Knowledge Management and Leadership in the Higher Education: A First Approach

Today, it is more and more important to develop competences in the learning process of the university students (that is to say, to acquire knowledge but also skills, abilities, attitudes and values). This is because professional practice requires that the future graduates design and market products, defend the interests of their clients, be introduced in the Administration or, even, in the Politics. Universities must form professionals that become social and opinion leaders, consultants, advisory, entrepreneurs and, in short, people with capacity to solve problems. This paper offers a tool to evaluate the application for the professor of different styles of management in the process of the student’s learning. Its main contribution consists on advancing toward the setting in practice of a model that overcomes the limitations of the traditional practices based on the masterful class, and that it has been applied in Portugal and Spain.

Urbanization, socio-economic changes and population growth in Brazil: dietary shifts and environmental implications.

Population growth, economic globalization, improving living standards and urbanization are causing important changes in the global food system and modifying the dietary habits in many parts of the world (Molden, 2007; Godfray et al., 2010). The nutritional transition (linked to the development of countries and the increasing wealth of its population) implies a shift away from traditional staple food such as roots and tuber vegetables and a rise in consumption of meat and milk products, refined and processed foods, as well as sugars, oils and fats (Ambler-Edwards et al., 2009). The contemporary food system puts significant pressure on natural resources, especially on land and water, because the growing food demand pushes the agricultural frontier beyond, causing large impacts on ecosystems (Ambler-Edwards et al. 2009: 11-18). Also, the trend towards richer diets in animal proteins and processed food adds further pressure on the environment, since it requires larger amount of water and land to be produced (Allan, 2011; Mekonnen and Hoekstra, 2012).

Quality grading of cork stoppers based on porosity, density and elasticity.

An objective control method for grading cork stoppers is presented using a cork stopper quality index based on porosity, density and elasticity, these being the properties which have the greatest influence on the closure capacity of the stopper. The elasticity of the cork stopper is measured through the relaxation ratio, which is defined by the relationship between the relaxation force exerted by the cork in the bottleneck and the compressive force exerted by a caliper to fit the stopper in the bottle. The relaxation ratio, defined in this way, represents the part of the compression force which is applied to the stopper on insertion and which is recovered in the form of the relaxation force to achieve closure. The calculation of the relaxation ratio involves the measurement of the relaxation force of the fitted stopper. This force has been measured rigorously and precisely using a device developed in the Cork Laboratory at the INIA-CIFOR and which is presented for the first time in this paper.