14 research outputs found
Escuela de investigadores
La Escuela de Investigadores se plantea como una experiencia de innovación con el propósito de
facilitar y mejorar la formación investigadora del alumnado en la realización del Trabajo Fin de
Máster (TFM) del Máster de Dirección, Evaluación y Calidad de las Instituciones de Formación de
la Universidad de Sevilla en el Itinerario de Investigación. Esta escuela se presenta como una
fórmula colaborativa de tutorización en la dirección del trabajo de investigación. En ella se prima la
creación de un grupo, que es la base que sustenta todo el proceso formativo. Se pretende con ello
desarrollar competencias de distinta naturaleza a través de una metodología comunicativa como
base, tanto para el autoconocimiento, como para la creación de espacios de desarrollo madurativo
de índole intelectual y personal. La evaluación de esta innovación se lleva a cabo de forma
cualitativa. Los resultados indican el potencial educativo de esta experiencia desde la perspectiva de
los estudiantes.Researchers School is proposed as an innovation experience in order to facilitate and enhance
research training of students in the realization of Master's Thesis (TFM) Itinerary of Research at the
Masters in Management, Evaluation and Institutional Quality Training. This school is presented as a
collaborative formula tutoring in the direction of the research. It's raw creation of a group, which is
the foundation that underpins the whole training process. The aim is to develop differents skills,
through communicative methodology as the basis both for the self and for the creation of
opportunities for both intellectual development and maturation of this assessment personal.
Evaluation of this innovation is carried out qualitatively. The results show the educational potential
of this innovation, showing the aspects that favor students in their assessment
CARB-ES-19 Multicenter Study of Carbapenemase-Producing Klebsiella pneumoniae and Escherichia coli From All Spanish Provinces Reveals Interregional Spread of High-Risk Clones Such as ST307/OXA-48 and ST512/KPC-3
ObjectivesCARB-ES-19 is a comprehensive, multicenter, nationwide study integrating whole-genome sequencing (WGS) in the surveillance of carbapenemase-producing K. pneumoniae (CP-Kpn) and E. coli (CP-Eco) to determine their incidence, geographical distribution, phylogeny, and resistance mechanisms in Spain.MethodsIn total, 71 hospitals, representing all 50 Spanish provinces, collected the first 10 isolates per hospital (February to May 2019); CPE isolates were first identified according to EUCAST (meropenem MIC > 0.12 mg/L with immunochromatography, colorimetric tests, carbapenem inactivation, or carbapenem hydrolysis with MALDI-TOF). Prevalence and incidence were calculated according to population denominators. Antibiotic susceptibility testing was performed using the microdilution method (EUCAST). All 403 isolates collected were sequenced for high-resolution single-nucleotide polymorphism (SNP) typing, core genome multilocus sequence typing (cgMLST), and resistome analysis.ResultsIn total, 377 (93.5%) CP-Kpn and 26 (6.5%) CP-Eco isolates were collected from 62 (87.3%) hospitals in 46 (92%) provinces. CP-Kpn was more prevalent in the blood (5.8%, 50/853) than in the urine (1.4%, 201/14,464). The cumulative incidence for both CP-Kpn and CP-Eco was 0.05 per 100 admitted patients. The main carbapenemase genes identified in CP-Kpn were blaOXA–48 (263/377), blaKPC–3 (62/377), blaVIM–1 (28/377), and blaNDM–1 (12/377). All isolates were susceptible to at least two antibiotics. Interregional dissemination of eight high-risk CP-Kpn clones was detected, mainly ST307/OXA-48 (16.4%), ST11/OXA-48 (16.4%), and ST512-ST258/KPC (13.8%). ST512/KPC and ST15/OXA-48 were the most frequent bacteremia-causative clones. The average number of acquired resistance genes was higher in CP-Kpn (7.9) than in CP-Eco (5.5).ConclusionThis study serves as a first step toward WGS integration in the surveillance of carbapenemase-producing Enterobacterales in Spain. We detected important epidemiological changes, including increased CP-Kpn and CP-Eco prevalence and incidence compared to previous studies, wide interregional dissemination, and increased dissemination of high-risk clones, such as ST307/OXA-48 and ST512/KPC-3
Consumers’ emotional response evoked by low alcoholic beverages : a methodological approach
El estudio de la respuesta emocional generada por el consumo de alimentos y bebidas ha adquirido una importancia creciente en la última década. Se ha demostrado la importancia de las emociones en la toma de decisiones y, por lo tanto, su estudio podría proporcionar las claves para encontrar y comprender los factores que determinan las elecciones y preferencias de los consumidores. Esta tesis tiene como objetivo ampliar el conocimiento relacionado con la respuesta emocional evocada por el consumo de alimentos y bebidas, así como mejorar las diferentes metodologías utilizadas para determinar las emociones provocadas por el vino y la cerveza. Para alcanzar este propósito se han realizado diferentes estudios que se agrupan principalmente en dos áreas de investigación. Por un lado, la primera área de investigación se centró en estudiar la relación de las emociones y las preferencias con los factores intrínsecos del producto y con los factores extrínsecos de los consumidores, tanto biológicos como psicológicos. Por otro lado, la segunda área de investigación tuvo como objetivo mejorar y desarrollar metodologías para medir la respuesta emocional desencadenada por el consumo de cerveza y vino. El material y los métodos utilizados en los diferentes estudios llevados a cabo en la presente tesis siguieron una estructura similar. Se reclutó un panel de consumidores para medir la respuesta emocional provocada por el consumo de muestras de vino o cerveza. La metodología aplicada para medir la respuesta emocional se basó en cuestionarios de léxicos emocionales; siendo en unas ocasiones léxicos generales y, en otras, léxicos específicos. Dependiendo del propósito del estudio, los consumidores se caracterizaron de acuerdo con sus características extrínsecas: género, edad y / o personalidad. Finalmente, los datos se analizaron utilizando métodos estadísticos univariante y multivariante. De acuerdo con las áreas de investigación expuestas, y los resultados derivados de las mismas se pueden extraer dos conclusiones principalmente: (1) las propiedades sensoriales intrínsecas de los productos, los factores extrínsecos del consumidor tales como el género, la edad y la personalidad del consumidor, afectan a la respuesta emocional evocada por los vinos; (2) las nuevas variantes metodológicas aplicadas a lo largo de la tesis, como el filtrado de los términos emocionales y la aplicación de Sorting Task en el desarrollo de un léxico emocional específico, fueron pasos útiles para mejorar un léxico emocional de la cerveza y para desarrollar un léxico emocional de vino. Ambos léxicos fueron validados con consumidores españoles. ----------ABSTRACT---------- The study of the emotional response triggered by the consumption of foods and beverages has gained significant importance in the last decade. It has been shown that emotions are determinant in the decision-making process, and therefore their study could provide some clues to understand the key drivers of consumers' choices and preferences. This thesis aims at expanding the knowledge related to the emotional response and to the different methodologies used to determine the emotions evoked by wine and beer. To reach this purpose, different studies, grouped in two research areas, have been conducted. On the one hand, the first research area was focused on the study of the relationship of emotions and preferences with intrinsic product characteristics, and extrinsic consumer characteristics such as biological and psychological consumers factors. On the other hand, the second research area aimed at improving and developing methodologies to measure the emotional response elicited by beer and wine consumption. The material and methods used across the different studies of the present thesis followed a similar structure. A panel of consumers were recruited to measure the emotional response elicited by the consumption of wine or beer samples. The methodology applied to measure the emotional response was based in verbal-self reported questionnaires; sometimes these questionnaires were general lexicons, and other were specific lexicons developed for a specific product category. Depending on the purpose of the study, consumers were characterized according to their extrinsic characteristics: gender, age and/or personality. Finally, data was analyzed using univariate and multivariate statistical methods. In accordance to the exposed research areas, two main conclusions could be extracted from the present thesis: (1) intrinsic sensory properties of products, and extrinsic consumer factors such as gender, age and personality, affected the emotional response evoked by wines; (2) the new methodological approaches applied in the different studies of this thesis, such as the filtering of emotional terms and the Sorting Task in the development of a specific emotional lexicons, were useful to improve a beer emotional lexicon and to develop a wine emotional lexicon
Effect of personality in the emotional response evoked by wine products
Emotional response studies deserve nowadays much research attention. However, few works have reported the influence of individual differences. The purpose of this research is to find out the relationship between personality traits and the emotional response of consumers. Six wines were assessed in terms of hedonic and emotional response (modified EsSense25 (1)) by 175 consumers. Consumers were clustered into four consumers? segments according to their personality traits measured by Big Five Inventory method (2). A strong effect of personality on emotional response elicited by the wine samples was found on 14 emotions. In addition, a significant effect of wine was found for six emotions. The main differences on personality were due to two consumers? segments: Group 4, with higher scores on dimensions of extraversion, agreeableness and consciousness and Group 1 being higher in the neuroticism dimension and lower on extraversion and agreeableness. In terms of emotional response both groups showed opposite behaviour: Positive emotions such as active, adventurous, enthusiastic, happy, joyful, loving, satisfied and warm received higher scores by Group 4 as compared to Group 1. The opposite happened with negative emotions such as bored, worried and disgusted, which were significantly higher in consumers Group 1, biased on the neuroticism dimension (Figure 1). No significant interactions (wine x personality) were found. However, as compared to a previous work (3) a better description of emotional response differences by wine was found. Splitting the consumers? panel by their personality profile provided more evidence on the differences among wine evoked emotions (Figure 2). To conclude, personality traits have an additive effect on the emotional response. This effect should be taken into account in future studies in order to get a more realistic overview of the differences among products in terms of emotional response
Effect of personality on the emotional response elicited by wines
Studies related to the measurement of the emotional response and its relationship with preferences and consumer behavior are gaining relevance in the last years. Some of them have highlighted the influence of individual factors, such as personality, on the evoked emotions. The current study examined the relationship between personality traits and the emotions elicited by different wine samples. Six wines were assessed by 175 consumers in terms of hedonic and emotional response, using 9-point scale and EsSense25 respectively. Consumers were clustered into four personality segments according to their personality traits which were determined using the Big Five Inventory method. Results showed an association between the psychological profile and the elicited emotions. A strong effect of personality on the emotional response elicited by the wine samples was found on 14 emotions. In addition, a significant effect was found for six emotions when studying the sample effect. The main relationships between personality and emotions were found in two consumers’ segments: G1 characterized by higher ratings on the Neuroticism dimension, was more related to negative emotions than G4. On the contrary, G4, defined by higher ratings on Extraversion, Agreeableness, and Consciousness, was more related to positive emotions than G1. No significant interactions between wine and personality were identified, meaning that the effect of personality did not change significantly across wines. Splitting the consumers’ panel depending on their personality profile allowed obtaining a deeper overview and a further understanding of the emotions evoked by wines
Effect of personality in the emotional response evoked by wine products
Emotional response studies deserve nowadays much research attention. However, few works have reported the influence of individual differences. The purpose of this research is to find out the relationship between personality traits and the emotional response of consumers. Six wines were assessed in terms of hedonic and emotional response (modified EsSense25 (1)) by 175 consumers. Consumers were clustered into four consumers? segments according to their personality traits measured by Big Five Inventory method (2). A strong effect of personality on emotional response elicited by the wine samples was found on 14 emotions. In addition, a significant effect of wine was found for six emotions. The main differences on personality were due to two consumers? segments: Group 4, with higher scores on dimensions of extraversion, agreeableness and consciousness and Group 1 being higher in the neuroticism dimension and lower on extraversion and agreeableness. In terms of emotional response both groups showed opposite behaviour: Positive emotions such as active, adventurous, enthusiastic, happy, joyful, loving, satisfied and warm received higher scores by Group 4 as compared to Group 1. The opposite happened with negative emotions such as bored, worried and disgusted, which were significantly higher in consumers Group 1, biased on the neuroticism dimension (Figure 1). No significant interactions (wine x personality) were found. However, as compared to a previous work (3) a better description of emotional response differences by wine was found. Splitting the consumers? panel by their personality profile provided more evidence on the differences among wine evoked emotions (Figure 2). To conclude, personality traits have an additive effect on the emotional response. This effect should be taken into account in future studies in order to get a more realistic overview of the differences among products in terms of emotional response
Estudio de la respuesta emocional como estrategia para identificar las características sensoriales de los vinos preferidos por los jóvenes
La industria del vino necesita nuevas estrategias para identificar qué productos pueden tener éxito entre la población joven. Este estudio demuestra que el análisis de la respuesta emocional evocada por vinos con diferentes propiedades sensoriales puede ayudar en el desarrollo de productos más enfocados a los jóvenes
Consumers input for developing new foods: sustainability and health claims under the lens
New foods development is always challenging and the difficulty increases when the development includes specific raw materials such as food by-products (e.g.: overripe fruits). Because of the increasing consumers’ awareness regarding environment and health, some aspects relative to production should be included during the new products design, development and communication. The present study meant a first step in developing new foods made with supermarket and catering services by-products
Big five inventory robustness: a test-retest analysis
The influence of individual differences has been considered as relevant in the measurement of the emotional response. One of these individual factors is the personality, which is relatively constant in a subject. Emotional response studies sometimes need more than one session to collect information. Therefore, the aim of the present study was to evaluate the robustness of personality assessment by Big Five Inventory (BFI) in sensory consumer tests
Comparación de métodos de clasificación de los consumidores según su personalidad: efecto en la respuesta emocional del vino
Dos métodos de agrupación de consumidores han sido evaluados en cuanto a su eficiencia para estudiar la relación entre la respuesta emocional y la personalidad de los consumidores