Measurement and evaluation of academic performance is an highly debated research area and results of the studies in this area are closely followed by a large segment of the society. In general, researches conducted in this domain evaluate higher education institutions as a whole, but such an approach actually represents an average performance of the research fields, which are actively studied by the members of institutions. This may be misleading, because academic performance varies for each university depending on the field of research. However, people who are interested in the results of these studies require more detailed information about field based academic performances of institutions. One of these studies mentioned above have been implemented in 2011 by University Ranking by Academic Performance (URAP) research laboratory which was established in Middle East Technical University - Informatics Institute. In this study, 2000 universities around the world have been ranked according to multiple criteria in terms of overall academic performance. Interests shown to results of the system implemented by URAP revealed a need for a more comprehensive ranking system, which deals with the evaluation of field based academic performance. In this sense, within the scope of this study, universities ranked by URAP research laboratory were evaluated in terms of their academic performance in the following six research fields / Agriculture &amp / Environmental Sciences (AGE) Clinical Medicine (MED) Engineering, Computing &amp / Technology (ENG) Life Sciences (LIFE) Natural Sciences (SCI) Social Sciences (SOC) Institutions in this study has been evaluated according to data that have been collected from ISI - Web of Knowledge for the indicators listed below. Article Count (last year) Total Document Count (last 5 years) Cumulative Journal Impact (last 5 years) Total Citation Count (last 5 years) H-Index (average of last 5 years) The results indicate that status of universities from the point of academic performance varies according to the research field.

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Orientadores: Pedro Eduardo de Felicio, Expedito Tadeu Facco Silveira / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T02:37:23Z (GMT). No. of bitstreams: 1 Costa_MarceladeRezende_M.pdf: 744526 bytes, checksum: 179be5d7190c191d9c90cd41e69373b7 (MD5) Previous issue date: 2005 / Resumo: O presunto cru é um produto fermentado tradicional e com longo período de maturação, apreciado particularmente nos países da Península Ibérica e Itália. No Brasil seu consumo é pequeno, devido ao preço relativamente elevado. Assim, foi realizado um trabalho visando o desenvolvimento de um produto com características similares aos presuntos crus tradicionais, mas com um tempo de processo menor e com provável redução de custos de produção. Através de avaliações sensoriais e instrumentais foram analisados 4 produtos tradicionais e 2 produtos elaborados no presente trabalho de pesquisa com 3,5% ou 5,0% de sal, denominados CTC 3,5% e CTC 5,0%. Foram realizadas medidas de cor do sistema Hunter Lab. As amostras se dividiram em dois grupos com relação à luminosidade e teor de vermelho: luminosidade - produtos mais claros (presuntos CTC) e produtos mais escuros (Serrano, Tipo Serrano, Italiano e Tipo Parma), e cor vermelha - presuntos com maior teor de vermelho (Italiano e Tipo Serrano) e presuntos com menor teor (CTC 3,5%, CTC 5,0%, Serrano e Tipo Parma). Na avaliação instrumental de textura através de TPA - Análise de Perfil de Textura, os produtos que mostraram perfis texturais mais distintos foram os presuntos do CTC em relação ao Italiano. Os presuntos CTC obtiveram os maiores valores de dureza, elasticidade, coesividade e mastigabilidade, enquanto o presunto Italiano apresentou os menores valores. Análise Descritiva Quantitativa (ADQ) foi aplicada para definição de atributos sensoriais de presuntos crus. Os dados foram analisados utilizando análise de variância, teste de Tukey e Análise de Componentes Principais (ACP). Na ADQ, 18 descritores foram utilizados para caracterizar as amostras. Os produtos se diferenciaram pelos seguintes atributos: CTC 3,5% - sabor mais ácido e menor intensidade de aroma e sabor de ranço, vermelho e suculência; CTC 5,0% - maior fibrosidade e menores notas de intensidade e persistência de sabor, e maciez; Serrano - maiores intensidades de aroma de ranço, vermelho, intensidade e persistência de sabor e menor sabor salgado; Tipo Serrano - maior intensidade de sabor de ranço e menor intensidade de sabor doce; Italiano - maiores intensidades de sabor salgado e maciez; Tipo Parma - sabor de carne, marmoreado e amarelo da gordura mais intensos. A ACP separou as amostras em dois grupos: (1) um formado pelos presuntos CTC 3,5%, Serrano e Italiano, caracterizado principalmente pelos atributos aroma e sabor de carne, aroma e sabor ácido, aroma e sabor doce e fibrosidade, e (2) outro formado pelos presuntos CTC 5,0%, Tipo Serrano e Tipo Parma, que se diferenciou do primeiro principalmente pelos descritores sabor salgado, marmoreado e maciez. As mesmas amostras foram avaliadas com relação a sua aceitação, utilizando escalas hedônicas de 9 pontos, e preferência pelos consumidores. Foram realizados dois testes afetivos: (1) um teste de aceitação onde as 6 amostras foram avaliadas e (2) um teste de aceitação e de preferência onde apenas os dois produtos elaborados no CTC foram avaliados. Os dados dos dois testes foram analisados utilizando análise de variância e teste de Tukey. Além disso, os dados de aceitação global do primeiro teste foram analisados através do Mapa de Preferência Interno (MDPREF). Os resultados dos testes afetivos mostraram que todos os tipos de presunto cru analisados obtiveram a maioria de suas notas da avaliação pelos consumidores entre gostei ligeiramente e gostei muitíssimo. De maneira geral, o presunto Tipo Serrano foi o produto que obteve o maior percentual de notas na faixa de aceitação da escala e o Serrano foi o que obteve o menor percentual. O MDPREF evidenciou quatro segmentações das amostras, em ordem decrescente de aceitação pelos consumidores: (1) um composto pelas amostras de presunto cru Italiano e Tipo Serrano, (2) um referente às duas amostras do CTC, (3) um formado pelo presunto Tipo Parma e (4) o último representado pelo presunto Serrano. Os dois produtos CTC (3,5 e 5,0%) apresentaram níveis similares de aceitação pelo consumidor e não diferiram (p>0,05) no teste de preferência pelos consumidores / Abstract: The dry cured ham is a traditional fermented product with a long period of maturation, appreciated particularly in countries of the Iberian peninsula and Italy. In Brazil its consumption is small, because of the price relatively raised. Thus, the development of a product with similar characteristics was carried aiming at the traditional dry cured hams, but with a reduced process time and probable reduction of production costs. Through sensorial and instrumental evaluations 4 traditional products and 2 products elaborated in this present work of research with 3.5 or 5.0% of salt, named CTC 3,5% and CTC 5,0%, had been analyzed. Color was measured by Hunter Lab Color System. The samples were divided in two groups with regard to luminosity and red content: luminosity - clearer products (CTC hams) and darker products (Serrano, Type Italian and Parma Type), and red color - (Italian and Parma Type) and hams with less content (CTC 3,5%, CTC 5,0%, Serrano and Parma Type). In the instrumental evaluation of texture through TPA ¿ Texture Profile Analysis, the products that have shown more distinct texture profiles were the hams of the CTC in relation to the Italian. The CTC dry cured hams had the biggest values of hardness, springiness, cohesiveness and chewiness, while the Italian ham presented the smaller values. Quantitative Descriptive Analysis (DQA) was applied for definition of sensorial attributes of dry cured ham. The data were analyzed using analysis of variance, Tukey Test and Principal Components Analysis (PCA). In the ADQ, 18 descriptors had been used to characterize the samples. The products were differentiated for the following attributes: CTC 3,5% - more acid flavor and less intensity of rancid odour and flavor, redness and juiciness; CTC 5,0% - higher fibrousness and lower scores of flavor intensity and persistence, and softness; Serrano - bigger intensities rancid flavor, redness, flavor intensity and persistence and minor salty flavor; Serrano Type - highest intensities rancid flavor and less sweet intensity flavor; Italian - highest salty flavor and softness; Parma Type - highest meaty flavor, marbling and fat yellowness. PCA separated the samples in two groups: (1) one formed for CTC 3,5%, Serrano and Italian dry cured hams, mainly characterized for the attributes meaty odour and flavor, acid odour and flavor, sweet odour and flavor and fibrousness, and (2) other formed by the CTC 5,0%, Serrano Type and Parma Type hams, that was differentiated mainly of first group for the descritors the salty flavor, marbling and softness. The same samples were evaluated with regard to its acceptance, using hedonic scales of 9 points, and preference of the consumers. Two affective tests were carried through: (1) one was tested of acceptance where the 6 samples were evaluated and (2) one was tested of acceptance and preference where only the two products elaborated in the CTC were evaluated. The data of the two tests were analyzed using variance analysis and Tukey Test. Moreover, the data of global acceptance of the first test was analyzed through the Internal Preference Map (MDPREF). The results of the affective tests had shown that all the types of dry cured ham analyzed had the majority of its notes of the evaluation for the consumers between I liked slightly and I liked very much. In general way, the ham Serrano Type was the product that got the percentile greater of notes in the region of acceptance of the scale and Serrano was what it got the percentile minor. The MDPREF evidenced four segmentation of the samples, orderly decreasing of acceptance for the consumers: (1) a composition for the samples of Italian and Serrano Type dry cured hams, (2) a referring one to two samples CTC, (3) one formed for Parma Type ham and (4) the last one represented for the Serrano ham. The two products elaborated in the CTC had presented similar levels of acceptance for the consumer. They don¿t differ (p>0.05) in the preference test with consumers / Mestrado / Tecnologia de Alimentos / Mestre em Tecnologia de Alimentos

La littérature en méthodologie pointe un important problème lié à l’utilisation des différentiels sémantiques pour mesurer les évaluations globales des individus. Au centre de ces continua bipolaires opposant une paire d’adjectifs antagonistes, sont en effet agrégées de manière artificielle et fâcheuse deux types d’évaluations : les réactions indifférentes et les réactions ambivalentes. Or, la distinction entre ces deux types d’évaluation est un enjeu dans la mesure où elles recouvrent des réalités différentes. En effet, l’indifférence correspond à l’absence de réaction positive ou négative, tandis que l’ambivalence décrit une évaluation composée à la fois de réactions positives et négatives. Cette recherche démontre l’intérêt d’utiliser un nouvel outil de mesure issu de recherches en psychologie, l’Evaluative Space Grid (Larsen & al., 2009), pour saisir la part d’ambivalence contenue dans les évaluations globales de consommateurs. A l’aide d’un design mixte comportant cinq études empiriques, nous montrons que l’Evaluative Space Grid présente des propriétés psychométriques aussi bonnes que le différentiel sémantique tout en permettant de différencier les réactions indifférentes des réactions ambivalentes, ce que ne peut pas faire un différentiel sémantique. Ce travail de recherche constitue donc une contribution méthodologique importante qui devrait intéresser chercheurs et praticiens. / Literature on methodology reveals a serious problem related to the use of semantic differential scales to measure individuals’ global evaluations. Two types of evaluations are incorporated—in an artificial and unsuitable way—into these bipolar continuums that contain two opposing adjectives: indifferent reactions and ambivalent reactions. The distinction between these two types of evaluation is significant because they reflect different realities. While indifference corresponds to an absence of positive or negative reactions, an ambivalent evaluation is composed of both positive and negative reactions. This research demonstrates the advantages of using a new measurement tool, the Evaluative Space Grid (Larsen & al., 2009), developed in psychology research; this tool is able to capture the ambivalent component in consumers’ global evaluations. Using a mixed design method comprising five empirical studies, we demonstrate that the Evaluative Space Grid has psychometric properties that match those of semantic differential scales; however, in contrast to semantic differential scales, the ESG is capable of differentiating between indifferent reactions and ambivalent reactions. This research therefore constitutes a major methodological contribution that will be of interest to both researchers and practitioners.

Les attributs environnementaux, de plus en plus présents sur les produits de consommation, sont des attributs de croyance, renvoyant à un bien non marchand (i.e. la protection de l'environnement) et à des valeurs morales, ce qui les rend difficiles à évaluer par les consommateurs. Ce travail doctoral s'intéresse précisément à la manière dont les consommateurs utilisent un attribut environnemental (certifié ou non certifié) dans leur évaluation de produit. Cette problématique de recherche est abordée selon trois questions de recherche. La première s'intéresse à l'effet du nombre d'attributs (1 vs. 2) sur le poids associé à l'attribut environnemental. Cette question renvoie à l'étude d'un biais appelé effet d'inclusion qui est caractérisé par une insensibilité au nombre d'attributs. La deuxième question étudie le biais lié au mode d'évaluation sur le poids associé à un attribut environnemental. Les effets de deux critères du mode d'évaluation sont étudiés : le mode de réponse (monétaire vs. non monétaire) et le mode de présentation (jointe vs. séparée). La troisième prolonge l'étude du mode d'évaluation et de son effet sur le poids de l'attribut environnemental en étudiant la validité prédictive du mode d'évaluation pour estimer les préférences des consommateurs. Ces biais liés au contexte d'évaluation sont étudiés, montrés et discutés au moyen de cinq expérimentations et pour différents attributs environnementaux et stimuli. La validité prédictive du mode d'évaluation met en évidence l'intérêt d'utiliser le mode « consentement à payer ». D'un point de vue théorique, cette recherche montre l'intérêt de prendre en compte l'effet d'inclusion et le biais lié au mode d'évaluation pour des personnes intéressées par l'évaluation d'attributs environnementaux et montre également la limite potentielle à l'ajout d'un attribut environnemental sur un produit de consommation. D'un point de vue méthodologique, ce travail doctoral propose une approche permettant de comparer les poids obtenus entre les modes d'évaluation. Cette recherche suggère aux chefs de produits de prendre en compte ces caractéristiques contextuelles pour améliorer la précision de l'estimation des préférences des consommateurs pour un produit comportant un attribut environnemental. Ainsi, la valeur associée à un attribut environnemental varie lorsque cet attribut est seul sur le produit ou en présence d'un autre attribut. De même, le mode d'évaluation « consentement à payer » semble mieux prédire les préférences réelles pour un attribut environnemental que le mode d'évaluation « choix entre deux options ». / Environmental attributes are increasingly being included in consumption products. Because environmental attributes are credence attributes, they refer to a public good (i.e. environmental protection), and they reference moral values, they are difficult for consumers to assess. This doctoral research specifically focuses on how consumers use an environmental attribute (certified or uncertified) in product evaluation. This core question is addressed through three research questions. The first deals with the effect of attribute number (1 vs. 2) on the weight given to environmental attributes. This study focuses on a counterintuitive effect named the embedding effect, characterized by insensitivity to the number of environmental attributes present. The second question concerns the effect of the method of value measurement on the weight given to an environmental attribute. The effects of two criteria are studied: response mode (pricing vs. non pricing) and evaluation mode (joint vs. separate). The third and last question extends the study of evaluation measure and its effect on the weight of an environmental attribute by testing the predictive validity of the evaluation measure on consumer preferences. These research questions are investigated with five experiments that employ various environmental attributes and stimuli. From a theoretical perspective, this research shows the importance of considering the embedding effect and evaluation measurement bias for people interested in environmental attributes evaluation. It also underlines the potential limit of adding an environmental attribute to a consumption product. In terms of utility measurement, the thesis shows, counterintuitively, that willingness to pay is a better measure of environmental values than is choice. From a methodological standpoint, this doctoral thesis proposes an approach to enable attribute weight comparisons across measures. This research suggests to product managers that they need to be aware of these contextual factors when assessing and predicting consumer preferences for a product with an environmental attribute. If the environmental attribute in the finished product will be alone versus in conjunction with another environmental attribute, for example, affects attribute utility. Likewise, willingness to pay appears to be a better predictor of actual preference for environmental attribute than is choice.

This master thesis is focused on performance evaluation of company AGRI CS a.s., namely the evaluation of financial and business performance using benchmarking. The theoretical part deals with some approaches and methods suitable for the company performance evaluation with an emphasis on benchmarking. The main part however is in-depth case study on business performances of selected company. The core part is financial performance benchmarking based on public data from financial annual accounts. For this purpose I use database Amadeus. I analyzed most of the performance indicators for an average of industry branch as well as for 14 most intense competitors. Final remarks of the thesis discuss the main findings and conclusions of the whole performance analysis. On top of that I present possible recommendations for the selected company in order to enhance or even eliminate identified weaknesses.

The objective of this diploma thesis are new design materials in a view of their structure, properties, manufacture,partitions, applications and possibili-ties of effective machining them Ceramics are used in the field of design applications more often than before. They are in form of compact parts and in form of thin coatings on the surface of metal parts. Fast development of constructive applications requires the same progress rate of machining ma-chines innovations and development of new methods of effective machining these materials, too. The aim is to produce parts of demanded shapes, dimensions and surface quality at affordable costs. Ceramics guarantee long terming durability and reliability. The evaluation of ceramics grinding tests from the point of view of cutting forces and surface quality of the machined faces are presented in the last part of the diploma thesis.

The diploma thesis contains an energy audit of the figure skating hall. In the first part I focused on the analysis of the topic, fire regulations and laws relating to given theme, recent technical, theoretical and experimental solutions in practice. In the next part, I compiled the of building energy audit of building, including its mandatory annexes. In the last part, I presented the results of measurements in the evaluated object.