Improvement of Educational Products Validation form in professional postgraduate programs

ABSTRACT Educational Product and Technical-Technological Product constitute a specificity of postgraduate programs in the professional modality, a product that must be carefully evaluated by the programs and recorded on platforms of evaluating bodies. In 2019, a working group from the teaching area was assembled to create a Validation Form for these products. Thus, this article aims to present a proposal for improving this Validation Form for Educational/Technical-Technological Products, based on reflections treated in scientific articles and scientific events from the area, focusing on the relevance and need for this type of evaluation in a standardized way. It is intended to collaborate with the improvement of the evaluation processes and procedures of Educational/Technical-Technological Products for the necessary accuracy, representativeness, and homogeneity, which will allow the real dimensioning of the contributions of these products. This involves not only training qualified professionals, but also transforming practices in the Sistema Único de Saúde (SUS) [Brazil's Unified Health System], promoting advances in science and in its fields of application.

Development of a recipe for a multicomponent mixture "Solodok +" to improve the consumer properties of bakery products

The object of research is the technology of bakery products enriched with a mixture of germinated grains of wheat, corn, barley and oats. Investigated problem: The problem of using a mixture of germinated grains is the formation of a closure sticky crumb in baked goods with a mixture. The reason for this is the high activity in the mixture of amylolytic and proteolytic enzymes. The solution to the problem consists in the developed multicomponent mixture (MM) to improve the consumer properties of bakery products, the formulation of which includes 15 % of the flour mass of the germinated grain mixture. Main scientific results: On the basis of experimental studies, the formulation of the "Solodok+" multicomponent mixture has been developed. The mixture contains: chicory inulin, dry milk whey enriched with Mg and Mn, apple pectin, phosphatide concentrate, enzyme preparation Deltamalt FN-A 50 and ascorbic acid. The optimal dose of the "Solodok+" MM for bakery products is 2.5 % by weight of flour. The area of practical use of the research results: "Solodok+" MM is recommended to be used in the production of bakery products enriched with sprouted grains at enterprises of the bakery industry of various capacities. An innovative technological product: "Solodok+" MM helps not only to reduce the stickiness of the crumb, improve its porosity, increase the volume of products, but also lengthen the freshness of unpackaged products. Scope of application of the innovative technological product: Bakery products with a mixture of sprouted grains and "Solodok+" MM have increased nutritional value, high consumer properties and are intended for a wide range of consumers.

Integral estimation of activity of entrepreneurial universities: practical aspect

Investigated problem. Implementation of the concept of an entrepreneurial university necessitates the formation of a system of activity indicators of educational institutions. The main scientific results. It is specified that the activity of entrepreneurial universities and educational institutions that try to comply with this concept should be systematically rated. The author analyzes modern approaches to estimation of the activity of entrepreneurial universities. The own viewpoint to this evaluation on the basis of calculation of an integrated indicator is offered. The main stages of the algorithm for estimating the activity are described. An integrated activity indicator for five universities has been calculated. The ranking of educational institutions in accordance with the calculated desegregated measures and the concept of entrepreneurial university has been held. The results of the analysis showed that the studied educational institutions from the United States are more in line with the concept of the entrepreneurial university than European ones. The area of practical use of the research results. The practical results of the study can be used in the process of estimating the activity of entrepreneurial universities. Innovative technological product. The scientific approach to the evaluation of the activity of entrepreneurial universities proposed by the author allows to form their rating, to track the position of each educational institution in the dynamics. Scope of application of the innovative technological product: educational policy at the micro- and macroeconomic levels.

Analysis of tendencies in the functioning of innovative entrepreneurship in the context of technological progress

The object of research is innovative entrepreneurship and the main tendencies in its operation in the world. Investigated problem. The rapid development of innovative entrepreneurship necessitates are the identification and tracking of tendencies in this area. The main scientific results. The article identifies tendencies in the functioning of entrepreneurship in the context of technological progress. The main subsystems of an innovative enterprise are characterized. The dynamics of frontier technologies market indicators in the context of innovative entrepreneurship is analyzed. It is noted that the transformation of the structure of the global market of advanced technologies is accompanied by increasing disparities in technological and financial development between countries. The inconsistency of national goals with global ones in the field of frontier technologies is pointed out. The area of practical use of the research results. The results of the study can be used by representatives of the scientific community, authorities to understand global tendencies in innovative entrepreneurship. Innovative technological product Identified global tendencies in the functioning of innovative entrepreneurship can be part of technological development strategies. Scope of application of the innovative technological product: policy of regulation of innovation activity.

Effect of pop sorghum on the quality of gluten-free cereal bars

Subject of research: technology for the production of gluten-free cereal bars Investigated problem: the development of gluten-free bars with an improved recipe composition, enriched with biologically valuable substances, in particular, for people suffering from gluten intolerance. Main scientific results: Changes in the amino acid composition of sorghum grain due to microwave processing were determined. Formulations of cereal bars were developed using the following ingredients: bananas, dates, coconut flakes, buckwheat flakes, almonds, flax seeds, sorghum pop sorghum, vanilla sugar. The advantages of the biological value of pop sorghum as a promising ingredient in bars were revealed. The influence of the content of pop sorghum in the amount of 4, 6, 8 % in the recipe of cereal bars on their organoleptic and structural-mechanical properties was determined, the nutritional and energy value of the products was established. It was revealed that the introduction of pop sorghum into the composition of the recipe for cereal bars had a significant effect on the maximum load, deformation at maximum load and the coefficient of elasticity of bars. Practical recommendations on the recipe composition of gluten-free cereal bars for pop sorghum and technological modes of their production were developed. The area of practical use of the research results: food enterprises for the production of snacks and functional products, in particular, food concentrate enterprises, restaurants, craft food production. Innovative technological product: technology for the production of gluten-free cereal bars with the addition of pop sorghum Scope of application of an innovative technological product: manufactures engaged in the production of functional food products with high nutritional value in a relatively small volume are an excellent source of energy, dietary fiber, vitamins, macro- and microelements for the human body, in particular, consumers suffer from gluten intolerance.

The "competence" concept in the educational system of European countries within a competence-oriented approach

The object of research is the concept of "competence" in the educational system of different countries. Investigated problem. Theoretical generalization of the concept of "competence" and the peculiarities of its formation in the process of professional training of applicants for higher education in European countries. Creation of a model of professional training for applicants for education of the first (bachelor's) level. Main scientific results. The definition of the concepts "competence" and "legal competence", which are most often used in pedagogical research, has been analyzed. The definition of "competence" within the competence-oriented approach is given. The competence-based approach in education is understood as training not just a specialist with a system of knowledge, but a high-level professional and a comprehensively developed personality. A model for the formation of legal competence of applicants for higher education has been created. Through the introduction of innovative methods into educational processes, the legal thinking of bachelors is developing. Legal competence presupposes a set of knowledge, skills, characteristics acquired by students in the learning process, necessary to perform certain actions in order to solve problems, tasks, situations in accordance with the prescriptions of the rule of law. The formation of a system of knowledge, abilities, skills, methods of activity in students in the learning process are significant. This requires both their psychological "restructuring" and the improvement of curricula and educational technologies. The traditional teaching of lectures and the conduct of seminars should be complemented by elective courses and special courses. The area of practical implementation of the research results. Formation of competencies in the process of professional training of applicants for higher education of the first (bachelor's) level in order to achieve programmatic learning outcomes, apply the acquired knowledge in future professional activities and everyday life. Innovative technological product. Creation of a training model for applicants for higher education based on a competence-oriented approach. Application area of an innovative technological product. Introduction of the educational model into the process of professional training of applicants for higher education of the first (bachelor's) level in order to promote the creation and strengthening of legal culture and creativity of students.

Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer

Subject of research: technology of high gravity brewing, developed to improve production efficiency and reduce energy consumption. This technology has a wide range of benefits, from improving process economics to reducing environmental impact. Investigated problem: despite the presence of significant advantages, there are a number of problems in the technology of high gravity brewing that need to be solved. The main problem is to reduce the foam stability of the resulting beer, which, together with the appearance, aroma and taste, is the most important attributes of the quality of the beverage for the consumer. The stability and texture of the foam depend, among other things, on the quality of grain and hop raw materials, and the course of technological processes. Elevated levels of key malt proteins (LTP1, Z4 and Z7) and hop α-acids have a positive effect on foam quality. Yeast protease A has a negative effect. Yeast secretes this enzyme to a greater extent during fermentation of high gravity wort, which may be one of the reasons for the decrease in foam stability in high gravity brewing. High molecular weight a- and b-glucans with hydrophilic properties can play an important role in foam stabilization. They increase the viscosity of the liquid, slow down its drainage from the foam segments and thereby increase the foam retention. Main scientific results: the effect of hydrocolloids (highly methoxylated pectin, carboxymethyl cellulose, xanthan gum, guar gum, a mixture of xanthan and guar gum) on foam performance and beer filtration rate was investigated. The advantages of pectin as an additive allowing to stabilize beer foam, in particular, in high gravity - brewing, have been established. The recommended dosage of the additive is 0.4-1 g/hl. Highly methoxylated pectin is a good alternative to the currently widespread use of propylene glycol alginate. The area of practical implementation of the research results: brewing companies. Innovative technological product: highly methoxylated pectin as a stabilizing additive for beer foam. Scope of application of the innovative technological product: the use of highly methoxylated pectin as additives that stabilize beer foam, in particular in high gravity brewing.

A Consumer Approach towards Assessing the Value of Co-Creation

<p>The classic view of marketing has always regarded the customer as external to the firm and a passive recipient of the firm’s value creation effort. However, there is an increasing conception that in order to succeed in today’s challenging market environment, value needs to be co-created by companies and consumers, and co-creation is seen as an innovative method to facilitate these value creation activities. One of the primary limiting factors of greater consumer engagement has historically been the poor connectivity between customers and producers. The Internet is regarded as a new form of technology that significantly facilitates and enhances the connectivity between customers and producers, and through this, the phenomenon of virtual co-creation emerged. Virtual co-creation is a considerably new and growing phenomenon that offers a new opportunity for marketers to better satisfy customer requirements by involving them more fully in the creation of a new product. While the concept of virtual co-creation has been thoroughly examined at a conceptual level, empirical research in this concept is limited and has primarily focused on co-creation in a firm setting. Thus, minimum attention has been paid to the phenomenon of co-creation from a consumer perspective. Specifically focusing on co-creation in the New Product Development context, this study examines consumer value perceptions of the virtual co-creation method, and its subsequent impact on consumer future intention to use the co-creation method. A Value-based Technological Acceptance Model was adopted to measure consumers’ value perception of the co-creation method. Using My Starbucks Idea and Dell’s Design Studio as the examples, this model was empirically tested in two instances: 1) the ‘contribution’ & non-technological product category, and 2) the ‘selection’ & technological product category. The study found that consumers, in general, had a positive value perception of co-creation methods, which, in turn, positively influence their future intention to use the co-creation method. This confirmed that virtual co-creation, as a new method for firms and consumers to collaborate in creating a new product, was well received by consumers. With the existence of this opportunity for collaboration, virtual co-creation is deemed to be a trend that is hard to ignore as it offers a promising and a more holistic approach to a New Product Development strategy.</p>

A Consumer Approach towards Assessing the Value of Co-Creation

<p>The classic view of marketing has always regarded the customer as external to the firm and a passive recipient of the firm’s value creation effort. However, there is an increasing conception that in order to succeed in today’s challenging market environment, value needs to be co-created by companies and consumers, and co-creation is seen as an innovative method to facilitate these value creation activities. One of the primary limiting factors of greater consumer engagement has historically been the poor connectivity between customers and producers. The Internet is regarded as a new form of technology that significantly facilitates and enhances the connectivity between customers and producers, and through this, the phenomenon of virtual co-creation emerged. Virtual co-creation is a considerably new and growing phenomenon that offers a new opportunity for marketers to better satisfy customer requirements by involving them more fully in the creation of a new product. While the concept of virtual co-creation has been thoroughly examined at a conceptual level, empirical research in this concept is limited and has primarily focused on co-creation in a firm setting. Thus, minimum attention has been paid to the phenomenon of co-creation from a consumer perspective. Specifically focusing on co-creation in the New Product Development context, this study examines consumer value perceptions of the virtual co-creation method, and its subsequent impact on consumer future intention to use the co-creation method. A Value-based Technological Acceptance Model was adopted to measure consumers’ value perception of the co-creation method. Using My Starbucks Idea and Dell’s Design Studio as the examples, this model was empirically tested in two instances: 1) the ‘contribution’ & non-technological product category, and 2) the ‘selection’ & technological product category. The study found that consumers, in general, had a positive value perception of co-creation methods, which, in turn, positively influence their future intention to use the co-creation method. This confirmed that virtual co-creation, as a new method for firms and consumers to collaborate in creating a new product, was well received by consumers. With the existence of this opportunity for collaboration, virtual co-creation is deemed to be a trend that is hard to ignore as it offers a promising and a more holistic approach to a New Product Development strategy.</p>

Integration of kinematic and dynamic mathematical models of a two-axle electric car in the problem of estimating its stability on turns

Object of research: the process of movement of cars with internal combustion engines or the electric drive on a road curve. Investigation problem: assessment of the stability of cars with internal combustion engines or electric drive on a road curve and determination of conditions of its ensuring. The main scientific result. The article evaluated the stability of cars with internal combustion engines or electric drive on a road curve and determines the conditions of its ensuring using an algorithm that combines mathematical models of car movement on a road curve, synthesized based on balance equations of both kinematics and dynamics. The proposed models consider the change in speed of cars while driving on a road curve, and therefore belong to the class of differential equations. The analysis of these models allows calculating changes in time of values of limiting and critical speeds of movement of the car on a road curve. The article identifies the prospects of integration into this set of mathematical models another one, synthesized in the space of linguistic variables that characterize the uncertainty of the road surface and the degree of tire wear on different wheels of the car. The area of practical application of the research results: Automotive enterprises specializing in equipping cars with traffic control systems. Innovative technological product: A method of determining the limiting parameters of movement of the car on road curves, at which the car does not overturn while passing turns, and an algorithm for its implementation, which combines kinematic and dynamic mathematical models of car movement on the road curve. Scope of application of the innovative technological product: Equipping cars with additional control systems that assess the critical values of the traffic parameters on turns to ensure the conditions of non-overturning when the car passes these turns