacuum. The antimicrobial with better activity against L. monocytogenes was also evaluated against yeasts and molds and lactic acid bacteria. Product A is a mixture of encapsulated nisin, free nisin and rosemary extract, and product B is a mixture of free nisin and rosemary extract. L. monocytogenes was able to grow in all bologna formulations during storage. However, product A was capable of reducing the growth rate of the microorganism. Besides, L. monocytogenes populations in bologna formulated with product A were 3 log CFU/g lower than the population observed for control samples, after 10 days of storage at 8 ºC. Regarding frankfurter samples, the use of liquid smoke alone or in combination with sodium lactate resulted in a 3 log CFU/g difference between L. monocytogenes counts found in control and treated samples, after 8 days of storage at 8 ºC. However, after 28 days only the samples treated with liquid smoke combined with sodium lactate presented lower counts than controls (2 log CFU/g). Liquid smoke was also able to inhibit the growth of yeasts and molds in frankfurters, for 21 days of storage at 8 ºC. Low counts of lactic acid bacteria (< 2 log CFU/g) were detected in frankfurters during the storage. There was no variation on pH and water activity values in the meat products during storage period; therefore, the differences found in counts of L. monocytogenes in the meat products can be attributed to the presence of the antimicrobials added in the formulations. Hence, product A and liquid smoke appear to be an additional barrier to control L. monocytogenes in bologna and frankfurters, respectively, during storage at 8 ºC.

Mit dem Bologna-Prozess werden weit reichende Reformen angestoßen, die in Deutschland auch Veränderungen der Einrichtungsarten im tertiären Bildungsbereich bedingen könnten – etwa ein Verblassen der Grenzen zwischen Universitäten, Fachhochschulen und Berufsakademien oder auch eine stärker vertikale Differenzierung. Welche Entwicklungsrichtung dieser Bildungsbereich im Zuge des Bologna-Prozesses tatsächlich einschlägt, kann mittel- bis langfristig beobachtet werden. Es stellt sich jedoch zunächst die Frage, ob der tertiäre Bildungsbereich gegenwärtig überhaupt der vorherrschenden Dreigliedrigkeit bedarf. Dies führt zwangsläufig zu Fragen nach der Funktionsfähigkeit und Leistungsfähigkeit der Einrichtungsarten. Im Rahmen des Dissertationsvorhabens wird der Frage nach der Leistungsfähigkeit von Universitäten, Fachhochschulen und Berufsakademien nachgegangen. Dass heißt, es wird geprüft, inwieweit diese Einrichtungsarten eine spezifische, relevante Leistung für einen anderen gesellschaftlichen Teilbereich erbringen und damit in Sicht systemtheoretischer Teleologie zur Differenzierung des tertiären Bildungssektors beisteuern. Als Leistung wird speziell die Ausbildungsleistung und als leistungsempfangender gesellschaftlicher Teilbereich das Beschäftigungssystem betrachtet. Das Dissertationsvorhaben will damit Einsichten in die Ausbildungsleistungsfähigkeit der drei Einrichtungsarten an der Schwelle zum Beschäftigungssystem liefern. Speziell wird untersucht, inwiefern Universitäten, Fachhochschulen und Berufsakademien bei ihren Studenten spezifisch ausgeprägte Eigenschaften von Wissensstrukturen herauszubilden vermögen, die den Erwartungen des Beschäftigungssystems entsprechen. Mit den gewonnenen Erkenntnissen soll hinterfragt werden, ob die Dreigliedrigkeit des tertiären Bildungssektors aus der gewählten Untersuchungsperspektive begründbar ist.

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This study presents a psychoanalytic examination of Guido Reni's motivations for creating an innovative painting series of St. Joseph and the Christ Child. The seventeenth-century artist developed a new depiction of Joseph as the tender and loving surrogate father of Christ. This new artistic emphasis on the intimate relationship between father and son reveals Reni's own psychological need to create a replacement father. Indeed, contemporary biographers report that Reni suffered from anxiety and an aversion to women throughout his life. These odd behavioral traits appear to have stemmed from Reni's lack of a supportive father figure. Thus, the artist created a symbolic artistic substitute of Joseph, who was himself a replacement figure for God, in order to fill this void in his own life.