Socioeconomic status and university students’ perceptions of English as a professional language

[EN] The study behind this paper aimed to assess the influence of the socioeconomic status (SES) on university students’ expectations of English use in their prospective career and their perceptions of English competence as a key professional skill. The sample consisted of 109 students from two Bachelor Degree courses at the University of Málaga (Spain), one in Energy Engineering and the other one in Pedagogy. An ANOVA analysis revealed that there was no statistically significant difference between the three SES groups in the sample as to their expectations and perceptions concerning English competence. However, descriptive statistics show that the participants in the lower SES group have lower expectations regarding the role of English in their future career. Additionally, the students in this group hold a lower perception of English as a key professional skill. These findings lead us to conclude that lower SES students may be less inclined to enrol in partially or fully taught English courses at university, and that their perceptions may actually be a factor in their future career prospects in areas where English is extensively used as a lingua franca.This study stems from the Innovation Project ‘Flipped classroom as an inclusive teaching strategy for bilingualism in higher education’, approved and financed by the Vicerrectorado de Personal Docente e Investigador de la Universidad de Málaga for the academic years 2019-2020 and 2019-2020 (ref. PIE 19-206).Barrios, E.; Lopez-Agudo, L. (2021). Socioeconomic status and university students’ perceptions of English as a professional language. En 7th International Conference on Higher Education Advances (HEAd'21). Editorial Universitat Politècnica de València. 335-340. https://doi.org/10.4995/HEAd21.2021.12870OCS33534

Effect of temperature on viscoelastic properties of semisolid dairy desserts

The “natillas”, semisolid dairy dessert of wide consumption in Spain, is composed of milk, starch, hydrocolloids, sugars, colorants and aromas. The particular characteristics of some ingredients, like fat content of milk, type of starch, and/or type and concentration of hydrocolloids, and their crossed interactions, will be reflected in notable differences in their rheological and sensory properties. Little information is available on the differences to be found in commercial samples of this type of dairy desserts [1]. The rheological properties of this type of products, are due to a biphasic structure defined by the characteristics of the dispersed phase (starch granules) and by the viscosity of the dispersing phase [2]. The effects of starch content on the viscoelasticity of similar products (Dutch “vla” model systems) have been recently reported [3]. The objectives of this work are to characterise the viscoelastic properties of commercial samples of Spanish “natillas” and to study the effect of the consumption temperatures (5 and 25ºC) on them.MCyT Proyecto AGL 2000-159

Children’s narratives on migrant refugees: a practice of global citizenship

This article reports on research carried out as part of the study funded by the Government of Spain, 'NOMADIS: Nomads of knowledge: analysis of disruptive pedagogical practices', Reference Code RTI2018-097144-B-I00. It has also been supported by a Jose Castillejo first author grant for young doctors, funded by the Spanish Ministry of Science at the Centre for Education and Democratic Citizenship of the UCL Institute of Education, Reference Code CAS18/00365.Globalisation has brought about great social and economic impact, as well as great challenges. Major developments have taken place in the mobility of capital and, to a lesser extent, of goods; not so in the mobility of people seeking asylum due to persecution and war. This article approaches the phenomenon of migration, particularly of refugees, as learning content for early childhood. The research is presented from a qualitative approach based on the results of a project on this topic implemented in a rural school in Spain. The results of the data analysis reveal that children attribute external reasons, of survival, to the refugees’ forced departure from their country of origin. The children’s imaginary reproduces the social construction of adults on the status and situation of refugees, and they also show a critical attitude towards the violation of human rights and the abuse of fellow children. Finally, respect, cultural empathy and social commitment in the face of injustice are presented as fundamental values for education in global citizenship from the earliest stages of schooling.Government of Spain, 'NOMADIS: Nomads of knowledge: analysis of disruptive pedagogical practices' RTI2018-097144-B-I00Spanish Ministry of Science at the Centre for Education and Democratic Citizenship of the UCL Institute of Education CAS18/0036

Functional role of starch and kappa-carrageenan on the rheology and flavour of a custard dessert (COST 921 recipe)

Flavour release and perception are complex processes in which different physico-chemical and physiological phenomena may be involved 1. Whereas flavour release is mainly governed by chemical and/or physical interactions between flavour compounds and the food matrix 2, perception is strongly influenced by physiological factors like mouth volume, saliva flow rate and air flow rate through the mouth and nose 3. In the framework of COST 921 action, the main objective of this work was to study the influence of composition on the rheology and on the intensity of sweetness and strawberry aroma of some custard model systems with reference to the COST 921 formulation.MCyT Project AGL 2003-005

Analyzing the role of periplasmic folding factors in the biogenesis of OMPs and members of the type V secretion system

The outer membrane (OM) of gram-negative bacteria is highly packed with OM proteins (OMPs) and the trafficking and assembly of OMPs in gram-negative bacteria is a subject of intense research. Structurally, OMPs vary in the number of β-strands and in the size and complexity of extra-membrane domains, with extreme examples being the members of the type V protein secretion system (T5SS), such as the autotrans- porter (AT) and intimin/invasin families of secreted proteins, in which a large extracellular “passenger” domain is linked to a β-barrel that inserts in the OM. Despite their structural and functional diversity, OMPs interact in the periplasm with a relatively small set of protein chaperones that facilitate their trans- port from the inner membrane (IM) to the β-barrel assembly machinery (BAM complex), preventing aggregation and assisting their folding in various aspects including disulfide bond formation. This chapter is focused on the periplasmic folding factors involved in the biogenesis of integral OMPs and members of T5SS in E. coli, which are used as a model system in this field. Background information on these periplas- mic folding factors is provided along with genetic methods to generate conditional mutants that deplete these factors from E. coli and biochemical methods to analyze the folding, surface display, disulfide forma- tion and oligomerization state of OMPs/T5SS in these mutant.Spanish “Ministerio de Economía y Competitividad” (MINECO) (BIO2011-26689)Comunidad Autónoma de Madrid” (S2010-BMD- 2312),“La Caixa” FoundationEuropean Research Council (ERC-2012-ADG_20120314)Peer reviewe

Influencia de la Inulina en la viscoelasticidad y en la textura de natillas de vainilla

En la formulación de alimentos funcionales, la sustitución de ingredientes o la adición de determinados componentes, puede modificar su composición y estructura y dar lugar a variaciones en su calidad sensorial. La inulina es un fructooligosacárido no digestible que aporta al hombre no sólo los beneficios inherentes a su condición de fibra dietética, sino también, los derivados de su carácter prebiótico (Roberfroid and Slavin, 2000). Aunque se utiliza como sustituto de la grasa en la formulación de algunos productos lácteos (Schaller-Povolny et al., 1999, Staffolo et al., 2004), existe muy poca información sobre sus características quimicofísicas y sobre la incidencia que su interacción con otros ingredientes alimentarios puede tener en la calidad final del producto. El objetivo de este trabajo fue obtener una información preliminar sobre la influencia que la adición de inulina podría tener en el comportamiento reológico y en la consistencia perceptible de sistemas modelo de postres lácteos gelificados.Proyecto AGL2003-0052 del MCYT. Brenntag. CHR Hansen S.A. Lucta S.A