CONTINUOUS PROFESSIONAL TRAINING WITHIN THE LEARNING ORGANIZATION

Continuous professional training represents a systematic approach of learning and development, having as purpose the improvement of the individual’s, team’s or organization’s efficacy. This can play a very important part and can affect not only the human resources strategy, but also the general strategy of the organization. The concept of “learning and development” used by Rosemary Harrison (3, 2003), signifies a change in terminology, marking the moving forward from the traditional term of “human resources development” or “employees’ development”. The new concept describes in a more emphasized manner the importance of learning in a company and underlines the fact that the people who work in and for an organization have to be seen rather as “people who are learning” than as human resources.professional training, learning, development

GUIDE FOR DESIGNING A CONTINUOUS PROFESSIONAL TRAINING PROGRAM

Professional training is essential for the success of any modern productive organization, regardless of its field of activity. This statement is accepted, more or less tacitly, or even acclaimed, by most administrative boards and top managers (who otherwise do not even dare to state that contrary of this “fashionable” idea) or even by an important part of the trained personnel who are in executive functions. This is also due to the fact that several management studies conducted with different instruments and from different perspectives, confirm the idea that human resources – respectively the quality of professional training on the knowledge, abilities and attitudes plan – are often decisive for reaching the goals set at the workplace, implicitly so that the organizations perform in a certain field of activity.professional training, adult education, training program

Social Media for International Students Outreach. Lessons from Scandinavia

Social media have been around for over a decade and many institutions have incorporated them into their communication strategies for some time now. However, despite numerous studies on social media in the US universities, there is a wide knowledge gap regarding the use of these communication platforms in the European higher education sphere, with only a handful of studies in the UK and Netherlands. This research project aimed to fill this gap by surveying the use of social media for international student outreach at higher education institutions in Scandinavia. Using a mixed-methods research design and a digital ethnography methodological approach, I collected and analyzed 45 self-completion online questionnaires and five semistructured interviews with the universities’ communications staff. The results provided with a detailed image of the social media practices at the surveyed institutions, with particular emphasis on the channels used, the institutional costs and benefits and best practice advice for similar institutions. This study brings original contributions to the knowledge in two separate fields wed by globalization: social media communications and international higher education. The implications of the findings go beyond the initial research goal and indicate important internal institutional changes in connection with wider global processes and market realities

Notre Petite Antarctique: Performance review

Performance Review: Ma petite antarctique, création documentaire et mise en scène, Tatiana Frolova, Téâtre KnAm, Russia, Festival Sens Interdits, Lyon, 201

Development of New Crispy Breads with the Inclusion of Vegetable Additives and Evaluation of Their Quality

Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products.On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated

« La France est, depuis deux siècles, la principale fenêtre vers l’universalité pour les artistes nés en Roumanie » Entretien avec Matei VIŞNIEC

Matei Vișniec studied philosophy in Bucharest, he was a founding member of the Monday Poetry Reading, and asserted himself as a powerful writer even  when his plays were prohibited during the communist regime. After 1989, he became one of the most admired Romanian contemporary playwrights. His plays were translated in more than twentyfive languages and are still performed on stages all over the world. He lives in Paris since 1987, and belongs to both   Romanian and French literature.Matei Vișniec studied philosophy in Bucharest, he was a founding member of the Monday Poetry Reading, and asserted himself as a powerful writer even  when his plays were prohibited during the communist regime. After 1989, he became one of the most admired Romanian contemporary playwrights. His plays were translated in more than twentyfive languages and are still performed on stages all over the world. He lives in Paris since 1987, and belongs to both   Romanian and French literature

Proporţiile corpului: moda, frumuseţea şi sănătate

(Scientific Adviser- Associate Professor Tamara Hacina) Department of Human AnatomyIn the current article, a literary review is done, which describes the evolution of human ideas about body image and its relationship with notions of beauty, fashion and health. În articol de faţă este prezentată analiza literaturii de specialitate pe această temă şi descrisă evoluţia ideilor umane despre imaginea corporală şi relaţia sa cu noţiunile de frumuseţe, modă şi sănătate

CHANGES IN CONSUMER PROPERTIES OF NEW GRAIN CRISPBREADS BASED ON SPELT DURING STORAGE

The changes that occur with the organoleptic, physicochemical, and microbiological performance of new grain crispbreads based on spelt with the inclusion of enriching supplements in the process of storage. Types of packing, which are used for packing grain crispbreads have been analyzed. The results of the organoleptic analysis showed that the use of biaxially oriented polypropylene film (BOPP) kept the organoleptic performance of grain crispbreads at a high level for six months, in contrast to the samples that were stored in a polyethylene film (PF). According to the physical and chemical performance (mass fraction of moisture, acidity and the acid number of fat), it was found out that it is advisable to use metalized packages of BOPP for storage of crispbreads, allowing their storage life extension up to six months with a slight decrease in physical and chemical performance. Microbiological analysis showed that the inclusion of vegetable supplements in grain crispbreads reduced the overall insemination of the initial samples and improved the stability of finished products during storage, due to the antioxidant properties of enriching supplements. On the basis of the researches carried out, we define the guaranteed storage term for expanded heifers, which is 6 months in the BOPP package

DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY

Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products. On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated

Application of the principles of international standards to ensure quality and safety in the development of technology of bakery products of increased nutritional value

In order to manage quality and safety in the development of technology for new types of bakery products of increased nutritional value, the HACCP system was used. Marketing research has shown that consumers would like to see more nutritious breads with natural additives on store shelves. Juniper (Juniperucommunis L) is one of the traditional crops growing in Kazakhstan and characterized by a high content of biologically active substances. In this regard, 3 % of crushed juniper fruits were added to the bread recipe. In the course of research, a HACCP plan was developed for a new type of bread with increased nutritional value with the inclusion of juniper. As a result of the analysis of the bread production process, hazardous factors were identified and safety management measures were determined. Three critical control points were identified – during preparation (cleaning and grinding) of juniper fruits, during dough fermentation, and during storage of finished products. Once risk factors were identified, critical limits were identified, a monitoring procedure was established, and corrective actions were developed. The developed HACCP plan was tested at an enterprise for the production of bakery products, which led to an increase in the safety of products, and, accordingly, to an increase in its competitiveness in the consumer market of Kazakhstan