Comparison Experienced and Les Experienced Academic Staffs’ Beliefs on Post Graduate Stuedents’ Educational Quality (PEQ): Case Study University of Guilan and Islamic Azad University, Rasht Unit, Iran

Abstract

The present paper investigated the relationship among the level of experience of academic staffs, the beliefs they hold and the outcome of their successfulness in teaching quality. Two research questions have been rose which are concluded: whether teaching experiences affect the efficiency of teaching and whether the beliefs of academic staffs about teaching affect how well their students' satisfaction. The investigation is based on a study of the approach to PEQ, by 15 experienced and 15 less experienced academic staffs in two different Universities. All the academic staffs were involved in the postgraduate programs in the University of Guilan and Islamic Azad University in the Rasht Unit. All 15 experienced had at least 10 years of experience in teaching and the less experienced staffs had less than 5 years of experience and most of them had no formal practice. The research procedure involved semi-structured interviews with the academic staffs and questionnaire with post graduate students. Academic staffs' interviews included questions about how they planned their conceptions of PEQ the results showed that the experienced academic staffs employed an interactive and discovery approach to their teaching. Some of the questions asked in lessons were quite demanding cognitively. This should communicate two important messages to the post graduate students. The first was that they were responsible for their own teaching process and the second one was that teaching was about making sense out of interactions.

Nutraceutical, thermophysical and textural characteristics of papaya (Carica papaya L) and incidence for post-harvest management

“…Among the models used to predict thermophysical properties, the most widely used mathematical model for thermophysical properties is the one developed by Choi and Okos (1986) , based on the temperature and the composition of the food moisture, protein, fat, fiber, carbohydrates and ash. Fruit and vegetable thermal properties are needed to calculate the cooling or heating speed and are required in important operations such as blanching, pasteurization, evaporation, frying, refrigeration, freezing, sterilization and drying, which are common in foods where there are mass and energy transfers ( Alvis et al., 2012 ; Alvis et al., 2015 ; Sadeghi et al., 2012 .) The nutraceutical capacity of a fruit is determined by important health components, such as vitamins and phenolic compounds.…”