Asiantuntija jää eläkkeelle – asiantuntijuus ei! – Opas tiedon ja osaamisen säilyttämiseksi

Suomen elinkeinoelämä ja yhteiskunnan menestyminen perustuvat pitkälti tietoon,osaamiseen ja asiantuntemukseen. Asiantuntijatieto ja asiantuntijoiden kokemusperäinenosaaminen ovat erityisesti asiantuntijaorganisaatioissa tärkein voimavara ja toiminnan sekä kilpailukyvyn perusta, koska tällaista osaamista on usein sekä hankala jäljitellä että vaikea korvata. Lähitulevaisuudessa, suurten ikäluokkien eläköityessä, jää eläkkeelle myös suuri joukko asiantuntijoita. Asiantuntijoiden eläköityminen tarjoaa organisaatiolle mahdollisuuden uudistaa tieto- ja osaamispääomaansa. Toisaalta on vaara, että eläköitymisen seurauksena organisaatio menettää keskeistä asiantuntijaosaamista. Tämän vuoksi asiantuntijaorganisaatioissa on tärkeää tunnistaa mitä on se asiantuntijuus, joka tulee turvata asiantuntijoiden siirtyessä eläkkeelle. Tämän opaskirjan taustalla olleen ELSA-tutkimusprojektin tavoitteena oli selvittää, kuinkaasiantuntijaorganisaatioissa voidaan tunnistaa säilyttämistä vaativa kokemusperäinenasiantuntijatieto ja osaaminen sekä valita tai kehittää sopivia menetelmiä asiantuntijatiedon ja osaamisen säilyttämiseksi ja jakamiseksi asiantuntijoiden jäädessä eläkkeelle. Tutkimusprojektin aikana tutkittiin yhteensä 55 eläköitymistapausta 18 eri organisaatiosta. Kokonaisuudessa tutkimuksen aineisto koostui noin kahdestasadasta teemahaastattelusta. Haastatteluihin osallistui eläkkeelle siirtyviä/siirtyneitä asiantuntijoita, heidän seuraajiaan ja/tai lähityöyhteisön jäseniä, eläkkeelle jäävien asiantuntijoiden esimiehiä sekä ja henkilöstötoimen edustajia. Asiantuntijuuden tunnistamiseksi organisaatioissa on käytössä kaksi keskeistä keinoa:kehityskeskustelut ja osaamiskartoitukset. Asiantuntijuutta voidaan säilyttää osaamista hajauttamalla, osaamista jakamalla ja osaamista tallentamalla. Osaamisen tunnistamisen ja säilyttämisen käytännöt vaativat tuekseen systemaattista ja pitkäjänteistä osaamisenjohtamista sekä kulttuurin, joka tukee avoimuutta ja tiedon jakamista. Eläkkeelle jäävätasiantuntijat ja heidän esimiehensä ovat keskeisessä asemassa säilyttämistä vaativan tiedon tunnistamisessa. Tutkimuksen tuloksena esitetään malli, jonka avulla organisaatiot voivat arvioida niitä tekijöitä ja reunaehtoja, jotka on otettava huomioon osaamisen ja asiantuntijuuden säilyttämiseksi asiantuntijoiden eläköitymisen yhteydessä

First dice your dill – new methods and techniques in sample handling

This book is dedicated to celebrate the 60th birthday of Professor Rainer Huopalahti. Professor Rainer “Repe” Huopalahti has had, and in fact is still enjoying a distinguished career in the analysis of food and food related flavor compounds. One will find it hard to make any progress in this particular field without a valid and innovative sample handling technique and this is a field in which Professor Huopalahti has made great contributions. The title and the front cover of this book honors Professor Huopahti’s early steps in science. His PhD thesis which was published on 1985 is entitled “Composition and content of aroma compounds in the dill herb, Anethum graveolens L., affected by different factors”. At that time, the thesis introduced new technology being applied to sample handling and analysis of flavoring compounds of dill. Sample handling is an essential task that in just about every analysis. If one is working with minor compounds in a sample or trying to detect trace levels of the analytes, one of the aims of sample handling may be to increase the sensitivity of the analytical method. On the other hand, if one is working with a challenging matrix such as the kind found in biological samples, one of the aims is to increase the selectivity. However, quite often the aim is to increase both the selectivity and the sensitivity. This book provides good and representative examples about the necessity of valid sample handling and the role of the sample handling in the analytical method. The contributors of the book are leading Finnish scientists on the field of organic instrumental analytical chemistry. Some of them are also Repe’ s personal friends and former students from the University of Turku, Department of Biochemistry and Food Chemistry. Importantly, the authors all know Repe in one way or another and are well aware of his achievements on the field of analytical chemistry. The editorial team had a great time during the planning phase and during the “hard work editorial phase” of the book. For example, we came up with many ideas on how to publish the book. After many long discussions, we decided to have a limited edition as an “old school hard cover book” – and to acknowledge more modern ways of disseminating knowledge by publishing an internet version of the book on the webpages of the University of Turku. Downloading the book from the webpage for personal use is free of charge. We believe and hope that the book will be read with great interest by scientists working in the fascinating field of organic instrumental analytical chemistry. We decided to publish our book in English for two main reasons. First, we believe that in the near future, more and more teaching in Finnish Universities will be delivered in English. To facilitate this process and encourage students to develop good language skills, it was decided to be published the book in English. Secondly, we believe that the book will also interest scientists outside Finland – particularly in the other member states of the European Union. The editorial team thanks all the authors for their willingness to contribute to this book – and to adhere to the very strict schedule. We also want to thank the various individuals and enterprises who financially supported the book project. Without that support, it would not have been possible to publish the hardcover book.Siirretty Doriast

Tietojärjestelmän käyttöönotto ja koulutus: kokemuksia Vantaan tuomiokunnasta

The implementation of information technology in the office environment has been one of the foremost changes to have taken place in government administration workplaces throughout the late 1980's. The article deals with the organization of the data system introduction and the training provided on the basis of the findings of a longitudinal study. The introduction of the data system was monitored from 1985 onwards and the study is still going on. Data was collected through observations, interviews, and questionnaires. The authors took part in providing the necessary training. The introduction phase took longer than was expected and at first information technology affected the work of only a few people. The scheduling of training turned out be a difficult matter. The central phases of training were the beginning of the development work and the actual introduction of the data system. Finally, the authors present certain recommendations regarding the organizations of introducing data systems and the content of the accompanying training.Tietotekniikan soveltaminen toimistotöihin on ollut valtiohallinnon työpaikkojen näkyvimpiä uudistuksia koko 80-iuvun lopun ajan. Artikkelissa käsitellään pitkittäistutkimuksen valossa tietojärjestelmän käyttöönoton organisointia ja annettua koulutusta Vantaan tuomiokunnassa. Käyttöönottoa seurattiin vuodesta 1985 alkaen, ja tutkimus jatkuu edelleen. Tietoja kerättiin havainnoinnein, haastatteluin ja kyselyin. Tutkijat osallistuivat myös annettuun koulutukseen. Käyttöönottovaihe venyi odotettua pitemmäksi ja tietotekniikka vaikutti aluksi vain muutamien ihmisten työn sisältöihin. Sovellusten kehittämisen myötä yhä useammasta tulee tietotekniikan käyttäjiä. Koulutuksen ajoittaminen osoittautui vaikeaksi. Koulutuksen keskeisimmiksi vaiheiksi osoittautuivat kehitystyön alku ja varsinainen tietojärjestelmän käyttöönottovaihe. Artikkelin lopuksi esitetään suositukset käyttöönotto-organisaatioksi ja koulutuksen sisällöksi

Glycemic index of buckwheat bread

Glycemic responses (two hour tolerance test) of buckwheat bread containing buckwheat and oat flour and control bread containing oat flour only were measured in clinical studies according to FAO/WHO recommendations noticing the recent improvements in the methods; A standard evening meal (supper) was be provided for each test person for the nights before tests, and test persons got exact orders for the exercise on the test morning. Test persons (10) fasted 8-12 hours before each test. They ate a portion of bread or glucose containing 50 g available carbohydrates. The GI values of buckwheat bread and control bread will be shown in poster. The preliminary results of six test persons show that buckwheat bread has a slower but longer lasting glycemic effect than glucose. In addition, test persons commented in their questionnaires that the buckwheat bread kept feel of hunger away efficiently. According to the preliminary results, buckwheat bread seems to be a good choice to stabilize blood glucose levels after meal

Valorization of non-wood biomass - case studies with food industry side-streams and municipal foodwaste

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Encapsulation of betalain into w​/o​/w double emulsion and release during in vitro intestinal lipid digestion

A water-in-oil-in-water (w/o/w) double emulsion was prepared with water extract of red beet as the inner water phase, rapeseed oil as the oil phase and polysaccharides solution as the outer water phase. Polyglycerol polyricinoleate and polar lipid fraction from oat were used as emulsifiers for primary water-in-oil (w/o) emulsion and secondary w/o/w emulsion, respectively. Their mean droplet sizes were approximately 0.34 μm and 5.5 μm, respectively. The double emulsion showed a high encapsulation efficiency of 89.1% and had a pink coloration due to encapsulated betalain. The double emulsion was subjected to in vitro intestinal lipid digestion and the evolution of structures and release of betalain were monitored. During the first 2 h of digestion, coalescence of the inner water phase droplets was observed, and the sizes of the double emulsion droplets increased quickly because of aggregation. This period also corresponded to release of betalain, reaching about 35%. After 3 h of digestion, no more release was measured, corresponding to no further increase in droplet sizes. In contrast, the encapsulation efficiency and droplet sizes were not affected after 3 h in the same digestion conditions but without the bile salts and lipase, showing they were responsible for the release.</p

Carrot by-product fermentation quality and aerobic spoilage could be modified with silage additives

Vegetable by-products could potentially be suitable to be used as feeds in animal diets, which in general would strengthen the sustainability of both food and feed systems. Two experiments were performed with the objective to evaluate the aerobic spoilage via visual inspection and short term ensiling process of carrot by-products with silage additives (lactic acid bacteria [LAB] inoculants or formic acid [FA]). In the first experiment (Exp. 1), carrot by-product was treated with five additives including a control without additive, two commercial LAB inoculants (heterofermentative and homofermentative), an in-house isolated LAB mixture and a commercial FA based product. Second experiment (Exp. 2) used a 2 × 3 factorial design (type of raw material [carrot by-product with or without pieces] and additive treatment [control, heterofermentative LAB inoculant or FA based product]). Use of FA restricted lactic acid fermentation indicated by the high residual water soluble carbohydrate concentration while simultaneously stimulating ethanol production. LAB inoculants were not able to efficiently affect quality of ensiled carrot by-products. Use of FA also delayed the spoilage of the fresh carrot by-product particularly in Exp. 1

Sprouts and Needles of Norway Spruce (Picea abies (L.) Karst.) as Nordic Specialty—Consumer Acceptance, Stability of Nutrients, and Bioactivities during Storage

Developing shoots, i.e., sprouts, and older needles of Norway spruce (Picea abies (L.) Karst.) have traditionally been used for medicinal purposes due to the high content of vitamins and antioxidants. Currently, sprouts are available as, for example, superfood and supplements. However, end-product quality and nutritive value may decline in the value-chain from raw material sourcing to processing and storage. We studied (1) impacts of different drying and extraction methods on nutritional composition and antioxidative properties of sprouts and needles, (2) differences between sprouts and needles in nutritional composition and microbiological quality, and (3) production scale quality of the sprouts. Additionally, (4) sprout powder was applied in products (ice-cream and sorbet) and consumer acceptance was evaluated. According to our results, older needles have higher content of dry matter, energy, and calcium, but lower microbial quality than sprouts. Sprouts showed a higher concentration of vitamin C, magnesium, potassium, and phosphorus than older needles. Freeze-drying was the best drying method preserving the quality of both sprouts and needles, e.g., vitamin C content. The antioxidative activity of the sprout extracts were lower than that of needles. Ethanol-water extraction resulted in a higher content of active compounds in the extract than water extraction. Sensory evaluation of food products revealed that on average, 76% of consumers considered sprout-containing products very good or good, and a creamy product was preferred over a water-based sorbet