Connecting Research and Practice for Educational Improvement presents powerful arguments and richly illustrated cases for how more collaborative relationships between researchers and educators can yield more relevant research that impacts practice. This book can be useful for anyone teaching or learning about research–practice partnerships, in both school and out-of-school settings. The chapters highlight the different dispositions and skills needed to cultivate ethical relationships and promote equity through partnerships and provide rich frameworks for guiding future work.
Connecting Research and Practice for Educational Improvement presents powerful arguments and richly illustrated cases for how more collaborative relationships between researchers and educators can yield more relevant research that impacts practice. This book can be useful for anyone teaching or learning about research–practice partnerships, in both school and out-of-school settings. The chapters highlight the different dispositions and skills needed to cultivate ethical relationships and promote equity through partnerships and provide rich frameworks for guiding future work.
The quality of olive oil is largely determined by the minor components, especially volatile (aroma, flavour) and phenolic (flavour, antioxidant) compounds. We have devoted a large part of this study in identifying and monitoring these compounds (among others) in fruit, and during processing and oil storage, while exploring how these stages may affect levels of these compounds and hence consumer satisfaction and acceptance. We show in this study that it is possible to have objective, reproducible, reliable measures of many of the compounds that affect the sensory properties of olive oil, and hence consumer satisfaction and acceptance.
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