167,352 research outputs found
[Postcard reply from Jesse R. Segovia to John J. Herrera - May 25, 1964]
No full textAn invitation card for the "Viva Johnson" organization meeting on May 31, 1964, at the Driskill Hotel in Austin. It includes an RSVP either to attend the meeting or to be willing to work in their own locality in the "Viva Johnson" effort. The postcard is sent with a four cent of prepaid US postage, with the sender's name and address. The postcard includes Jesse Segovia's reply to John J. Herrera. Segovia indicated that he will attend the meeting
[Report to Chief J. E. Curry, by an unknown author #1]
No full textReport to Chief J. E. Curry, by an unknown author. The report contains a list of officers who gave depositions to the United States Attorney
[Report to Chief J. E. Curry, by an unknown author #2]
No full textReport to Chief J. E. Curry, by an unknown author. The report contains a list of officers who gave depositions to the United States Attorney
Modules from the BIP Food Innovation and the Consumer
No full textAna Pinto de Moura, docente do Departamento de Ciências e Tecnologia e proponente do Blended Intensive Program (BIP) Food Innovation and the Consumer, no âmbito das atividades de internacionalização, Eramus+ para mobilidade, desenvolvida pelo Gabinete de Comunicação e de Relações Internacionais (GCRI).
O BIP Food Innovation and the Consumer envolveu os seguintes parceiros de três países: Universidade Aberta (proponente), Faculdade de Ciências da Universidade do Porto (Portugal), Universitat Politècnica de València (Espanha) e National and Kapodistrian University of Athens (Grécia). O curso, dirigido a estudantes de mestrado e de doutoramento, lecionado em língua inglesa, compreendeu uma componente em regime de e-learning, em formato modular, disponibilizada através da PlataformAbERTA (duração: 4 semanas) e uma componente presencial (duração: 5 dias), realizada na Universitat Politècnica de València, Espanha, correspondendo o curso a 3 ECTS.
É co-editora dos materiais pedagógicos do curso inseridos na coleção Modules from the BIP Food Innovation and the Consumer, Moura, A.P., Cunha, L. M., & Garcia-Segovia, P. (Ed.), Universidade Aberta:
- Moura, A. P., & Cunha, L.M. (2025), Consumer determinants of acceptance of emerging food technologies
- Martínez-Monzó, J.; Garcia-Segovia, P.; Igual, M. (2025), New food technologies
- Valdramidis, V. (2025) New food technologies for food safety
- Garcia-Segovia, P.; Cunha, L.M. (2025), Ideation process for new food products
- Fonseca, S.C. (2025), New food packagingThis module covers the theoretical background of the main ideation process applied to food products.
It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program.BIP: Food Innovation and the Consumer (Erasmus+ code number: 2023-1-PT01-KA131-HED-000116262-2
Modules from the BIP Food Innovation and the Consumer
No full textAna Pinto de Moura, docente do Departamento de Ciências e Tecnologia e proponente do Blended Intensive Program (BIP) Food Innovation and the Consumer, no âmbito das atividades de internacionalização, Eramus+ para mobilidade, desenvolvida pelo Gabinete de Comunicação e de Relações Internacionais (GCRI).
O BIP Food Innovation and the Consumer envolveu os seguintes parceiros de três países: Universidade Aberta (proponente), Faculdade de Ciências da Universidade do Porto (Portugal), Universitat Politècnica de València (Espanha) e National and Kapodistrian University of Athens (Grécia). O curso, dirigido a estudantes de mestrado e de doutoramento, lecionado em língua inglesa, compreendeu uma componente em regime de e-learning, em formato modular, disponibilizada através da PlataformAbERTA (duração: 4 semanas) e uma componente presencial (duração: 5 dias), realizada na Universitat Politècnica de València, Espanha, correspondendo o curso a 3 ECTS.
É co-editora dos materiais pedagógicos do curso inseridos na coleção Modules from the BIP Food Innovation and the Consumer, Moura, A.P., Cunha, L. M., & Garcia-Segovia, P. (Ed.), Universidade Aberta:
- Moura, A. P., & Cunha, L.M. (2025), Consumer determinants of acceptance of emerging food technologies
- Martínez-Monzó, J.; Garcia-Segovia, P.; Igual, M. (2025), New food technologies
- Valdramidis, V. (2025) New food technologies for food safety
- Garcia-Segovia, P.; Cunha, L.M. (2025), Ideation process for new food products
- Fonseca, S.C. (2025), New food packagingThis module covers the theoretical background on the application of new food technologies for food formulation. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program.BIP: Food Innovation and the Consumer (Erasmus+ code number: 2023-1-PT01-KA131-HED-000116262-2
Adecuación de la oferta educativa al mercado laboral de Segovia en 1992
No full textEl proyecto se realiza en los centros de enseñanzas medias de la provincia de Segovia, coordinados por el centro 'Ezequiel González', se pretende: a) La realización de un análisis de la oferta educativa no universitaria a nivel de formación profesional en la provincia de Segovia así como de las necesidades profesionales existentes con el fin de hacer una propuesta de los módulos, nivel II y III. b) Analizar los proyectos de futuro. Las conclusiones del estudio las podemos reducir a: Los alumnos del último curso objeto de la encuesta un 75 por ciento estudian COU. De los alumnos que cursan formación profesional un 23 por ciento estudian Administrativo. La oferta de plazas es superior a la demanda y los cursos de FP en muchas especialidades tienen una ratio menos de 15 alumnos por aula. La oferta educativa no es adecuada a las necesidades del mercado laboral. El material no está publicado..Comunidad Autónoma de Castilla y León, Consejería de Cultura y Turismo, Servicio de EducaciónES
Unveiling the internal migration dynamics in Ecuador between 2001 and 2010
No full textThis paper unveils the dynamics of internal migration in Ecuador using data from the last two census. The use of chord diagrams allows one to identify the changing patterns of migration between provinces. In the last period, internal migration decreased notably, and traditional destination provinces lost importance in favour of a more balanced redistribution of people within the country
Murder on the mountain: author talk with Peter J. Wosh
No full textAuthor talk by Peter J. Wosh on May 5th, 2022, on his book, "Murder on the Mountain: crime, passion, and punishment in gilded age New Jersey.
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