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Young men and women dominate different niches of science education in Australia, but how this divide varies between university and post-secondary vocational education and training (VET) is not well understood. Therefore, I compare courses in both sectors to assess if the male–female gap at later stages of education mirrors adolescent career plans and subject choices made in secondary school. Multinomial logistic regressions estimated on data from the Longitudinal Survey of Australian Youth (Y06) illustrate the extent to which the gender divides in secondary and post-secondary education correspond with one another. Y06 started with the 2006 Australian Programme for International Student Assessment (PISA). Each year until 2013, a nationally representative sample of youth, who were nearly 16 years old in 2006, reported their schooling and work experiences. I find that Australian women rarely specialise in physics, engineering and technology (PET); in contrast, they dominate the life sciences. While post-secondary science is segregated by gender everywhere, the disparity within VET is much deeper due to a large share of PET enrolments. VET students, who come from modest socio-economic backgrounds and have less academic success at school, learn in more segregated environments than their university peers. This analysis suggests that gender divides will be particularly hard to close within post-secondary VET, even if schools succeed in eradicating gender differentials in students’ career aspirations, science performance, self-concept and choices of science subjects.

Our first goal is to discuss new information for national policymaking which may arise from the analyses of international achievement study data. The second is to illustrate this potential by exploring determinants of students' career plans in a cross-national perspective. Using neo-institutionalism as our theoretical framework, we propose that the influence of a global educational ideology encourages high levels of occupational ambitions among students. This is particularly the case in countries where the transfer of this ideology is supported by the reception of aid for education, where economic prosperity is at modest levels but the service sector employment is expanding. To explore this proposition, we analyze students' occupational expectations using the 2006 PISA surveys from 49 countries. We account for a broad range of possible determinants by estimating three-level hierarchical models in which students are clustered in schools and schools within countries. We find that at individual and school levels, ambition is positively correlated with economic and noneconomic resources. In contrast, students in poorer countries, where secondary education is not yet universally accessible, tend to be more ambitious. The global educational ideology, indicated by the reception of education-related aid, is associated with student career optimism, while students in affluent nations with less economic inequality have modest occupational plans. In addition, the rate of service sector expansion is positively related to high levels of ambition. These patterns hold even after we control for cross-national variation in the extent to which PISA respondents represent populations of 15-year-olds in their countries.

This paper aims to present recently published resources on library instruction and information literacy, providing an introductory overview and a selected annotated bibliography of publications covering various library types, study populations and research contexts.

This paper introduces and annotates English-language periodical articles, monographs, dissertations, reports and other materials on library instruction and information literacy published in 2019.

The paper provides a brief description of all 370 sources and highlights sources that contain unique or significant scholarly contributions.

The information may be used by librarians, researchers and anyone interested as a quick and comprehensive reference to literature on library instruction and information literacy.

In the 19th and at the beginning of the 20th century, the role and character of the Polish family was prescribed by specific political conditions. Because of the repressions against Poles (especially in the parts of Poland which were under Prussian and Russian occupation) and the lack of a national education system and other specific social institutions, the family took over some functions that, under normal conditions, would have been fulfilled by these institutions (Bojar, 1991). This occurred over the past 120 years, after the loss of nationhood in 1795. It is assumed that next to the Church, the family played the deciding role in the transmission of many values and skills that are necessary for sustaining national identity. “Poland became a family” (Łoziński, 1958) not only because “occupants did not manage to control the Polish home” but also because, after 1945, the family was the basic reference group for Polish society.

Despite more than 50 years of research into gender and work, the impact of women occupying managerial positions persists to be under-represented in mainstream human resource management (HRM) literature. The purpose of this article is to identify and explore the perceptions of women who decided to choose their career path either in IT or HR positions to explore their motivation, career strategies and success factors.

Twenty semi-structured interviews were conducted with women occupying either IT or HR managerial positions. The study included two datasets: (1) women representing managerial positions in IT and (2) women representing managerial positions in HR.

Women holding HR managerial positions took action to achieve the intended position in their dream industry since their studies. On the contrary, the choice of the IT industry was one undertaken by candidates with no previous IT experience. Because the IT sector is dominated by men, women in these positions still had to prove their competences.

The research showed that women cannot be ignored in the science, technology, engineering and mathematics (STEM) industry, and they prove a valuable resource for managerial positions in IT or HR departments in many sectors.

The research underpinned a new boundaryless career model for both HR and IT positions.

Flour from oat grain is characterised by a high content of protein and β-glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to determine the influence on the physical properties of bread made of wheat flour, following the addition of oat flour. The purpose was also to find a recipe for a new product with higher nutritional value, which would then be acceptable for consumers.

In addition to wheat flour, flour made of oat grains, obtained from the naked Nagus variety (hulless oat), was added. The flour was analysed for moisture, dry matter, proteins and β-glucans, as well as total dietary fibre − soluble and insoluble. The dough was made with wheat flour according to a recipe, which included yeast, salt and water as well as extra oat flour in various proportions − 15, 25 and 30%, respectively. The bread was baked using a direct single-phase method developed by the Baking Institute in Berlin. Both the physicochemical and sensory evaluation were carried out on the bread.

The recipe for wheat bread that included 15% proportion of oat flour supplement was found to be the most acceptable in both the sensory (n = 30) and qualitative evaluation and would be suitable to produce nutritious bread. The use of 25% and 30% additions of oat flour resulted in a reduction in bread weight, volume and yield, which ultimately lead to an increase in overall baking losses.

This study proved that 15% oat flour could be used as an optimum addition for the production of wheat-oat bread. This bread may lead to a new assortment of bakery products with pro-health properties.