Marek Goliński

Model of Competency Management in the Network of Production Enterprises in Industry 4.0—Assumptions

The aim of this paper is to formulate assumptions—the point of departure for a model of competency management in a network of cooperating employers, whose goal is to increase the competitiveness of industry within the concept of Industry 4.0. In a knowledge-based economy, competencies are becoming a key non-material resource, with a significant influence on the development of enterprises, and on skilful use of new technologies, such as the Internet of Things, in order to create competitive advantage. The introduction gives a review of literature dealing with the influence of competencies on creating a smart factory, and the exchange of knowledge and skills within the network of production enterprises. The second part of the paper presents results of the research on key competencies possessed by generation Y. They were then compared to the demand of employers of chosen key enterprises in the region of Wielkopolska for certain skills and with competencies of the future in a smart factory. The final part presents assumptions for the model of knowledge management in production enterprises that aspire to use new technologies in the network, in accordance with the concept of Industry 4.0.

Postawy osób starszych z terenu Wielkopolski wobec żywności funkcjonalnej w zależności od ich aktywności życiowej – badania pilotażowe

Due to the increasing share of the elderly in the population of developed countries and studies that indicate that aging is positively correlated with poorer nutritional status, it would make sense to spread the consumption of functional foods among seniors. The aim of the work was to determine the perception of functional food by elderly people depending on their vital activity. In the study survey questionnaire was used, consisting primarily of closed questions. In direct survey participated 140 people at the age of 65 from the Wielkopolska region. Women accounted for 66% of the respondents. Respondents were divided into 2 groups – active physically and mentally (respondents doing sports every day, leading social and charitable activities, participants in classes at the University of the Third Age), and less-active. The answers were analysed Chi-square test α = 0.05 signifi cance level (Statistica Soft Ware 7.0). On the basis of the carried out study were found better attitudes towards functional foods among people with more active life. More than a half of the “active” respondents had no concern with respect to functional foods, while 20% of the people from “inactive” group believed the products to be promoted as healthy only as an advertising ploy. Most of the “active” respondents associated functional food as pro-healthy food. The application of functional foods can translate into improving health quality of life of older people, which is why it is worthwhile to support activation measures of seniors and increase their knowledge of these products.