This research in progress paper investigates the multifaceted factors shaping the work-related attitudes of top managers in organizations with a focus on Germany. Through in-depth interviews with seasoned experts, it reveals crucial work attitudes, examines the impact of interpersonal and procedural factors, and evaluates information’s role in the principal-agent relationship at top management levels. The findings challenge conventional assumptions, providing different perspectives on leadership and highlighting the evolving nature of management practices in the digital age. The study also explores potential differences between top IT managers and other C-level roles, investigating their implications. The results of this research based on expert interviews are used in a broader context of research to triangulate literature analysis findings and quantitative surveys in order to develop a comprehensive understanding of factors influencing top managers’ work attitudes. Semi-structured expert interviews were conducted to gain a comprehensive perspective on the influencing factors of work attitudes in top management functions. Six German experts participated, bringing diverse backgrounds and affiliations with professional associations. Despite varied perspectives, universal importance was identified in key work attitudes, challenging assumptions of significant differences between employer and employee representatives. A novel contrast between hierarchical and broader perspectives within owner and worker associations emerged, suggesting a need for a more comprehensive understanding of management approaches. Additionally, interpersonal factors in leadership, information flow, trust-building, were highlighted as contributions. Furthermore, distinctions and commonalities between IT management and other top managerial roles were identified. This study both confirms existing knowledge and introduces valuable insights to management science, potentially shaping future research and practices.

Puffed grains made from whole wheat, corn or rice grains are ready-to-eat breakfast cereals that do not require additional preparation. Two recipes for puffed grain coatings were developed in the previous studies. Sunflower oil was used in the coating, which may affect storage stability. Due to lipid hydrolysis, free fatty acids may be released, causing rancid off-flavour. The aim of this study was to determine the changes in the acid value of lipids and sensory attributes of sweet-coated puffed wheat grains ‘Badyrak vanilla’ (BV) and ‘Badyrak with whey’ (MC) depending on temperature during their eight-month storage. The products were packaged in metallised polypropylene pouches, 30 g each. The acid value was studied monthly at different storage temperatures (20 ± 2 °С and 4 ± 2 °С). In puffed wheat grain products, 65% of fatty acids are polyunsaturated, 25% monounsaturated, and 10% saturated. The high proportion of unsaturated fatty acids over saturated makes oil more susceptible to oxidation. Literature studies and sensory evaluation of puffed wheat grains allowed setting a limiting acid value at 4.0 mg KOH gE−1 lipids. The increase in acid value was storage temperature dependent. Thus, the acid value exceeded the established limit in the fifth month for MC and the sixth month for BV when stored at 20 ± 2 °С. At the same time, noticeable changes in puffed wheat grain flavour were observed. The temperature coefficient (Q10) for MC was 2.0, whereas for BV it was 1.5, indicating that the acid value increase in MC was more affected by temperature than that in BV.

In recent years, the demand for organic fermented dairy products has been growing. Lactic acid bacteria (LAB) are of major interest in the food industry due to their ability to form the quality and functionality of fermented products. A significantly higher LAB cell count is presented in organic (ORG) fermented products such as yoghurt and kefir, than their conventional (CONV) counterparts. There is still a lack of information on the possible explanation and evidence of ORG milk as a better medium for LAB growth. The aim of the present review is to summarise the results of research articles on the milk compounds and their effect on LAB growth, and to identify differences between ORG and CONV milk that may provide a plausible explanation for their influence on LAB growth in ORG milk. The monographic method was used in this study. According to the previous research, significant differences were established in a content and range of carbohydrates, nitrogen sources, fats, macro elements and microelements, as well bioactive compounds in ORG and CONV milk. The composition of ORG milk may have potential benefits for the development of LAB due to the higher concentration of peptides and long-chain polyunsaturated fatty acids in it.