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Managing People, Knowledge & Change - Magisterprogram
Ekonomisk utveckling och tillväxt - Masterprogram
Ämneslärarutbildning med inriktning mot gymnasieskolan, Ingång engelska
Ämneslärarutbildning med inriktning mot gymnasieskolan, Ingång svenska
Fyra förutsättningar för det hälsofrämjande ledarskapet
Labour market regulations, changes in working life and the importance of apprenticeship training : A long-term and comparative view on youth transition from school to work
What is the significance of regulations of job contracts and wages when it comes to young people’s access to labour market? This is an issue that has attracted and continues to attract a great deal of interest in both research and politics. Proposals for deregulated employment protection and reduced entry-level pay recur regularly in public debate. In our view it is incomprehensiblehow sectors of
Kompletterande pedagogisk utbildning, Inriktning mot årskurs 7-9, 2 ämnen
Kompletterande pedagogisk utbildning, Inriktning mot gymnasieskolan, två ämnen
Samverkan med relevans : en studie om hur skola och museum möts i styrning och praktik
Communism in East and Central Europe: Present, Past, and Future Perspectives
Consistent pricing of VIX options
Ämneslärarutbildning i musik med inriktning mot gymnasieskolan, Instrumental ensemble, klassisk
Economic History: The Rising Giants - China and India Entering the Global Scene
Ämneslärarutbildning med inriktning mot gymnasieskolan, Ingång svenska som andraspråk
Kompletterande pedagogisk utbildning (grundnivå), Inriktning mot gymnasieskolan, ett ämne
Kompletterande pedagogisk utbildning (grundnivå), Inriktning mot årskurs 7-9, ett ämne
Carbon metabolism in non-conventional yeasts: biodiversity, origins of aerobic fermentation and industrial applications
Abstract: For millennia, the “yeast” Saccharomyces cerevisiae remains by far the most extensively studied and exploited yeast in food and industrial applications. A number of researches and developments have been done since the establishment of the biochemical function of yeast by Louis Pasteur in 1860, however modern lifestyles often connected to food related health trends demand new and innovati