Prepare the text for the actual video. Only the text is needed. I don’t know how many
pages for sure though. So let me know.
Instructions on Assessment:
Select a ‘real world’ company of your choice which satisfies the following criteria 1) is a minimum of 20 years
old, 2) has more than 10,000 employees and 3) has an operational presence in more than five countries 4) is
listed on a stock exchange(s) and 5) has paid dividends.
Prepare record and upload the link to an individual oral video presentation of 15 minutes in length.
Your presentation should discuss the effectiveness of the company’s practices and structures regarding the
three following themes:
- The role of board of directors in corporate governance and competitiveness
- Performance of Socially Responsible investment (SRI) stocks
- Analysis and evaluation of investments for value creation
(Indicative oral video presentation length for required 1-3 above: 12 minutes)
Having analysed the above three themes for your selected company, discuss how would you as a finance
professional help the company take business expansion related strategic decisions in a competitive
environment where responsible business practices may have a price.
(Indicative oral video presentation length for required 4 above: 3 minutes)
Please note that your oral discussion must be critical; you should therefore compare the company’s practices
and structures with other company (ies). You are also required to utilise relevant heoretical frameworks,
models and literature in your discussion of the effectiveness of the company’s practices and structures
regarding the three themes above.
acted as a linkage with other ingredients in a processed cheese analogue, made the product more compact with less pores and as a result higher storage modulus41. Dynamic rheology can provide useful information on the heat-induced changes that occur to imitation cheese viscoelasticity. Temperature sweep test of processed cheeses with different tomato and asparagus powder content from 25 to 80 °C were determined at frequency of 10 1/s and strain of 1%. For all products at 25 °C, the values of Gʹ were significantly (P < 0.05) higher than Gʺ (Figs. 4 and 5), indicating the dominant elastic character of the PC. Gʹ values decreased with increasing temperature from 25 to 80 °C, as has previously been observed in natural cheddar cheese42 and in imitation Mozzarella cheese43. This indicates that the cheese matrix became less elastic with increasing temperature. This may have been caused by liquefaction and deformation of the fat globules which may plasticized the protein matrix and weakening of protein-to-protein interactions within the casein network which, all of these, allowing the protein matrix to flow44. Gʹ and Gʺ of PCT samples at 25 °C was lower than those of control sample and samples with higher concentration of tomato powder, had lower Gʹ and Gʺ (Fig 4). These results showed that adding tomato powder in PC, decreased the firmness of that. Gʹ of PCT samples slightly increased or became liner at more than about 60 °C. It means that after this temperature some kind of solidification occurred in the samples. Imitation cheese containing inulin had similar behavior at 55°C39. Gʹ and Gʺ of PCA samples also decreased with the increasing of temperature and were significantly higher than control sample at less than about 53°C, but above that temperature, Gʹ and Gʺ of PCA were lower than those of control sample (Fig 5). The results indicated that adding asparagus to the processed cheese formulation significantly (P < 0.05) strengthened the cheese structure at low temperatures. Gʹ and Gʺ of PCA samples at more than abou>GET ANSWER