Die Modernisierung der Europäischen Bildungsstrukturen stellt ein zentrales Anliegen des mittlerweile 40 Staaten umfassenden Bologna-Prozesses und der von den europäischen Staats- und Regierungschefs in Lissabon formulierten Strategie dar. Ziel ist es, bis zum Jahre 2010 einen europäischen Hochschulraum zu schaffen und die Mobilität der Studierenden zu verbessern. Dies soll nicht zuletzt durch die Schaffung eines zweigliedrigen Studiums und einheitlicher akademischer Abschlüsse - dem Bakkalaureus und dem darauf aufbauenden Master - innerhalb Europas erreicht werden. Im Zuge der aktuellen Debatte drängt sich jedoch die Frage nach der Rechtsverbindlichkeit der hochschulpolitischen Erklärungen des Bologna- Prozesses sowie der im Rahmen der Lissabon-Strategie erlassenen Akte auf. Nach der hier vertretenen Ansicht handelt es sich dabei lediglich um unverbindliche politische Erklärungen. Daher wird in einem zweiten Schritt geprüft, ob die Europäische Gemeinschaft aufgrund der Verträge zu einer umfassenden Harmonisierung der europäischen Bildungsstrukturen überhaupt ermächtigt wäre. Der Fokus liegt dabei auf Inhalt, Reichweite und Grenzen der Binnenmarktvorschriften und der Bestimmungen über den Bildungsbereich. Besonderes Augenmerk gilt in diesem Zusammenhang den bislang von der Gemeinschaft erlassenen Maßnahmen zur Verbesserung der beruflichen Anerkennung von Diplomen und Zeugnissen innerhalb der EU. Abschließend werden die freiwillige Umsetzung der Bologna-Vorgaben in der österreichischen, aber auch in anderen europäischen Rechtsordnungen beleuchtet und konkrete Optionen für die Umgestaltung der Hochschulstrukturen, insbesondere für die derzeit an der Wirtschaftsuniversität Wien angebotenen Studien aufgezeigt. (Autorenref.) / Series: EI Working Papers / Europainstitut

La qualité de l’enseignement supérieur en Afrique est une notion très évoquée, pour en relever la dégradation, ou la nécessité d’en voir pourvus les institutions et systèmes d’enseignement.Pourtant le cadre de la transposition du processus de Bologne interroge quant au contenu et à la pertinence de cette notion dans nos pays.Au plan théorique, en rappelant l’importance de l’enseignement supérieur dans le développement socio-économique, puis le contexte de création du processus de Bologne, ainsi que l’analyse de ses principaux textes, nous avons souligné les conditions de déroulement de la transposition du processus de Bologne dans l’enseignement supérieur. Nous terminons cette partie en disséquant l’aspect de la qualité dans l’enseignement supérieur, ainsi que son évaluation en Europe et dans le monde.Dans cette étude, en approchant les acteurs de l’enseignement supérieur, par les méthodes d’entretien et de questionnaires, nous tentons de mettre en lumière la notion de la qualité et son évaluation selon le point de vue de ceux-ci. Ce sont principalement les universités publiques et l’INP-HB qui ont constitué notre terrain d’étude.Les résultats de l’étude nous montrent une qualité de l’enseignement supérieur, en particulier avec les intrants (compétences des enseignants, infrastructures et équipements) comme principales caractéristiques mais également l’insertion professionnelle et l’employabilité, marqueurs de cette qualité. / The quality of Higher Education in Africa is a very evocated word, to say its fallings or the need to see institutions and education systems with it. However, the framework of Bologna Process transposition questions about content and relevance of this notion in our countries.From the theoretical viewpoint, remembering the importance of Higher Education in socio-economic growing, then the context of Bologna Process creation, as well as the analysis of Bologna mains texts, we emphasize the circumstances of Bologna Process transposition in Higher Education. We complete this part dissecting the issue of quality in Higher Education, as well as its assessment in Europe and in the world.In this study, approaching higher education stakeholders, with interviews and questionnaires, we try to put the light on this issue and its assessment according to their view points. It’s mainly the public’s universities and INP-HB, our ground studies.Results shows us a quality of Higher Education, in particular with entrants (teacher’s abilities, infrastructures and equipment’s) as mains characteristics but equally the professional insertion and employability, clue of this quality

Conselho Nacional de Desenvolvimento Científico e Tecnológico / Mortadella is one of the meat products with good nutritional value and excellent consumer acceptance. In addition to protein and lipid source, a plethora of non-meat ingredients have been used in the preparation of emulsified products. The use of natural compounds to increase the shelf life of meat products is a promising alternative, since many plant substances possess antioxidant and antimicrobial properties. The ora-pro-nobis is considered a nutritional supplement because of its protein content, fiber, iron, calcium, among others. This study aimed to obtain extracts from the leaves of ora-pro-nobis and evaluate the antioxidant and antimicrobial activity, in addition, apply the extract with antioxidant activity in bologna, aiming as natural antioxidant potential. First, it applied the chemical and mineral composition of the leaves of ora-pro-nobis. Extracts were obtained by conventional stirring, varying the solvent (water and ethanol), time (1 and 24h) and temperature (95 °C and 25 °C). In the extracts were carried out analysis of total phenolics, total flavonoids, antimicrobial and antioxidant activity in vitro through the DPPH methods, FRAP and ABTS radical ● +. The extract obtained by extraction by shaking using distilled water as a solvent and 95 °C showed the best antioxidant properties, so it has been applied in different concentrations in bologna. After the finished product were carried out physico-chemical, sensory and microbiological analysis. The bologna presented within the requirements of legislation for both the chemical composition and for microbiological stability. They showed no oxidative changes during storage. He observed a tendency of increasing the pH of all treatments during the storage time. The mortadella added 0.2% sodium erythorbate and 2.0% extract showed the lowest lipid oxidation after 70 days of storage. The sensory evaluation showed a good acceptance by consumers. It can be concluded that the extract from the leaves of ora-pro-nobis presented with antioxidant potential to be tapped by carnea industry. / A mortadela é um dos produtos cárneos com bom valor nutritivo e excelente aceitação pelo consumidor. Além da fonte proteica e lipídica, uma infinidade de ingredientes não cárneos tem sido utilizados na elaboração dos produtos emulsionados. O uso de compostos naturais para aumentar a vida útil dos produtos cárneos é uma alternativa promissora, uma vez que muitas substâncias vegetais possuem propriedades antioxidantes e antimicrobianas. A ora-pro-nóbis é considerada um complemento nutricional devido ao seu conteúdo proteico, fibras, ferro, cálcio, dentre outros. Este estudo teve como objetivo obter extratos das folhas de ora-pro-nóbis e avaliar a atividade antioxidante e antimicrobiana, além disso, aplicar o extrato com maior atividade antioxidante em mortadelas, visando como potencial antioxidante natural. Primeiramente, foi realizada a composição química e mineral das folhas de ora-pro-nóbis. Os extratos foram obtidos por agitação convencional, variando o solvente (água e etanol), tempo (1 e 24h) e temperatura (95 °C e 25 °C). Nos extratos obtidos foram realizadas análises de compostos fenólicos totais, flavonoides totais, atividade antimicrobiana e atividade antioxidante in vitro através dos métodos DPPH, FRAP e radical ABTS●+. O extrato obtido através de extração por agitação utilizando água destilada como solvente e temperatura de 95 °C foi o que apresentou as melhores características antioxidantes, então o mesmo foi aplicado em diferentes concentrações em mortadelas. Após o produto acabado foram realizadas as análises físico-químicas, sensoriais e microbiológicas. As mortadelas apresentaram dentro dos requisitos da legislação tanto para a composição centesimal quanto para estabilidade microbiológica. Não apresentaram alterações oxidativas durante o armazenamento. Observou uma tendência de aumento nos valores de pH de todos os tratamentos, durante o tempo de armazenamento. As mortadelas adicionadas de 0,2% de eritorbato de sódio e 2,0% de extrato foram as que apresentaram menor oxidação lipídica após os 70 dias de armazenamento. A avaliação sensorial demonstrou uma boa aceitabilidade pelos consumidores. Pode-se concluir que o extrato das folhas de ora-pro-nóbis apresentou com potencial antioxidante a ser aproveitado pela indústria cárnea.

This Master thesis sets its goals in researching and understanding the structure of different educational systems. The main goal that this paper inflicts is to develop a middleware aiming at translating courses between different educational systems. The procedure is to find the meaning of objects and courses from the different educational systems point of view, this is mainly done through processes such as identifying the context, semantics and state of the objects involved, perhaps in different activities. The middleware could be applied, with small changes, to any structured system of education. This thesis introduces a framework for using ontologies in the translation and integration of course aspects in different processes. It suggests using ontologies when adopting and structuring different educational systems on an international level. This thesis will, through an understanding of ontologies construct a middleware for the translation process between different courses in the different educational systems. As an example courses in Sweden, Germany and Tajikistan have been used for the mapping and constructing learning goals and qualifications.

Orientador: Marise Aparecida Rodrigues Pollonio / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-08T15:46:47Z (GMT). No. of bitstreams: 1 Barreto_AndreaCarladaSilva_D.pdf: 3214717 bytes, checksum: 34684df178d36e005a2041195eb86c3c (MD5) Previous issue date: 2007 / Resumo: Na busca de novos ingredientes com foco na redução do teor de gordura de produtos cárneos, a fibra alimentar tem demonstrado resultados positivos. Atualmente, fibras estão entre os principais ingredientes presentes em alimentos funcionais, auxiliando no desenvolvimento de novos produtos com apelos benéficos para a saúde. Sob esse aspecto, este trabalho teve o objetivo de estudar o efeito da adição de fibras como substitutos de gordura na qualidade global de produtos cárneos emulsionados tipo mortadela. Foram selecionadas fibra de trigo Vitacel® WF200, fibra de aveia Vitacel® HF600 e Raftiline HPX® (inulina), e a metodologia de superfície de resposta foi utilizada para avaliar a influência das fibras na estabilidade da emulsão, análise do perfil de textura, cor e aceitação sensorial. Uma amostra controle (20% de gordura suína e sem fibras) foi realizada para comparação dos resultados obtidos. A inulina contribuiu para o aumento do valor L* e cor. E juntamente com a fibra de aveia, contribuíram para o aumento do valor b*. Houve efeito positivo da fibra de aveia para croma. A adição das fibras, nos níveis estudados, contribuiu para o aumento da firmeza e mastigabilidade e diminuição da elasticidade e coesividade, nas mortadelas com baixo teor de gordura. Em análise sensorial, houve contribuição de todas as fibras utilizadas para a diminuição das notas dadas para sabor, textura e impressão global, na medida em que aumentaram os níveis estudados. Teores de até 5% de inulina e 1% de fibra de aveia não comprometeram o produto nas respostas. Não houve efeito das fibras utilizadas para as respostas de cor para o valor a* e estabilidade da emulsão nas mortadelas com baixo teor de gordura. Posteriormente foi avaliado o efeito da adição da fibra de trigo e da adição parcial da gordura suína em mortadela com teor reduzido de gordura. Tanto a fibra de trigo quanto a gordura suína, nos níveis estudados, contribuíram para a diminuição da coesividade. A fibra de trigo contribuiu para o aumento da firmeza e diminuição das notas dadas para impressão global, ou seja, à medida que sua concentração aumentou, as notas dadas pelos provadores diminuíram. Até 0,58% de adição de fibra de trigo, o produto não ficou comprometido sensorialmente. Para validar os resultados obtidos, duas formulações foram selecionadas junto com a formulação controle, elaboradas em triplicata e avaliadas. Concluiu-se que a formulação com adição de 6% de fibras e 5% de gordura e a formulação com 6,58% de fibras e 1,45% de gordura e a formulação controle (sem fibras e 20% de gordura) não diferiram sensorialmente (a p<0,05), com bons resultados para cor, sabor, textura e impressão global. O mesmo foi observado para os testes de perfil de textura, estabilidade à oxidação lipídica e estabilidade da emulsão. Em termos de vida útil não se observaram diferenças entre estas três formulações. Este trabalho permitiu a elaboração de um produto cárneo emulsionado funcional, prebiótico, fonte de fibras, com teor reduzido de gordura e com boa aceitação sensorial pelos provadores, não diferindo (a p<0,05) da mortadela controle, elaborada sem adição de fibras e 20% de gordura / Abstract: In the search of new ingredients focusing the reduction of fat content in meat products, dietary fiber has shown positive results. Today, fibers are among the main ingredients present in functional foods, contributing to the development of new products with beneficial appeals to health. Within this aspect, the objective of this work was to study the effect of the addition of fibers as fat substitutes in the global quality of emulsified meat products such as Bologna sausage. The following fibers were selected: Vitacel® WF200 wheat fiber, Vitacel® HF600 oat fiber and Raftiline HPX® (inulin), and the response surface methodology was used to evaluate the influence of the fibers on emulsion stability, texture profile analysis, color and sensory acceptance. A control sample (20% pork fat, 0% fiber addition) was prepared and analyzed for comparison. Inulin contributed to increase L* value, and together with oat fiber, contributed to increase b* value. There was a positive effect of oat fiber on chroma. Fiber addition, in the levels studied, contributed to increase firmness and chewiness, and to reduce elasticity and cohesiveness, in the low fat content Bologna sausages. In the sensory analysis, there was a contribution of all the fibers studied towards the reduction of taste, texture and global impression scores, increasing the addition levels used. Levels of up to 5% inulin and 1% oat fiber did not compromise the product in the responses. There was no effect of the fibers used on the responses a* value and emulsion stability. Subsequently, the effect of the addition of wheat fiber and partial addition of pork fat in reduced fat content Bologna sausage was evaluated. Both wheat fiber and pork fat, in the levels studied, contributed to reduce cohesiveness. Wheat fiber contributed to increase firmness and reduce global impression scores, that is, with an increase in its concentration, the scores attributed by the panelists decreased. Up to 0.58% wheat fiber addition, the product was not sensorially compromised. To validate the results obtained, two formulations were selected, together with the control formulation, elaborated in triplicate and evaluated. It was concluded that the formulation with the addition of 6% fibers and 5% fat and the formulation with 6.58% fibers and 1.45% fat and the control formulation (20% fat, 0% fiber addition) did not differ sensorially (p<0.05), and presented good results for color, taste, texture and global impression. The same was observed for texture profile analysis, lipid oxidation stability and emulsion stability. With respect to shelf life, no difference was observed among these three formulations. This work permitted the elaboration of a prebiotic, fiber source, reduced fat content functional emulsified meat product with a good sensory acceptance by the panelists, not differing (p<0.05) from the control Bologna sausage, prepared without fiber addition and 20% fat / Doutorado / Doutor em Tecnologia de Alimentos

Orientador: Marise Aparecida Rodrigues Pollonio / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-18T16:44:45Z (GMT). No. of bitstreams: 1 Ignacio_AnaKarolineFerreira_M.pdf: 13650039 bytes, checksum: 86e2c4212924c9feca270a8406774621 (MD5) Previous issue date: 2011 / Resumo: O desenvolvimento de produtos alimentícios com propriedades mais saudáveis é uma das tendências mais relevantes na atualidade, favorecido por novas orientações nutricionais e por mudança de hábitos dos consumidores. A reformulação lipídica de produtos cárneos implementada pelo uso de componentes substitutos à gordura saturada, nesse contexto, tem sido tema de muitas pesquisas. Desta forma, o objetivo deste estudo foi avaliar os efeitos da adição de óleo de linhaça como substituto parcial de gordura suína em produto cárneo tipo mortadela sobre suas características físico-químicas e sensoriais. Inicialmente, foi realizado um delineamento fatorial composto central para determinar os efeitos do teor de gordura (5-20%) e do óleo de linhaça (2,5-12,5%) sobre a estabilidade da emulsão, perfil de textura, cor e aceitação sensorial. O teor de gordura influenciou os atributos firmeza e mastigabilidade em valores acima de 15% nas amostras. Os valores de L* e b* foram significativamente maiores (p<0,05) para as formulações contendo óleo de linhaça na maioria dos níveis avaliados. A adição do óleo de linhaça pré-emulsionado com caseinato de sódio contribuiu para a melhora da estabilidade do batter cárneo. Com relação às propriedades sensoriais, a adição de óleo de linhaça influenciou principalmente os atributos aroma, cor e sabor, resultando em notas menores nas formulações com óleo quando comparadas com a formulação controle. Posteriormente, foram estudadas diferentes ervas e especiarias como componentes antioxidantes para serem utilizadas na formulação de melhores resultados da fase anterior. As ervas que apresentaram maior efeito antioxidante foram o coentro, salvia e pimenta branca, segundo as melhores respostas em teste de oxidação lipídica acelerada. Foi também observado um efeito pró-oxidante na salsa. Na última etapa do estudo, uma formulação previamente selecionada na primeira fase com 60% de substituição da gordura suína por óleo de linhaça, adicionada de blends de ervas e especiarias com melhores resultados antioxidantes, foi avaliada através das. análises de perfis de ácidos graxos, cor, perfil de textura, estabilidade de emulsão, TBARS e aceitação sensorial. As amostras de uma forma geral apresentaram menores valores para firmeza e mastigabilidade em relação à formulação padrão. Os blends de ervas e especiarias influenciaram a cor objetiva com maiores valores de b* e menores de L* em relação à formulação padrão com óleo e sem ervas. Os blends de ervas e especiarias conferiram proteção antioxidante aos produtos até o 30º dia de armazenamento sob refrigeração. Houve um aumento considerável de PUFAs e uma diminuição na relação ?-6/?-3 na formulação estudada quando comparada à formulação controle, além de uma boa aceitação sensorial sem diferenças perceptíveis na textura e com notas semelhantes ao padrão para o sabor e o aroma. As características físico-químicas e sensoriais demonstram que é possível produzir uma mortadela mais saudável com um perfil lipídico favorável sob aspecto nutricional, com até 60% de substituição da gordura suína por óleo de linhaça, rico em ácidos graxos polinsaturados / Abstract: The development of food products with healthier properties is one of the more relevant current, favored by new nutritional guidelines for nutrition and changing habits of consumers. The reformulation of lipid meat products implemented by the use of substitute components to saturated fat in this context has been the subject of many investigations. Thus, the aim of this study was to evaluate the effects of addition of linseed oil as a partial replacement of pork fat in bologna sausage on its characteristics physical-chemical and sensory. Initially, was realized a factorial central composite design to determine the effects of fat content (5-20%) and linseed oil (2.5 to 12.5%) on the emulsion stability, texture profile, color and acceptance sensory. The fat content influenced the attributes firmness and chewiness at concentrations above 15% in the samples. The values of L * and b * were significantly higher (p<0.05) for formulations containing linseed oil in majority of the level evaluated. The addition of linseed oil pre-emulsified with sodium caseinate contributed to the improved stability of the meat batter. With respect to sensory properties, the addition of linseed oil influenced mainly attributes aroma, color and flavor, resulting in lower scores in the formulations with oil when compared with the control formulation. Later, was studied different herbs and spices as antioxidant compounds for use in the formulation with better results of the previous phase. The herbs with the highest antioxidant effect are coriander, sage and white pepper, referring the best answers to the test of accelerated lipid oxidation. It was observed a pro-oxidant effect in parsley. In the last stage of the study, a formulation previously selected in the first phase with 60% substitution of pork fat in linseed oil, plus blends of herbs and spices with the best results antioxidants, was evaluated by analysis of fatty acid profiles, color, texture profile, emulsion stability, TBARS and sensory acceptance.The samples generally showed lower values for firmness and chewiness than the standard formulation. The blends influenced in the objective color with higher values of b * and lower L * compared with standard formulations with oil and without herbs. The blends of herbs and spices conferred antioxidant protection to the products until the 30th day of refrigerated storage. There was a considerable increase of PUFAs and a decrease in the ratio ?-6/?-3 formulation studied when compared to the control formulation, besides good sensorial acceptance without noticeable differences in texture and notes similar to the standard for flavor and aroma. The physico-chemical and sensory characteristics demonstrated that it is possible to produce a healthier bologna sausage with a favorable lipid profile in the nutritional aspect, with up to 60% substitution of pork fat in linseed oil, rich in polyunsatured fatty acids / Mestrado / Tecnologia de Alimentos / Mestre em Tecnologia de Alimentos

Orientador: Maria Antonia Ramos de Azevedo / Resumo: Este trabalho tem como objeto de pesquisa a Assessoria Pedagógica Universitária, em contextos de inovação curricular, considerando que esta inovação atinge o ensino superior carregada de pilares pedagógicos que impactam a docência. Nessa condição, a questão do assessoramento pedagógico emerge como importante função que intenciona a construção de saberes docentes, em espaços coletivos, permanentes e institucionalizados de formação. Logo, os contextos de inovação curricular que definem o recorte deste trabalho revelam-se como elementos intransponíveis à pesquisa, referindo-se ao Processo de Bolonha, focalizando Portugal, e à Universidade Nova, focalizando o Brasil. Neste cenário, a pergunta que orientou a pesquisa foi: Que Assessoria Pedagógica Universitária tem sido construída e como se estrutura seu trabalho em contexto de inovação curricular? Objetivamos identificar seu papel nos contextos ora delimitados e compreender como têm se autoformado para dar conta das exigências que lhe recaem, no que diz respeito à consolidação de modelos curriculares inovadores. Buscando o objetivo, definimos o método que denominamos Mapeamento com Estudo Focalizado, sob abordagem qualitativa. O Mapeamento visa descrever amplamente os dados referentes ao objeto, proporcionando visão panorâmica, descritiva e contextual, enquanto que o Estudo Focalizado busca os significados que os sujeitos atribuem ao objeto, em uma dimensão interpretativa. A análise dos dados se deu por unidades, que visam uma co... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: This work has as object of research the University Pedagogical Advisory in curricular innovation contexts, considering that this innovation reaches higher education loaded with pedagogical pillars that impact the teaching. In this condition, pedagogical advice emerges as an important function, intending to build teaching knowledge in collective, permanent and institutionalized spaces of formation. Therefore, the contexts of curricular innovation defining the outline of this work are revealed as insurmountable elements to the research, referring to the Bologna Process focusing on Portugal, and to Universidade Nova focusing on Brazil. In this scenario, the question that guided this research was: Which University Pedagogical Advisory has been built and how is its work structured in the context of curricular innovation? We aim to identify its role in the delimited contexts and understand how they have been self-trained to manage the demands placed upon them, regarding the consolidation of innovative curricular models. Pursuing the objective, we defined a method we called Mapping with Focused Study, under qualitative approach. The Mapping aims to broadly describe data related to the object, providing a panoramic, descriptive and contextual view, while the Focused Study seeks the meanings attributed to the object by the subjects, in an interpretative dimension. Data analysis was performed by units, aimed at an integrated construction of knowledge about the object, observed in both ... (Complete abstract click electronic access below) / Doutor

The lecture was given on March 3, 1974. The discussion of the Bolognese trumpet works consisted of an exploration of the local agencies that nurtured the compositional activity centered around San Petronio, biographical details of the principal composers, and stylistic and formal analyses of the works that were performed. Selections were performed from the early, middle, and late segments of the period, represented by the composers Maurizio Cazzati, Petronio Franceschini, and Giuseppe Torelli. In addition to the lecture recital three other public recitals were given. Two of these consisted primarily of solo literature for the trumpet, and the third featured chamber music with trumpet. The first solo recital was presented on July 31, 1972, and included works of Tommaso Albinoni, G. Ph. Telemann, Thérèse Brenet, and Wayne Bohrnstedt. The second solo recital, on July 22, 1974, featured French music of this century. Compositions by Ravel, Fauré,Varèse, Henri Tomasi, Pierre-Max Dubois, Benno Ammann, and Théo Charlier were presented. The chamber music recital displayed the trumpet in combination with other solo instruments and voice, together with varied accompaniments. A group of three arias for soprano and trumpet--by Purcell, Handel, and Bach--and a suite of arias for oboe and trumpet by Telemann were representative of the 18th century. These works were performed with an accompaniment of strings and basso continuo. Works from the 20th century included the combination of trumpet, clarinet, and xylophone, with percussion accompaniment, in a piece by Carlos Surinach and trumpet with pre-recorded tape in a work by David Cope. The program was presented on February 26, 1973. All of the recitals were recorded on magnetic tape and are filed, along with the written version of the lecture material, as a part of the dissertation.

The Swedish system for higher education has its origin in the 15th century and the founding of Uppsala University. Until the 20th century the Swedish system for higher education was elitist and the education aimed to serve the state with qualified labor, but at this time the system started to transform into an education system available to all. Since the 1970’s until today the government has implemented three major reforms with different objectives. In addition to these major reforms minor changes have taken place continuously. The higher education system has become more and less regulated by the government with these reforms and minor changes. In the autumn of 2006 a new liberal government formed in Sweden, Reinfeldt cabinet, and soon after it decided to analyse how the institutions for higher education in Sweden were regulated. This led to the autonomy reform which took place January 1st 2010. With this thesis I want to analyse the history of the Swedish system for higher education and the implications of the autonomy reform from a perspective of governmental authority and regulations but also using the theories of Governance and New Public Management. Subject for my analysis are three official documents, the directive (Dir. 2007:158), the report (SOU 2008:104) and also the bill (prop. 2009/10:149). I will compare the proposed changes regarding regulations within these three documents and try to classify them relative to each other accordning to their degree of autonomy. The reform is influenced by the theories of Governance and New Public Management with creation of markets for higher education and a higher degree of competition of students, personnel and resources. There is also a difference in governmental regulations between the three subjects for my analysis.

The thesis From the sickle and hammer to the oak. The role of the opinion currents in the Italian Communist Party during the transformation process deals with the transformation of the Italian Communist Party (Partito Comunista Italiano, PCI) into the post-communist Democratic Party of the Left (Partito Democratico della Sinistra, PDS) and with the role which the intraparty opinion currents played in this process. It will be evaluated their influence on the very own process of the party transformation and their key role in influencing the membership base. The thesis will also focus on analysing of political behavior of the actors on the middle level of decision-making in the party (secretaries of local sections, bosses of trade unions, local and regional politicians) in the light of precipitous events of the examined period. It will be also mentioned the external factors which influenced actions of single groups and how these groups responded to the new challenges in front of which were put almost ad hoc. Subject of this work is defined by the open outbreak of the intraparty crisis during the succession of Achille Occhetto to the post of the secretary general in 1988 and by the parliamentary elections in 1994 in which the party entered fully prepared after the complete conversion and nevertheless...