Nursing & Midwifery Workforce Planning - Final Report Sept 05 (PDF 239 KB)

Nursing & Midwifery Workforce Planning - Final Report Sept 05

Review of the Nursing, Midwifery and Health Visiting Workforce (PDF 290 KB)

Final Report - September 2005

Workforce Planning Initiative (PDF 354 KB)

Medical Review

Workforce Planning News - Edition 5 (PDF 159 KB)

Apr-04

Effect of biological surlie ageing on the sparkling wines’ quality and elaoration

Report for the scientific sojourn at the Université de Bourgogne, France, from July until October 2007..Surlie ageing after second fermentation is a fundamental operation in the production of quality sparkling wine like Cava and Champagne. Recently, the importance of the interaction between wine and lees cell surface has been reported. Cell surface properties depending on wall biochemical composition are major determinants in microbial interactions, having important repercussions in several technological aspects. Sorption and flocculation are especially important in sparkling wine production, and are governed by distinct cell surface properties. The aim of the present research carried out during the four months of the stage was to know the implication of lees surface modifications occurring during surlie ageing in sparkling wine quality and elaboration. The relationship between physico-chemical properties such as hydrophobicity, charge and electron-donor characteristics, and the yeast surface sorption capacities, we determined these factors in a model system. Then, real industrial lees samples were investigated. The surface properties of sparkling wine lees from the same strain of Saccharomyces cerevisiae were characterized according to the time of surlie ageing, and their possible influence on lees sorption and flocculation capacity was evaluated. Surlie ageing after second fermentation is a fundamental operation in the production of quality sparkling wine like Cava and Champagne. Recently, the importance of the interaction between wine and lees cell surface has been reported. Cell surface properties depending on wall biochemical composition are major determinants in microbial interactions, having important repercussions in several technological aspects. Sorption and flocculation are especially important in sparkling wine production, and are governed by distinct cell surface properties. The aim of the present research carried out during the four months of the stage was to know the implication of lees surface modifications occurring during surlie ageing in sparkling wine quality and elaboration. The relationship between physico-chemical properties such as hydrophobicity, charge and electron-donor characteristics, and the yeast surface sorption capacities, we determined these factors in a model system. Then, real industrial lees samples were investigated. The surface properties of sparkling wine lees from the same strain of Saccharomyces cerevisiae were characterized according to the time of surlie ageing, and their possible influence on lees sorption and flocculation capacity was evaluated.

Workforce Planning Review 2 - Physiotherapy - January 04 (PDF 55 KB)

Workforce Planning Review 2 - Physiotherapy - January 04

Workforce Planning Review - Medical Profession (PDF 311 KB)

Final Report March 2003

Comprehensive Review of the Orthoptic Workforce (PDF 343 KB)

Report of the Project Group

Comprehensive Review of the Podiatry Workforce (PDF 379 KB)

Report of the Project Group

Comprehensive Review of the Dietetic Workforce (PDF 426 KB)

Report of the Project Group

Review of the Dental Workforce (PDF 545 KB)

Final Report July 2002