natgillin/translations-raw huggingface dataset:
In this lecture Professor Billett will focus on learning through practice by drawing on historical anthropological, cognitive research in an analysis of what learning through occupational practice implies – theoretically and practically. 
Professor Billett trekker på historisk, antropologisk, kognitiv forskning i en analyse av hva læring i yrkesutøvelse innebærer – teoretisk og praktisk.
Lecture at Kjeller Campus: 
Forelesning på Kjeller:
In this lecture Professor Billett will address important questions related to vocational education. 
Forelesningen tar opp sentrale spørsmål knyttet til yrkesutdanning.
He will among other things emphasise the complexity of occupational practice which is not necessary founded on higher education. 
Han vil bl.a. framheve kompleksiteten i yrkesutøvelse som ikke nødvendigvis bygger på høyere utdanning.
Who is Stephen Billett? 
Hvem er Stephen Billett?
Dr. Stephen Billett is Professor of Adult and Vocational Education in the School of Education and Professional Studies at Griffith University, Brisbane, Australia and also an Australian Research Council Future Fellow. 
Dr. Stephen Billett is Professor of Adult and Vocational Education in the School of Education and Professional Studies at Griffith University, Brisbane, Australia and also an Australian Research Council Future Fellow.
Stephen has worked as a vocational educator, educational administrator, teacher educator, professional development practitioner and policy developer within the Australian vocational education system and as a teacher and researcher at Griffith University. 
Stephen has worked as a vocational educator, educational administrator, teacher educator, professional development practitioner and policy developer within the Australian vocational education system and as a teacher and researcher at Griffith University.
Since 1992, he has researched learning through and for work and has published widely in the fields of vocational learning, workplace learning and conceptual accounts of learning for vocational purposes. 
Since 1992, he has researched learning through and for work and has published widely in the fields of vocational learning, workplace learning and conceptual accounts of learning for vocational purposes.
His sole authored books include Learning through work: Strategies for effective practice (Allen and Unwin 2001); Work, change and workers (Springer 2006) Vocational Education (Springer 2011) and edited books Work, Subjectivity and Learning (Springer, 2006) Emerging Perspectives of Work and Learning (Sense 2008), Learning through practice (Springer 2010) and Promoting professional learning (Springer 2011). 
His sole authored books include Learning through work: Strategies for effective practice (Allen and Unwin 2001); Work, change and workers (Springer 2006) Vocational Education (Springer 2011) and edited books Work, Subjectivity and Learning (Springer, 2006) Emerging Perspectives of Work and Learning (Sense 2008), Learning through practice (Springer 2010) and Promoting professional learning (Springer 2011).
He is currently preparing a manuscript entitled the Integration of Practice-based Learning in Higher Education Programs . 
He is currently preparing a manuscript entitled the Integration of Practice-based Learning in Higher Education Programs .
He is the founding and Editor in Chief of Vocations and learning: Studies in vocational and professional education (Springer) and lead editor of the book series Professional and practice-based learning (Springer) and lead editor for the forthcoming International Handbook of Research in Professional and Practice-based Learning with colleagues from Germany. 
He is the founding and Editor in Chief of Vocations and learning: Studies in vocational and professional education (Springer) and lead editor of the book series Professional and practice-based learning (Springer) and lead editor for the forthcoming International Handbook of Research in Professional and Practice-based Learning with colleagues from Germany.
He was awarded a 2009-2010 Australian Learning and Teaching Council (ALTC) National Teaching Fellowship that identified principles and practices to effectively integrate learning experiences in practice and academic settings. 
He was awarded a 2009-2010 Australian Learning and Teaching Council (ALTC) National Teaching Fellowship that identified principles and practices to effectively integrate learning experiences in practice and academic settings.
In June 2011, he commenced a four-year Australian Research Council Future Fellowship on learning through practice, which aims to develop a curriculum and pedagogy of practice. 
In June 2011, he commenced a four-year Australian Research Council Future Fellowship on learning through practice, which aims to develop a curriculum and pedagogy of practice.
Foto: Griffith University 
Foto: Griffith University
The strategic work 
Det strategiske arbeidet
The article is written by senior researcher Øystein Spjelkavik (WRI/AFI). 
The article is written by senior researcher Øystein Spjelkavik (WRI/AFI).
Sweden and Norway took to SE most rapidly during the 1990s, followed by Finland and Iceland. 
Sweden and Norway took to SE most rapidly during the 1990s, followed by Finland and Iceland.
In Denmark, SE is still virtually an unknown concept, although there are practices that resemble and are inspired by SE. 
In Denmark, SE is still virtually an unknown concept, although there are practices that resemble and are inspired by SE.
Several reports have indicated that SE in the Nordic countries is a successful approach to support disabled job seekers to get and keep a job in the ordinary labour market. 
Several reports have indicated that SE in the Nordic countries is a successful approach to support disabled job seekers to get and keep a job in the ordinary labour market.
However, SE is still not a large proportion of all work-related measures for people with vocational disabilities; in the Nordic countries the traditional sheltered sector and ‘train then place’ measures of vocational rehabilitation still prevail. 
However, SE is still not a large proportion of all work-related measures for people with vocational disabilities; in the Nordic countries the traditional sheltered sector and ‘train then place’ measures of vocational rehabilitation still prevail.
See the article at publisher’s website 
See the article at publisher’s website.
LSG Sky Chefs is the world's leading provider of so-called in-flight services, and prepares on-flight meals for Lufthansa and many other airlines. 
LSG Sky Chefs er verdens største leverandør av såkalte «inflight services», og lager all maten til Lufthansa og mange andre flyselskaper.
The company has its own design team, but it also buys design services from external suppliers. 
De kjøper mye designtjenester, og har egne designere.
German designer José Delhaes took the initiative to cooperate with them while working as as a part-time teacher of the ten-credit course Sustainable Design Approaches in the master's programme in product design. 
Den tyske designeren José Delhaes tok initiativ til samarbeid med dem da han var engasjert som timelærer i 10-poengsemnet «Sustainable Design Approaches» (bærekraftige designtilnærminger), på masterstudiet i produktdesign.
Delhaes runs a design company outside Frankfurt, has a network of designers, and has worked on established brands such as Apple, Louis Vuitton and Hyundai. 
Delhaes driver designkontor utenfor Frankfurt, har et nettverk av designere og har jobbet med kjente merker som Apple, Louis Vuitton og Hyundai.
He approached his contacts in Lufthansa when he started working at HiOA, and LSG Sky Chefs showed an interest in cooperating. 
Han hadde kontakter i Lufthansa da han begynte å jobbe for HiOA, og LSG Sky Chefs var interessert i å samarbeide.
An agreement was made to run a project that should result in a deliverable and a report. 
Det ble gjort avtale om et prosjekt, som resulterte i en leveranse og en egen rapport.
Sustainable products 
Bærekraftige produkter
Together with LSG Sky Chefs, the product design students developed a scenario for in-flight sustainable projects and services. 
Produktdesignstudentene utviklet sammen med LSG Sky Chefs scenario for bærekraftige produkter og service om bord i fly.
The project is part of an LSG Sky Chefs enterprise in which university colleges and external designers look at future changes in travel patterns and needs and try to design appropriate and sustainable product scenarios. 
Prosjektet er en del av LSG Sky Chefs initiativ overfor høgskoler og eksterne designere, hvor de ser på framtidige endringer i reisemønster og behov, og proaktivt prøver å designe egnede og bærekraftige produktscenario.
The intention is that the ideas that evolve should stimulate work on long-term product development rather than be implemented directly. 
Fokuset er at idéene som kommer fram skal være impulser i langsiktig produktutviklingsarbeid, ikke at de skal brukes direkte.
Selected cooperation partners 
Utvalgte samarbeidspartnere
The cooperation partners have been carefully selected; HiOA was chosen because it has young designers and the facilities necessary for developing detailed design processes, with workshops and training in design theory. 
Samarbeidspartnerne er nøye valgt ut, HiOA fordi høgskolen har unge designere og nødvendige fasiliteter til å utarbeide detaljerte designprosesser, med workshops og bruk av designteori.
Another reason mentioned in the report written by LSG Sky Chefs is that HiOA focuses on topics such as sustainability, materials, and user friendliness. 
Høgskolen er også godt inne i emner som bærekraft, materialer og brukervennlighet, framheves det i rapporten LSG Sky Chefs utarbeidet om prosjektet.
"We wanted to gain new impetuses from young designers, students, combined with the experience of the teachers. 
– Vi ville ha impulser fra unge designere, studenter, kombinert med erfaringen til lærerne.
But above all, it was important for us to enter into a mutual exchange and to think about experiences and visions together," write design directors Daniel Knies and Volker Klag in LSG Sky Chefs. 
Først og fremst var det viktig med gjensidig utveksling, og diskutere erfaringer og visjoner, skriver designdirektørene Daniel Knies og Volker Klag i LSG Sky Chefs.
The goal is to offer passengers a product that inspires them, to make service as simple as possible, and to help the airline so that onboard services and products reflect its service standards and brand philosophy. 
Målet er å tilby passasjerene produkter som inspirerer, gjør service så enkelt som mulig, og bidrar til at service og produkt ombord reflekterer flyselskapets servicestandarder og merkefilosofi.
The project aimed to develop solutions for economy class that take into account aspects such as sustainability, passenger experience and new types of services as well as weight and space savings. 
Prosjektet tok sikte på å utvikle løsninger for økonomiklasse som tar hensyn til bærekraftighet, opplevelse for passasjerene og nye typer service, i tillegg til å spare vekt og plass.
Stimulating cooperation 
Utviklende samarbeid
"The fact that product design students at master's level have cooperated with a company owned by Lufthansa is exciting and offers new opportunities," says Petter Øyan, Dean of the Faculty of Technology, Art and Design. 
– At produktdesign har hatt et slikt løp på masternivå med en bedrift eid av Lufthansa, er spennende og gir muligheter, sier dekan på Fakultet for teknologi, kunst og design, Petter Øyan.
"The product design students have been able to team up with a major international player that buys many of its design services and that builds products at a high level of complexity in advanced design projects." 
– Produktdesign har fått spille på lag med en stor internasjonal aktør som kjøper mye designtjenester, og bygger produkter i en veldig kompleksitet i avanserte designprosjekter.
"Projects like this generate good ideas about developing teaching methods and undertaking new cooperation projects. 
– Prosjekter som dette gir gode idéer til utvikling av undervisningsmetoder og nytt samarbeid.
It also demonstrates the professional and industrial development perspectives in our programmes." 
Det viser også at vi har et faglig og industrielt utviklingsperspektiv på utdanningene våre.
"The companies we have cooperated with are essential when marketing design training programmes. 
– I markedsføringen av designutdanninger er navn på bedrifter man har samarbeidet med helt essensielt.
That of course applies in the case of Lufthansa and LSG Sky Chefs." 
Det gjelder selvfølgelig også Lufthansa og LSG Sky Chefs.
"Lufthansa and its subsidiaries are known for their involvement with design training programmes. 
– At Lufthansa og selskaper de eier involverer seg med designutdanninger er kjent.
We have had the opportunity to team up with a company that is actively engaged in design and the training of young designers," says Petter Øyan. 
Her har man hatt anledning til å spille på lag med en bedrift som har et aktivt forhold til design og designutdanninger, sier Petter Øyan.
The challenge of finding new opportunities 
Utfordre med andre muligheter
"Our starting point was to create something which LSG Sky Chefs could use. 
– Utgangspunktet var her at man skulle lage noe som LSG Sky Chefs kunne bruke.
The end result will not be pursued further, however, because it must align with broader strategies and does not fit into the phase in which the company currently finds itself," explains research fellow Halvor Skrede, who is responsible for the course entitled Sustainable Design Approaches. 
Det som ble utarbeidet tas imidlertid ikke videre, fordi det skal stemme over ens med større strategier, og ikke passer inn i fasen de nå er i, forteller stipendiat Halvor Skrede, som er ansvarlig for emnet «Sustainable Design Approaches”.
"But they wanted to set themselves a challenge and identify new opportunities and potential business concepts. 
– Men de ville utfordre seg selv, og finne ut hvor det kan være andre muligheter og potensielle businesskonsepter.
If they had worked directly on serving equipment, for example, they would have been more specific, but this was a far more conceptual approach, and our task was to challenge LSG Sky Chefs and what they do." 
Hadde de jobbet direkte med serveringsutstyr, for eksempel, hadde de vært mer konkrete, men dette var en mye mer konseptuell tilnærming der vi skulle utfordre LSG Sky Chefs og det de gjør.
"Nonetheless, they will benefit from what has been delivered?" 
– De har uansett nytte av det som er levert?
"Yes, they were very satisfied with the results, regardless of whether or not they pursue it further." 
– Ja, de var meget fornøyd med resultatene uavhengig av mulighetene for å trekke det videre.
The task of resolving complex problems 
Får brynt seg på komplekse problemstillinger
"What significance does a project like this have for the product design programme?" 
– Hva har et slikt prosjekt å si for produktdesignutdanningen?
"It is important that the students are given an opportunity to try their hand at resolving the kind of complex problems they will face in their professional career. 
– At studentene får brynt seg på komplekse problemstillinger de vil møte i arbeidslivet er viktig, spesielt i en slik kontekst.
LSG Sky Chefs were very clear about why they wanted to cooperate like this. 
For LSG Sky Chefs var veldig bevisste på hvorfor de ville samarbeide.
First and foremost, they wanted to challenge themselves, because our topic focuses heavily on sustainability." 
De var her først og fremst for å utfordre seg selv, fordi emnet vårt har mye fokus på bærekraft.
This presents considerable challenges." 
Det er store utfordringer i det.
"The airplane context is also an interesting aspect; for example, research shows how the sense of taste changes during flight, and it is interesting to see whether add-on sales and added value can be generated for LSG Sky Chefs in a sustainability context." 
– Det er også spennende med en flykontekst, for eksempel viser forskning hvordan smakssansen fungerer på en flyreise, og det er interessant å se hvordan kan det kan genereres mersalg og verdi for LSG Sky Chefs i en bærekraftig kontekst.
"It is also useful for the students to experience discussions between the finance and marketing departments, the designers, the production units, and the users. 
– Og det er nyttig for studentene å få med seg diskusjoner mellom økonomi- og markedsføringsavdelingen, designerne, produksjon og brukerne.
This brings to the fore the complexity that is so vital for the students to be aware of early on in the process." 
Her får vi fram kompleksiteten som er viktig for studentene i en tidlig fase.
Close link between the programme and practical training 
Knytter studium og praksis tett sammen
"How have you as a teacher benefitted from this cooperation project?" 
– Hvilken nytte har du hatt av dette samarbeidet selv, som lærer?
"It's important for the employees here to work on problems that closely link the programme to practical training. 
– Det er viktig for ansatte her å jobbe med problemstillinger som knytter studium og praksis tett sammen.
As course leader, is it vital to take all the stakeholders into account and to create a good, constructive process." 
Som emneleder er det vesentlig å ivareta alle interessenter og skape en god og konstruktiv prosess.
"Is there any likelihood of future cooperation with LSG Sky Chefs?" 
– Er det aktuelt å samarbeide med LSG Sky Chefs videre?
"Yes, they've been really good partners, and are willing to challenge themselves. 
– Ja, de har vært fine å samarbeide med, og villige til å utfordre seg selv.
This makes them an attractive cooperation partner for us. 
Det gjør dem til en attraktiv samarbeidspartner.
We are conducting ongoing dialogue with them regarding cooperation; for example, the possibility of a master's thesis," says Halvor Skrede. 
Vi har jevnlig dialoger med dem om samarbeid.
Exchange agreement 
Utvekslingsavtale
"Another thing that has come out of this cooperation project and the contacts we've made is an exchange agreement with the Offenbach University of Art and Design," says Petter Øyan. 
– Noe annet vi har fått ut av samarbeidet og kontaktene, er utvekslingsavtale med Hochschule für Gestaltung Offenbach am Main, sier Petter Øyan.
"The designers in LSG Sky Chefs were trained at the Offenbach University of Art and Design, which focuses on design research and has an active research environment based on "design science" from which we can draw a lot of inspiration," he adds, and refers to the university's website. 
– Designerne i LSG Sky Chefs har utdanning fra Hochschule für Gestaltung Offenbach, som har satset på designforskning, og har et aktivt forskningsmiljø med tema «designvitenskap» som vi kan hente inspirasjon fra, legger han til, og viser til høgskolens nettside.
Master's programme in Product Design 
Masterstudium i produktdesign
LSG Sky Chefs 
LSG Sky Chefs
Rapport: Beef or Chicken - A cooperation between Oslo and Akershus University College of Applied Sciences and LSG Sky Chefs 
Rapport: Beef or Chicken - A cooperation between Oslo and Akershus University College of Applied Sciences and LSG Sky Chefs
Finger Food - wrap it, roll it, stick it. 
Finger Food - wrap it, roll it, stick it.
Design: Carolin Helm & Håvard Kristiansen Farmer Olaf’s Green Selection. 
Design: Carolin Helm & Håvard Kristiansen Farmer Olaf’s Green Selection.
Design: Caroline Olsson & Kristine Sørensen My Towel. 
Design: Caroline Olsson & Kristine Sørensen My Towel.
Design: Ane Domaas & Tone Walseng Mangoblue. 
Design: Ane Domaas & Tone Walseng Mangoblue.
Design: Aaron Eyiram Adjacodjue, Ellen Fullumoen & Wu Yi-Nung Studenter i arbeid med prosjektet for LSG Sky Chefs Emnelærer Halvor Skrede (t.h.) involvert i prosjektet. 
Design: Aaron Eyiram Adjacodjue, Ellen Fullumoen & Wu Yi-Nung Studenter i arbeid med prosjektet for LSG Sky Chefs Emnelærer Halvor Skrede (t.h.) involvert i prosjektet.
Need it, bring it. 
Need it, bring it.
Design: Kjell Skuggen 
Design: Kjell Skuggen
Contact Anders Underthun 
Kontakt Anders Underthun
"It's almost impossible to keep up with unwanted and illegal activities by reading your way through content on the internet," says Hugo Lewi Hammer, a researcher at Oslo and Akershus University College of Applied Sciences (HiOA). 
– Det er nærmest umulig å holde oversikt over uønsket og ulovlig aktivitet ved å lese seg gjennom innholdet på Internett, fastslår forsker Hugo Lewi Hammer ved Høgskolen i Oslo og Akershus (HiOA).
The researcher is concerned about the way in which hate and discrimination against, for example, minority groups, has increasingly hardened the climate of online discussions. 
Forskeren har sett med bekymring på hvordan hat og diskriminering, for eksempel mot minoriteter, i økende grad har hardnet ordskiftet på nettet.
As far as he knows, little or no research has so far been conducted on how we can use computer technology to detect cyberhate and online harassment in comments fields. 
Så vidt han vet finnes det lite eller ingen forskning på hvordan man kan bruke datateknologi for å oppdage netthets og sjikane i kommentarfeltene.
Wants to put an end to violations 
Vil lovbrudd til livs
"This is important work because, among other reasons, such forms of expression are illegal under both Norwegian and international law." 
– Dette er et viktig arbeid blant annet fordi slike ytringer er ulovlige, både etter norsk og internasjonal lov.
Hammer has therefore developed a method that may put an end to the internet being used as a free arena for hate speech and threats of violence. 
Derfor har Hammer forsket frem en metode som kan bety slutten på Internett som friområde for hatefulle ytringer og trusler om vold.
He has examined how computers could be used to automatically detect unlawful forms of expression, particularly threats of violence or sympathy for violence. 
Han har undersøkt hvordan man kan bruke datamaskiner til automatisk å oppdage ulovlige ytringer, og spesielt trusler om vold eller sympati med voldsbruk.
Pored through 25,000 sentences 
Leste seg gjennom 25 000 setninger
The researcher therefore pored through around 25,000 sentences from comments fields on the YouTube video website and identified 1,500 threats of or expressions of sympathy for violence. 
Forskeren leste seg derfor gjennom rundt 25 000 setninger fra kommentarfeltene på videonettstedet YouTube, og identifiserte 1 500 trusler om eller sympatier med vold blant disse.
He then used this material to teach computers to detect or identify precisely these types of threats. 
Dette materialet brukte han deretter til å lære datamaskiner å detektere, eller oppdage, nettopp slike trusler.
They also often mention the target of the threat: 'immigrants', 'pigs', etc. 
Målet for trusselen er gjerne også med: «innvandrerne», «svina» og lignende.
Over 90 per cent accuracy rate 
Treffsikkerhet på over 90 prosent
Although the method is not infallible, it classified errors in fewer than one out of ten cases in the material on YouTube. 
Metoden er ikke ufeilbarlig, men på materialet fra YouTube klassifiserte metoden feil i mindre enn én av ti tilfeller.
Nonetheless, Hammer stresses that the method cannot replace human intelligence: 
Hammer understreker likevel at metoden ikke kan erstatte menneskelig intelligens.
"It can both classify a threat of violence as no threat and classify a harmless sentence as a threat. 
– Den kan både klassifisere en voldstrussel som ingen trussel, og klassifisere en harmløs setning som trussel.
But the rate of classification errors is less than ten per cent for both types of errors." 
Men feilklassifiseringen er altså under ti prosent for begge disse feiltypene.
Hammer explains that the main purpose has been to develop a method that can help the police, voluntary organisations, moderators and others who want to eradicate cyberhate. 
Hovedhensikten, forteller forskeren, har vært å utvikle en metode som kan bistå politi, frivillige organisasjoner, moderatorer og andre som er opptatt av komme netthets til livs.