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A Universidade Católica Portuguesa (The Catholic University of Portugal)

A Universidade Católica Portuguesa foi criada em Braga em 1967, ao abrigo da Concordata de 1940 entre o Governo da República Portuguesa e a Santa Sé, e obteve o seu reconhecimento oficial em 1971. Tem centros regionais em Braga, Lisboa (com pólos em Lisboa e Sintra), Porto e nas Beiras (com pólos em Viseu e na Figueira da Foz). Marca a continuidade da presença secular da Companhia de Jesus no campo universitário. Os Jesuítas têm sido, desde o século XVI, criadores de cultura e promotores do desenvolvimento das sociedades em que se inserem. Fazem-no numa atitude de anúncio do Evangelho de Jesus Cristo e de promoção da justiça. Hoje, o seu reitor é Manuel Braga da Cruz.
The Catholic University of Portugal also referred as Católica or UCP for short, is the only concordatary university (non-state-run university with concordatary status) of the Catholic Church, in Portugal. Although it is just one university, it is made up of four major regional centres, Beiras, Braga, Lisbon (the headquarters) and Porto. Today UCP consists of 18 faculties, schools and institutes, which are the basic education and research units.

More information: http://en.wikipedia.org/wiki/Universidade_Cat%C3%B3lica_Portuguesa

“Evolving From Value Chain to Value Grid” Frits K. Pil e Matthias Holweg Fundamentos e Temas Actuais de Gestão Realizado por: Bruno Fernando Lucília Nunes Rui Sol

“Evolving From Value Chain to Value Grid” Frits K. Pil e Matthias Holweg Fundamentos e Temas Actuais de Gestão Realizado por: Bruno Fernando Lucília Nunes Rui Sol
Mestrado em Gestão Fundamentos e Temas Actuais da Gestão Tema: “Taking measures of Outsourcing Providers”

Mestrado em Gestão Fundamentos e Temas Actuais da Gestão Tema: “Taking measures of Outsourcing Providers”

“Sustainability Through Servicizing” Sandra Rothenberg, 2007

“Sustainability Through Servicizing” Sandra Rothenberg, 2007

Entrance CAREER FORUM CATÓLICA 2010 1st Floor Type Cost Space Official Sponsors 9, 11, 12, 13 Platinum 600€ 4, 5, 6, 16, 17, 19, 22, 23 Gold 450€ 10, 14, 15 , 21 Silver 350€ 1, 2, 3, 7, 8, 18, 20 + Networking Event with Master students (exclusively to 8 companies) 200€ Platinum – The maximum dimension of the stand is 1,5mx1,5m. This measure will be properly marked in the floor. The stand must be supplied by the company. Gold – This space has a prime location in Career Forum. The space will have 1 table, 2 chairs, towel (supplied by the School) and 2 banners (supplied by the company with a maximum size of 200cmx80cm each). Silver – The space will have 1 table, 2 chairs, towel (supplied by the School) and 2 banners (supplied by the company with a maximum size of 200cmx80cm each). 3 4 7 5 6 8 9 10 11 12 13 15 16 17 22 23 14 1 2 20 21 18 19

Development of a tailor-made active packaging system for cheese INTRODUCTION Saloio cheese, as many other cheeses, undergoes a maturation process after manufacture. According to the ripening conditions the cheese is exposed to, this process constrains the texture and the flavour of the cheese. When a packaging system is used, with the objective of extending the shelf-life of the cheese, the maturation process has to be considered. Saloio cheese is currently sold net-packaged or vacuum packaged. Neither of these packaging systems is considered satisfactory: net-packaged cheese gets very hard because of an excessive water loss, while vacuum packaged cheese, due to water retention inside the package turns white and looses texture properties. Using a packaging system with a tailor-made moisture barrier, i.e., allowing for water loss, but at a lower rate, the cheese’s shelf life can be extended. The objective of the present work was the evaluation of different packaging systems (different moisture barriers) in order to find out the more adequate range of permeabilities for cheese preservation and evolution after packaging. Cheese packaged in net and cheese packaged in high barrier material with oxygen absorbers were also monitored for comparison, as these are the two most extreme situations in terms of the properties imparted to the cheese. MATERIALS AND METHODS REFERENCES [1] – Thompson, Bob. 2004. Printing Materials Science and Technology (2nd ed.) Pira International...

Lynn J. Frewer Food Safety and Consumer Behaviour University of Wageningen Consumer perceptions, behaviour and microbial food safety. Implications for Listeria control.

The development and progress of a risk-based strategy for the control of Listeria monocytogenes in New Zealand Marion Castle and Scott Crerar

Phenotypic and corresponding transcriptomic responses of L. monocytogenes in the presence of unprotonated organic acids John P. Bowman TIAR/School of Agricultural Science University of Tasmania Hobart, Tasmania Australia
Clinical Listeriosis: What’s New? W F Schlech MD, FACP, FRCPC

Clinical Listeriosis: What’s New? W F Schlech MD, FACP, FRCPC

Ecology of L. monocytogenes and Listeria spp. in natural and food associated environments Martin Wiedmann Department of Food Science Cornell University Ithaca, NY E-mail: mw16@cornell.edu Phone: 607-254-2838
ISOPOL XVII, Porto, 5-8 May 2010

ISOPOL XVII, Porto, 5-8 May 2010

Andrew Wadge Chief Scientist Food Standards Agency, UK How can the social sciences help us understand the prevalence of listeriosis in the UK?
ANALÍTICA EM ESTUDO

ANALÍTICA EM ESTUDO

THE 12 DIFFERENT WAYS FOR COMPANIES TO INNOVATE Universidade Católica Portuguesa VISEU Fundamentos e Temas Actuais da Gestão
A Gestão de Higiene Tim Hogg ESB-UCP 2002

A Gestão de Higiene Tim Hogg ESB-UCP 2002
A Gestão de Higiene Tim Hogg ESB-UCP 2002

A Gestão de Higiene Tim Hogg ESB-UCP 2002
A Gestão de Higiene Tim Hogg ESB-UCP 2002

A Gestão de Higiene Tim Hogg ESB-UCP 2002

formadora _ Susana Caldas Fonseca sala _ LA 320 traz as tuas dúvidas tens um professor para as esclarecer Vem ao SeCAA dia 14 às 16 horas (antes do atelier) SeCAA serviço de carreiras e apoio ao aluno
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