Speaking Right: HRDs Role in Mediating Good Boardroom Conversations

Purpose This paper aims to explore the impact discourse has on decision making practices within the boardroom and considers how personal proficiency in micro-language use can enhance an individual’s personal efficacy in influencing boardroom decisions. The work uses Habermas’ theory of communicative action to critique board talk, highlighting the need for greater understanding of the power of everyday taken for granted talk in strategy shaping. It illuminates the contribution that human resource development (HRD) professionals can make to the management of such behaviour and minimising dysfunctional behaviour and enabling effective boardroom practices. Design/methodology/approach Traditional governance theory from a business and organisational perspectives are provided before considering the boardroom environment and HRD’s role. The authors undertake ethnographic research supported by conversation analysis to explore how directors use talk-based interpersonal routines to influence boardroom processes and enact collective decision making. The authors provide one extract of directors’ talk to illustrate the process and demonstrate what the data “looks like” and the insights it holds. Findings The analysis suggests that the established underlying assumptions and rationale ideologies of corporate governance are misplaced and to understand the workings of corporate governance HRD academics and professionals need to gain deeper insight into the employment of talk within boards. Armed with such insights HRD professionals can become more effective in developing strategies to address dysfunctional leadership and promote good governance practice throughout their organisation. Social implications The work raises a call for HRD to embrace a societal mediation role to help boards to become a catalyst for setting good practice which is strategically aligned throughout the organisation. Such roles require a more dialogical, strategic and critical approach to HRD, and professionals and academics take a more holistic approach to leadership development. Originality/value The paper considers the role of the development of HRD interventions that both help individuals to work more effectively within a boardroom environment and support development to shape a boardroom culture that promotes effective governance practice by influencing boardroom practice thereby promoting strong governance and broad social compliance throughout the organisation

The Effects of Processing and Ripening on the Quality of Pizza Cheese

End of Project ReportThe main aims of this project were to quantify the changes in fuctionality during maturation of cheese and to develop an understanding of the factors which mediate the development of functionality. The approach to achieving these objectives involved the establishment of a suitable pilot plant production procedure for low moisture Mozzarella, developing and/or adapting existing methods for objective evaluation of the functional properties of pizza cheeses, and evaluating the effects of ripening and variations in cheesemaking conditions (e.g. pH at stretching) on the composition, yield and functionality of low moisture Mozzarella cheese. The main conclusions were as follows: The technology for developing low moisture Mozzarella cheeses, with different compositions and functionalities, via alteration of cheesemaking parameters, has been developed. A database has been established on the storage-related changes that occur in texture, proteolysis and functionality of low moisture Mozzarella cheeses of different compositions. In addition an extensive database on the compositional, biochemical, microstructural, rheological and/or functional properties of different commerical cheeses - low moisture Mozzarella, Cheddar and analogue pizza cheese, has been compiled. The functionality of low moisture Mozzarella changes markedly on storage/ripening at 4ºC. Initially, during the first 5-10 days of storage, the functionality of the baked cheese is poor but then improves on further storage as reflected by reductions in melt time and apparent viscosity (chewiness) and increases in stretchability and flowability. The changes in functionality are mediated by storage-related increases in pH, proteolysis, protein-bound water and free oil in the cheese. On prolonged storage (e.g. > 60 d at 4ºC), the cheese functionality becomes impaired as the shredded cheese develops an increased susceptibility to clumping/balling which makes it difficult to dispense the cheese onto the pizza pie and achieve a uniform surface distribution. Moreover, the baked cheese tends to exude excess free oil and loses its desired level of chewiness attaining a 'soupy' consistency. Novel methods were developed/adapted to objectively quantify functionality in the raw (susceptibility of shredded cheese to clump) and cooked (stretchability, chewiness, viscoelasticity) cheeses.Department of Agriculture, Food and the Marin

Influence of emulsifier type on the spray-drying properties of model infant formula emulsions

The objective of this study was to compare the drying performance and physicochemical properties of model infant formula (IF) emulsions containing 43, 96 and 192 g L−1 protein, oil and maltodextrin (MD), respectively, prepared using different emulsifier systems. Emulsions were stabilised using either whey protein isolate (WPI), whey protein hydrolysate (WPH; DH 8%), WPH + CITREM (9 g L−1), WPH + lecithin (5 g L−1) or WPH conjugated with maltodextrin (DE 12) (WPH-MD). Homogenised emulsions had 32% solids content and oil globules with mean volume diameter WPH + LEC > WPH > WPH- MD > WPI, WPI > WPH > WPH- MD > WPH + LEC > WPH + CIT and WPH- MD > WPI > WPH > WPH + LEC > WPH + CIT, respectively. Additionally, differences in wettability, surface topography and oil globule distribution within the powder matrix and in reconstituted powders were linked to the emulsifier system used. Inclusion of the WPH-MD conjugate in the formulation of IF powder significantly improved drying behaviour and physicochemical properties of the resultant powder, as evidenced by lowest powder build-up during drying and greatest emulsion quality on reconstitution, compared to the other model formula systems

In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

peer-reviewedThe effect of plant protein inclusion in cooked meat upon in vitro gastro-intestinal (GI) digestion was investigated. Pea protein isolate, rice protein and lentil flour were used to increase the protein content in a meat model system restructured using two transglutaminase enzymes [Activa®EB (TG) and Transgluseen™-M (TS)]. Restructured beef steaks were subjected to simulated GI digestion using the static INFOGEST method. Samples taken at different digestion times were analysed using SDS-PAGE, size exclusion-HPLC, free amino acid analysis and microscopy. SDS-PAGE analysis revealed significant protein hydrolysis during GI digestion. Most soluble peptides had a molecular weight smaller than 500 Da, corresponding to peptides of <5 amino acids, regardless of food treatment. The amounts of released, free amino acids isoleucine, lysine, phenylalanine and valine were higher (P < 0.05) in lentil-enriched restructured beef steaks following GI digestion. Confocal laser scanning microscopy (CSLM) revealed pronounced aggregation in digested samples. In vitro digestates of protein-enriched restructured beef steaks showed lower production of small molecular weight peptides. This study demonstrated how the bioaccessibility of protein-enriched restructured beef steaks are influenced by formulation and processing

Dairy Ingredients for the Baking Industry.

End of Project ReportShortenings (baking fats), microencapsulated using dairy ingredients and milk protein hydrolysates, were produced for testing in a variety of baked products. The powders were evaluated for their functionality as powdered baking fats, as potential replacers of synthetic emulsifiers, as ingredients capable of improving baking performance or as potential health-enhancing ingredients. These studies provide the technology for the dairy industry to enter the specialised food ingredients sector with a siftable, non-greasy, free-flowing powdered fat for the baking industry.Department of Agriculture, Food and the Marin

Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design

peer-reviewedWith the goal of optimising a protein-enriched restructured beef steak targeted at the nutritional and chemosensory requirements of older adults, technological performance of thirty formulations, containing plant-based ingredients, pea protein isolate (PPI), rice protein (RP) and lentil flour (LF) with transglutaminase (TG) to enhance binding of meat pieces, were analysed. Maximal protein content of 28% in cooked product was achieved with PPI, RP and LF. Binding strength was primarily affected by TG, while textural parameters were improved with LF inclusion. Optimal formulation (F) to obtain a protein-enriched steak with lowest hardness values was achieved with TG (2%), PPI (8%), RP (9.35%) and LF (4%). F, F1S (optimal formulation 1 with added seasoning) and control restructured products (not containing plant proteins or seasonings) were scored by 120 consumers' aged over-65 years. Controls were most preferred (P < .05), while F1S were least liked by the older consumers. Consumer testing suggests further refinement and optimisation of restructured products with plant proteins should be undertaken.This research was funded by the FIRM programme administered under the Irish Department of Agriculture, Food and the Marine, Meat4Vitality: Enhancement of texture, flavour and nutritional value of meat products for older adults and the Walsh Fellowship Scheme (11/F/045)

Biochemical and Functional Relationships in Cheese.

End of Project ReportCheese is used extensively in cooking applications, mainly because of its flavour and heat-induced functionality, which is a composite of different attributes such as softening, flow and stretch. The functional attributes of cooked cheese generally have a major impact on the quality of foods in which cheese is included as an ingredient, e.g. pizza pie. Owing to its importance in cookery applications, numerous studies have been undertaken on the effects of different factors on the age-related changes in the functionality of cooked cheese, especially Mozzarella, and to a lesser extent, Cheddar and processed cheese. These studies have shown that the functionality of natural cheese is dynamic, with the different functional attributes undergoing marked changes during ripening, and, for a given cheese variety, the desired functional attributes are optimum within a specific time frame during maturation. The time at which the cheese becomes functional and the width of the window - and hence the functional shelf-life, are affected by the extent of chemical changes, including the increase in proteolysis and the ratio of bound to free moisture. The main aims of this project were to investigate the effects of the following on the age-related changes in heat-related functional attributes (e.g. stretchability, fluidity) of cheese: * fat reduction, * the degree of fat emulsification, * the pH and calcium content and their interaction, * the correlation between proteolysis and functional attributes, especially attributes other than flowability, e.g. rheological properties of raw cheese, stretchability of heated cheese, and * the age-related changes in the functionality of cheeses other than Mozzarella, e.g. analogue pizza cheese and Emmental. At the outset of this project, comparatively little information was available on the effects of the above parameters on the age-related changes in heatinduced functional attributes (e.g. stretchability, fluidity) of cheese, especially for varieties other than Mozzarella.Department of Agriculture, Food and the Marin

Pharma to Farmer: Field Challenges of Optimizing Trypanocide use in African Animal Trypanosomiasis

Trypanocides are a key control component of African animal trypanosomiasis (AAT) in tsetse-infested areas of sub-Saharan Africa. While farmers are dependent upon trypanocides, recent research highlights their inappropriate and ineffective use, problems with drug quality, and treatment failure. There are currently gaps in knowledge and investment in inexpensive AAT diagnostics, understanding of drug resistance, and the effective use of trypanocides in the field. Without this important knowledge it is difficult to develop best practice and policy for existing drugs or to inform development and use of new drugs. There needs to be better understanding of the drivers and behavioural practices around trypanocide use so that they can be incorporated into sustainable solutions needed for the development of effective control of AAT

Search for the disappearance of muon antineutrinos in the NuMI neutrino beam

We report constraints on muon antineutrino oscillation parameters that were obtained by using the two MINOS detectors to measure the 7% antineutrino component of the NuMI neutrino beam. In the Far Detector, we select 130 events in the charged-current muon antineutrino sample, compared to a prediction of 136.4 +/- 11.7(stat) ^{+10.2}_{-8.9}(syst) events under the assumption |dm2bar|=2.32x10^-3 eV^2, snthetabar=1.0. A fit to the two-flavor oscillation approximation constrains |dm2bar|&lt;3.37x10^-3 eV^2 at the 90% confidence level with snthetabar=1.0