Academic literature on the topic 'Food engineers'
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Journal articles on the topic "Food engineers"
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Lyulchenko, Vyacheslav. "STAGES OF FORMATION OF SANITARY AND HYGIENIC COMPETENCE IN FUTURE ENGINEERS-TEACHERS OF FOOD PROFILE IN PRECISIONS." Academic Notes Series Pedagogical Science 1, no. 192 (March 2021): 230–35. http://dx.doi.org/10.36550/2415-7988-2021-1-192-230-235.
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The article searches for the stages of formation of sanitary and hygienic competence in future engineers-teachers of food profile in higher education institutions. The stages of formation of sanitary and hygienic competence in future engineers-teachers of food profile in higher education institutions are as follows: adaptive-cognitive, competence-oriented, self-productive. Progressive development of the state is associated with the need for innovative approaches to the training of specialists in various fields to solve problems in social, economic and political life of the country, which puts before the education system specific requirements and certain improvements in higher education. An effective approach is to focus the educational process on the formation of competence, taking into account the pedagogical heritage, ie a certain culture, which will ensure successful training of future engineers-teachers of food. The specifics of the professional activity of future engineers-teachers of food profile are related to the professional-specific components, which requires the use of special pedagogical conditions in the formation of readiness for professional activity. The expected efficiency and success of the formation of sanitary and hygienic competence in future engineers-teachers of the food profile directly depends on the observance of certain stages of the educational process in higher education institutions during professional and pedagogical training. Formation of the future engineer-teacher as a person who bears personal responsibility for decisions and implementation of the process in the sanitary and hygienic field and the formation of practical skills and abilities to carry out sanitary and hygienic education to create sanitary and hygienic experience.
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Radchenko, Anna, Galina Dyukareva, Tatyana Afanasyeva, Anastasia Kornitskaya, Sarkis Yakubyan, and Stevo Karapandzha. "COMPETENCY-BASED APPROACH IN HIGHER EDUCATION: COMPETENCY-BASED MODEL OF THE ENGINEER FOR THE FOOD INDUSTRY." ScienceRise 3 (June 30, 2020): 58–65. http://dx.doi.org/10.21303/2313-8416.2020.001344.
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The competency-based approach in higher education is considered, and in particular, scientific views on the competencies of an engineer for the food industry are studied. A comparative analysis was carried out in order to identify the key competencies necessary for a modern specialist to successfully realize its creative potential in a market economy, information society and innovative technologies. A developed competency-based model for training an engineer in the food industry is proposed. The object of research is the competency-based approach in the preparation of a food process engineer. Investigated problem is that engineering education should not only prepare a specialist endowed with knowledge and skills. It should be aimed at creating a competitive specialist and a successful personality. At present, in Ukraine, the food industry does not have a competency system that is common for employers, specialists, and higher education institutions. This study aims to create such a framework in the form of a competence model of an engineer for the food industry. Main scientific results: the necessary components of the competent model of a modern engineer for the food industry were identified. The essence of the competency-based approach to the professional training of an engineer in the context of modernization of education is revealed. The modern scientific view of the requirements for food engineers is analyzed. The results obtained are adapted to the needs prevailing in the food industry and the field of public catering. Field of practical use of research results: a comparative analysis allows to systematize scientific views on the desired competencies of scientists, researchers and engineers in the food industry. Which, in turn, will help to better inform students about the sought-after qualities and make a decision on revising the curriculum in the future. Innovative technological product: developed competency-based model of an engineer for the food industry. Scope of the innovative technological product: application of the competency-based approach in higher education using the proposed competency-based model of an engineer for the food industry.
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浅野, 行蔵. "JAPAN Food Professional Engineers' Center (Jafpec)." NIPPON SUISAN GAKKAISHI 87, no. 6 (November 15, 2021): 708. http://dx.doi.org/10.2331/suisan.wa2888.
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KURILO, O. "PROFESSIONAL TRAINING OF FUTURE FOOD INDUSTRY TEACHERS-ENGINEERS ON THE BASIS OF THE USE OF CREATIVE ACTIVITY ELEMENTS." Scientific papers of Berdiansk State Pedagogical University Series Pedagogical sciences 1, no. 1 (July 6, 2022): 218–29. http://dx.doi.org/10.31494/2412-9208-2022-1-1-218-229.
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The article is devoted to the theoretical substantiation of aspects of the use of creative activity elements in the forms of organization of the educational process, methods and means of teaching future food industry teachers-engineers. The use of creative activity elements in the forms of organization of the educational process, methods and means of teaching future food industry teachers-engineers allows to achieve the goal and solve specific didactic tasks for the preparation of future food industry teachers-engineers for creative professional activity, in particular positive motivation, orientation to the main professional functions that correspond to certain types of professional activity and are characterized by creative content; interest in finding non-standard ways of solving specialized tasks and practical problems in the field of professional activity; a steady desire to achieve the expected results on the basis of value orientations, ethical standards, beliefs and professional attitudes. In the context of our research, active methods of teaching were chosen: non-simulative methods (discussions, brainstorming) aimed at motivating cognitive activity, notifying educational information, forming and improving professional skills, mastering the best practices and controlling the learning results; simulative non-game methods (simulation exercises, analysis of specific situations and group trainings) aimed at simulating professional activity. The proposed forms of educational process organization, methods and means of teaching future food industry teachers-engineers with elements of creative activity contribute to the gradual increase of the acquired educational achievements and ensure the transition of quantitative accumulation of knowledge, skills into new quality — readiness for creative professional activity. Key words: teacher-engineer, food industry, active methods, creative professional activity.
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DANNIK, L. "STEAM EDUCATION IN PROGRESS TECHNOLOGICAL TRAINING OF SENIOR STUDENTS." Scientific papers of Berdiansk State Pedagogical University Series Pedagogical sciences 1, no. 2 (October 6, 2022): 105–12. http://dx.doi.org/10.31494/2412-9208-2022-1-2-105-112.
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The article is devoted to the theoretical substantiation of aspects of the use of elements of creative activity in the forms of organization of the educational process, methods and means of training future engineers-pedagogues of the food industry. The use of elements of creative activity in the forms of organization of the educational process, methods and means of training future engineers-pedagogues of the food industry makes it possible to achieve the goal and solve specific didactic tasks regarding the preparation of future engineers-pedagogues of the food industry for creative professional activity, in particular, positive motivation, focus on the fulfillment of the main professional functions corresponding to certain types of professional activity and characterized by creative content; interest in finding non-standard ways of solving specialized tasks and practical problems in the field of professional activity; persistent desire to achieve expected results based on value guidelines, ethical norms, beliefs and professional attitudes. In the context of our study, the following active learning methods were chosen: non-imitation methods (discussions, brainstorming) aimed at motivating cognitive activity, communicating educational information, forming and improving professional skills and abilities, mastering best practices and monitoring learning results; simulation non-game methods (simulation exercises, analysis of specific situations and group trainings) aimed at simulating professional activity. The proposed forms of organization of the educational process, methods and means of training future engineers-pedagogues of the food industry with elements of creative activity contribute to the gradual increase of acquired educational achievements and ensure the transition of quantitative accumulation of knowledge, skills, and abilities into a new quality – readiness for creative professional activity. Key words: engineer-pedagogue, food industry, active methods, creative professional activity.
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Horbatiuk, Roman, and Natalііa Volkova. "Integration of Professional Education and Production as the Factor of Modernization of the Future Engineers-Teachers Training in the Field of Food Technology." Ukrainian Journal of Educational Studies and Information Technology 6, no. 1 (March 31, 2018): 89–102. http://dx.doi.org/10.32919/uesit.2018.01.07.
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In this paper the problem of the relationship of education and production with the consideration of the essence of the professional training of future engineers-educators in the field of food technologies is outlined. It is noted that in order to form a competent pedagogue engineer in the field of food technologies, it is necessary to use the potential embodied in such forms of integration of the "education-science-production" system as the dual purposeful training of future engineers-educators in the field of food technologies. Manufacturing practices are an important component of the interaction between institutions of higher education and production. The leading approach to organizing and conducting industrial practices of future engineers-educators in the field of food technologies in the research and production complex is the integration of theoretical, professional, practical, educational and research activities of students. It has been determined that the integrative nature of all stages of students’ industrial practice should be ensured by implementation of a number of basic principles in the educational process, including: the connection between education and life; compliance with the content and organization of the educational process requirements of production to the educational institution and future specialists; systematic, continuity, complication of the goals and objectives set from the course to the course; the complex nature of pedagogical influence, which involves the unity of professional and personal development of students. The author’s research suggests that the interaction of professional education with production should be carried out in positions of an integrative approach, which ensures the common purpose, commonality of content, community of activities, the common values of education and production. The author proposed the structure of continuous education (educational cluster) of future engineers-educators in the field of food technologies at the pedagogical university.
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Costabile, Thomas. "Engineers in Action." Mechanical Engineering 143, no. 1 (January 1, 2021): 30–31. http://dx.doi.org/10.1115/1.2021-jan1.
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Abstract The editors of Mechanical Engineering magazine recognize technologists who developed a robot that can sterilize hospital rooms, a filter that can kill microbes in HVAC systems, an autonomous droid that delivers food, a lobby kiosk that can check for masks and fevers, and an open-source design for a face shield that anyone can 3D print. These are just a few of the many ways engineers responded to the COVID-19 pandemic.
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ЧЕРЕДНИЧЕНКО, Галина. "Language learning of future food industry engineers in Ukraine." EUROPEAN HUMANITIES STUDIES: State and Society 2 (June 27, 2019): 61–71. http://dx.doi.org/10.38014/ehs-ss.2019.2.06.
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The article examines the current situation of training of future food industry engineers in Ukraine, syllabuses, competences they have to obtain, skills. Communicating skill is considered the number one skills by 94% of employers of Food and Technology market. This skill category includes writing, reading and presenting information, listening and understanding instructions and ability to speak other languages (specifically English). The author offers to implement the innovative system of foreign language learning into educational process of future food industry engineers. The pedagogical system should be based on the principles of continuity, additionality, the combination of heuristic and reproductive methods, interdisciplinary integration, socio-cultural and professional orientation, the variability of group interaction. The techniques which foster the formation of foreign language competence of future food industry engineers are proposed.
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Soetendorp, Ruth. "‘Food for Engineers’: Intellectual Property Education for Innovators." Industry and Higher Education 18, no. 6 (December 2004): 363–75. http://dx.doi.org/10.5367/0000000042683584.
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Intellectual property competence can assist individuals and organizations to capitalize on opportunities presented by accelerating developments in the knowledge economy. Engineers translate ideas into concrete solutions, which are frequently useful and commercially valuable, if the intrinsic intellectual property has been identified and protected. Professional bodies are beginning to acknowledge the importance of intellectual property competence as an enterprise skill for new graduates. Universities must rethink undergraduate curricula to enhance students' entrepreneurial skills and widen participation, while research strategies must take account of the growing fuzziness of disciplinary boundaries. Where faculties are expected to deliver to new agendas, despite shrinking resources and an overcrowded syllabus, self-managed learning activities work with assessment strategies to achieve new independent learning outcomes.
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Volkova, Natalііa. "Training of Future Engineer-Pedagogues in the Field Of Food Technologies for the Use of Pedagogical Design in Professional Activities." Professional Education: Methodology, Theory and Technologies, no. 15 (November 4, 2022): 52–69. http://dx.doi.org/10.31470/2415-3729-2022-15-52-69.
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In the presented publication, an attempt to substantiate the peculiarities of the professional training of a modern engineer-pedagogue in the field of food technologies when using pedagogical design in professional activities was made. The purpose of the article is to substantiate the basic principles of training future engineers-pedagogues in the field of food technologies for the use of pedagogical design in professional activities. Methods. The main methods as research and experimental work using elements of the modeling method, mathematical statistics; conversations and observations; survey; assessment and self-assessment methods; private methods of determining indicators of preparation for the use of pedagogical design; pedagogical testing, etc. are used. The results. In order to identify the initial levels of preparedness for the use of pedagogical design, to specify the goals of the study, the diagnostic procedures were conducted among full-time and part-time students; the effective diagnostic methods were identified to determine the level of preparation of future engineers-pedagogues of food technology for the pedagogical design use. The author of the article shares the experience of the Kryvyi Rih State Pedagogical University, where the educational discipline program «Fundamentals of Pedagogical Design» was developed. The author emphasizes that modern educational institutions need trained specialists taking into account the requirements of pedagogical design, and the educational process itself, based on the use of information and communication technologies, cannot do without trained professionals who have a clear idea of the theory and practice of creating educational new generation materials. Conclusions. It is noted that the future engineers-pedagogues of food technology in the conditions of educational process informatization should be ready to use and create digital educational resources based on information and communication technologies; the pedagogical design knowledge will be useful to practicing teachers, since more modern technical tools and technologies appear in their professional activities that will have a positive impact on the quality of education as a whole. The author states that knowledge of the basics of pedagogical design allows to create electronic educational materials to achieve projected educational goals; and that there is an urgent need to train future engineers-pedagogues of food technology with the help of new technologies to create digital educational resources and use them effectively in the educational process. The results of the conducted research have been made public, which give grounds for asserting that there is an urgent need to develop a training program for future engineers-pedagogues of food technology for the use of pedagogical design in professional activities, and as a direct result of this should be the introduction of the educational discipline «Fundamentals of Pedagogical Design» for pedagogical specialties into the educational process, as well as in the system of improving the qualifications of employees in the education sector.
Dissertations / Theses on the topic "Food engineers"
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Scholderer, Joachim. "Risk communication strategies for genetically engineered food products." Universität Potsdam, 1998. http://opus.kobv.de/ubp/volltexte/2006/926/.
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Inhalt:Introduction:
-Some Introductory Examples
-Consumer-relevant Utility Dimensions
-Communication Flow between the Relevant Actors
-Risk Communication Dimensions
-Complete Model
-Aims of the Study
Method:
-Participants
-Procedure
-Content Analysis
Results:
-Sample Category 1: Food safety
-Sample Category 2: Product Quality
-Sample Category 3: Freedom of Choice
-Sample Category 4: Decision Power over Foodstuffs
-Strategy 1: Scientific Information Approach
-Strategy 2: Balanced Information Approach
-Strategy 3: Product Information Approach
-Strategy 4: Classical Advertising
-Strategy 5: Trust me I'm no Baddie
-Strategy 6: Induction of Fear
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Fabricius, Lars. "Human Exposure Assessment of Engineered Inorganic Nanoparticles in Food." Thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for fysikk, 2011. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-14091.
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An increasingly important part of food technology is nanotechnology. Inorganic nanoparticles are added directly or indirectly to food in order to create new tastes, appetizing looks or to preserve it longer. Exposure to these nanoparticles is fairly unknown, and there is a need to evaluate the dose that humans are exposed to. In this master thesis, two inorganic substances have been chosen. The first one is silver nanoparticles, commonly known as an antimicrobial agent and added to plastic food containers to preserve food. The second is the food colour E171, titanium dioxide. This is not defined as a nanoparticle because of an average particle size of 200-300 nm, but it is assumed that the size distribution may include nanoparticles. In both cases the intention has been to create an exposure model. For silver, experiments were performed to evaluate the leaching from the food containers to food simulant. The experiments show that first time use of the plastic container will give a concentration in the food simulant of up to a total of 30 ng Ag/g. However, after some use the concentration will be lower than 1 ng Ag/g. The silver experiments show that usage of silver doped food containers will not result in an increase in silver exposure and in general the food containers will not have the claimed antimicrobial effect. However, disposable packaging containing silver may be of concern as the dose of silver leaching from this may be larger.Titanium dioxide data is based on a literature review. Analysis of an E171 sample, showed that up to 50 % of the particles were nanoparticles with a size smaller than 100 nm. Modeling of the exposure to titanium dioxide (TiO2) shows that exposure is diet dependent with an average of 1-3 mg/day/kgbw. The modeling shows that children consume a larger dose than adults, and are more exposed to dietary products containing TiO2. For TiO2 the average dose is larger than the background of 5 mg/day, but lack of an effect threshold makes it difficult to conclude whether this is a unsafe or safe dose.Exposure to inorganic nanoparticles through food will be very dependent on the way of distribution. If added to consumer products the exposure is likely to be less than nanoparticles added directly to the food. Some of the results in this project have been unexpected, like the lack of silver leaching from the plastic containers and a large fraction of nanoparticles in E171. The project only includes two substances and further research into human exposure to other inorganic materials is recommended.
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Kutty, Jaishankar K. "Engineered micro-environments and vibrational culture systems for vocal fold tissue engineering." Connect to this title online, 2008. http://etd.lib.clemson.edu/documents/1219848273/.
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Dudkiewicz, A. D. "Measurement of engineered nanoparticles in foods : electron microscopy method development and validation." Thesis, University of York, 2014. http://etheses.whiterose.ac.uk/6584/.
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The increasing interest in use of nanotechnology by the food industry brought concerns over safety of engineered nanoparticle application in the foods and food contact materials. To aid the risk assessment in 2010 a project NanoLyse was funded by the European Union under Framework Programme 7. The project was focused on the development and validation of methods for analysing engineered nanoparticles in food matrices. The research presented in this thesis was a part of NanoLyse and was concerned with electron microscopy methods. The aim of this research was optimization of sample preparation procedures and validation of electron microscopy as an analytical technique for engineered nanoparticle measurement in foods. Thus the comparison of different sample preparation techniques was carried out for engineered nanoparticles in food matrices. Best procedures were chosen: blotting for liquid and sedimentation of the sample onto electron microscopy grid for solid food samples. These sample preparation techniques were then included in validation of electron microscopy. In view of unavailability of the reference materials electron microscopy results were compared against other analytical methods selected based on the literature review. These techniques were: nanoparticle tracking analysis, gas-phase electrophoretic mobility molecular analyser, centrifugal liquid sedimentation and asymmetric flow field flow fractionation. To render the comparison possible also for studied aggregated, non-spherical particles of synthetic amorphous silica, the concept of data transformation into mass equivalent diameter was developed. Thanks to this it was possible to note that electron microscopy tended to overestimate small particle number in size distribution due to the sample preparation. Subsequently sample preparation for electron microscopy was calibrated for the measurement of engineered nanoparticles of silica. Lastly remaining challenges and knowledge gaps in regards to the measurement of engineered nanoparticles in food were highlighted and discussed against NanoLyse project achievements.
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Moore, Elizabeth Louise. "Science, internationalization, and policy networks, regulating genetically-engineered food crops in Canada and the United States, 1973-1998." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ53851.pdf.
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Garcia, Rodriguez Alba. "The applicability of in vitro models of the intestinal barrier for the risk assessment of engineered nanomaterials used as food additives." Doctoral thesis, Universitat Autònoma de Barcelona, 2018. http://hdl.handle.net/10803/669883.
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Los avances en el campo de la nanotecnología han permitido desarrollar una gran diversidad de nanomateriales sintetizados artificialmente (NMs), los cuales presentan nuevas y prometedoras aplicaciones en diversas industrias. Debido a sus exclusivas propiedades, los NMs son utilizados en la comida o envoltorios de comida como mejora de textura, color, sabor, estabilizador, etc.
A pesar de sus propiedades innovadoras, existe un aumento en la preocupación sobre si las nanopartículas (NPs) de dióxido de titanio (TiO2) puedan llegar a producir efectos adversos en la salud humana. La Agencia Internacional para la Investigación del Cáncer (IARC) clasificó el TiO2 como posible carcinógeno humano (grupo 2B) debido a suficientes evidencias científicas indicando que las NPs de TiO2 pueden causar cáncer de pulmón a través de su inhalación. Sin embargo, en el mismo informe no se obtuvo resultados concluyentes respecto a la exposición de dichas NPs por vía oral debido a la falta de ensayos toxicológicos e información. Es por eso que el objetivo de la presente Tesis es estudiar de manera in vitro los efectos, factores y mecanismos biológicos que la exposición a NPs metálicas puedan causar en el epitelio del intestino delgado humano.
Para este propósito, se desarrolló por primera vez en nuestro laboratorio un modelo epitelial in vitro que mimetiza el intestino delgado humano. En nuestro primer estudio, se definieron y caracterizaron condiciones de cultivo del ya descrito modelo, Caco- 2/HT29/Raji-B. Según nuestros resultados en los estudios de integridad y permeabilidad, confirmamos que la mejor ratio de células Caco-2 (enterocitos) y HT29 (células calciformes) era 90:10, respectivamente. Paralelamente se detectó la inducción de células presentadoras de antígenos o también conocidas cómo células M, y se propuso un listado de genes cómo marcadores para bio-monitorizar la correcta diferenciación celular y formación de la barrera intestinal in vitro. Finalmente se testó la funcionalidad de nuestro modelo epitelial in vitro exponiéndolo durante 24 h tanto a NPs de TiO2 como de SiO2. Utilizando microscopía laser confocal se demostró que las NPs de TiO2 podrían conllevar efectos adversos en el epitelio intestinal ya que tienen la capacidad de internalizar en las células, llegando incluso, a entrar en contacto con el núcleo celular.
Debida a la gran diversidad de NMs que actualmente se pueden sintetizar artificialmente, y a que cada uno de ellos puede presentar propiedades distintas y por ende afectar de forma diferente sobre la salud humana, el segundo objetivo de la presente Tesis fue valorar los efectos de tres formas distintas de TiO2 (nano-esferas, nano-óvalos i nano-filamentos) utilizando el modelo intestinal Caco-2/HT29. Nuestros resultados demostraron que las tres formas de TiO2 son capaces de desestabilizar el epitelio intestinal, cruzar la cubierta de mucosa, e internalizar en las células hasta alcanzar al núcleo celular. Teniendo en cuenta las imágenes obtenidas con microscopía láser confocal, se demostró que tanto las nano-esferas cómo los nano-óvalos traspasan la barrera intestinal intracelularmente mientras que los nano-filamentos lo hacen por vía paracelular. Finalmente, utilizando el ensayo del cometa, detectamos que las tres NPs produjeron un leve pero estadísticamente significativo daño genotóxico general pero no daño genotóxico oxidativo.
Por último, el tercer estudio se llevó a cabo en el departamento de Ingeniería Biomédica de la Universidad de Binghamton (Binghamton, NY, USA) con el propósito de una mención internacional de la presente Tesis. Puesto que la absorción de nutrientes es una de las principales funciones del intestino delgado, en este estudio se evaluó la actividad de tres enzimas digestivas (Fosfatasa Alcalina Intestinal, Aminopeptidasa-N y la bomba de sodio/potasio) tras exponer el modelo Caco-2/HT29-MTX a NPs de TiO2 y SiO2. Con el fin de simular estrictamente las condiciones reales del tracto gastrointestinal humano, las NPs fueron digeridas de manera artificial simulando el proceso de digestión humano (boca, estómago, intestino), y co-cultivadas con bacterias comúnmente encontradas en el primer segmento del intestino delgado humano, el duodeno. Concretamente se utilizaron el comensal grampositivo Lactobacillus rhamnosus GG, conocido por su actividad probiótica, y el oportunista gramnegativo Escherichia coli NCTC 9001. En este estudio se observó que la presencia de ambas bacterias en el modelo in vitro Caco-2/HT29-MTX, disminuía los efectos adversos de las NPs sobre la actividad enzimática del epitelio.Nano-technological approaches are allowing the development of deliberately engineered nanomaterials (ENMs), presenting promising new applications for many industrial fields. Especially, ENMs possess unique properties and novel uses in food or food packaging materials such as the enhancement of texture, colour, flavour, nutrient stability and food packaging safety. Despite their innovative properties, there is an increasing concern about the possibility that human exposure to TiO2NPs may lead to significant adverse health effects. The International Agency for Research on Cancer (IARC) classified TiO2 as a human carcinogen group 2B because there was enough evidence that nano-TiO2 may cause lung cancer by inhalation. Although oral exposure was also debated by IARC, the final report was inconclusive due to non-existing standardized procedures for nano- TiO2 risk assessment. Due to the potential adverse effects of this ENMs and the lack of information regarding toxicological aspects over the oral exposure, in this Thesis we have carried out in vitro studies on the biological effects of TiO2NPs. For the aforementioned purpose, we set up and characterized, for the first time in our laboratory, an epithelial in vitro model that closely mimics the human small intestine. Thus, in our first study, we defined the best culture conditions for the alreadydescribed model, Caco-2/HT29/Raji-B. From our integrity and permeability findings, we confirmed that the best Caco-2/HT29 cell ratio is 90:10, respectively, as TEER values, paracellular LY permeability and the mucus shed formed correlated well with other studies. We also were able to detect the induction of M-like cells by TEM. Moreover, in order to monitor the proper barrier formation, we proposed a set of genes related to the cell junctional complexes, brush border enzymes, mucus shed components and M-cell markers. Finally, we tested the goodness of our epithelial in vitro model by exposing it to both TiO2NPs and SiO2NPs for 24 h. Our confocal results evidenced the potential adverse effects of TiO2NPs and SiO2NPs on the intestinal epithelium, as NPs internalization and NPs-cell nucleus interaction were observed. Because of the heightened interest in the identification, validation and standardization of the effects associated to exposures to new ENMs, our second study aimed to assess the effects of three different shapes of TiO2NPs (spheres, rods and wires) on the Caco-2/HT29 barrier. Our results demonstrated that the three types of TiO2NPs have the ability to impair the membrane’s integrity, translocate through the mucus shed and internalize in the cells, reaching the nucleus. Taking into account our confocal images results, we hypothesize that due to their shapes, nano-wires are more likely to cross paracellularly, while nano-spheres and nano-rods used intracellular passage to cross the intestinal epithelium. Despite previous evidence that relate the capability of TiO2NPs to produce ROS, we have not detected oxidatively DNA damage. However, and in accordance with the confocal images showing a great amount of NPscell nucleus events, we detected a slight but significant general DNA damage in the barrier’s cells. Finally, the third study was performed under the framework of an international mention carried out in the Biomedical Engineering Department at the Binghamton University (Binghamton, NY, USA). Nutrient absorption is one of the main and most important functions of the small intestine. Thus, to understand and evaluate whether ENPs can trigger physiological potential pathologies, the activity of the intestinal alkaline phosphatase (IAP), aminopeptidase-N (APN) and Na+/K+ ATPase enzymes were measured after exposing the Caco-2/HT29-MTX barrier to TiO2NPs and SiO2NPs for 4 h. Moreover, and in order to further mimic the physiological conditions of a real digestion, the Caco-2/HT29-MTX barrier was exposed to both NPs previously digested and co-cultured with both Escherichia coli and Lactobacillus rhamnosus, as examples of commensal microbiota.
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Nahid, Musarrat. "Occupational noise induced hearing loss and engineered noise control : knowledge and perception in the food products manufacturing industry in British Columbia." Thesis, University of British Columbia, 2009. http://hdl.handle.net/2429/12650.
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Workplaces primarily rely on hearing protection devices (HPDs) for prevention of
occupational noise induced hearing loss (NIHL). This study was initiated to investigate the
potential barriers to the implementation of engineered noise control (ENC) which is considered
to be the best prevention measure. The study investigated knowledge and perception about NIHL
and ENC among decision-makers and workers in the food products manufacturing industry in
British Columbia.
We contacted company Health and Safety Departments. They were sent packages of
questionnaires and return envelopes for distribution among specified subjects. Follow-up phone
calls were made to increase participation. Analysis included descriptive statistics, nonparametric
methods and simple and multiple logistic regressions.
Twenty-two companies and 92 individuals participated (response rate 32.5%). Nearly
two-third of the respondents were non-management. A similar proportion was involved in health
and safety activities. The majority of the respondents perceived NIHL to be a big disadvantage
and said that they would be bothered by it. Respondents were knowledgeable about the effects of
noise exposure on health but had poor knowledge about harmful levels of noise, ENC and the
limitations of HPDs. They considered HPDs, hearing tests and education to be more effective in
preventing NIHL than ENC. Management showed poorer knowledge and lower perception than
non-management. Those involved in health and safety performed slightly better than those who
were not involved in such activities. Interventions should be undertaken to educate management
about ENC options and limitations of HPDs. Regulatory agency should create special branches
to help workplaces in choosing suitable ENC.
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Lee, Angela. "Seeding Sustainability Over Extracting Capital: Advancing a Vision for Technology Justice in the Canadian Agri-Food Sector." Thesis, Université d'Ottawa / University of Ottawa, 2021. http://hdl.handle.net/10393/42003.
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The detrimental consequences associated with industrial models of food production are becoming more difficult to ignore. In response, one dominant approach to mitigating the myriad environmental, social, and ethical harms relating to food has sought to increase the efficiency of agricultural outputs through scientific and technological innovation. Although technology certainly has some role to play in any vision of a sustainable future, technocratic approaches to problem solving are insufficient—and arguably inappropriate—for addressing many of the kinds of complex challenges that we face today.
There are recent indications that both agri-food law and policy and innovation policy are being taken more seriously in Canada, which creates an opportunity to reflect more deliberately on their ends and means. This dissertation explores the topic of how laws, policies, and other tools of governance can work to better align technological innovations in the agri-food sector with shared environmental goals and ethical aspirations. Taking a critical legal perspective closely informed by feminist insights and the work of existing, analogous justice movements, I examine several interlinkages between technology, law, the environment, and society to evaluate some of the failings of existing approaches to food systems transformation and to offer a contribution to the conversation about alternative pathways. Given the context-specific nature of food systems and food systems governance, my focus is primarily on Canada, but the universal importance of food in a globalized world renders some comparative and transnational discussion unavoidable.
I use case studies and discourse analysis to demonstrate that, when considered through a justice-oriented lens, several of the new and emerging technologies being championed in the agri-food sector may not be as beneficial as their proponents claim. Instead, they may serve to retrench injustice and cement existing, exploitative power structures, making them more difficult to challenge and change later down the line. Thus, if technologies are to serve public instead of private interests in the ways they are incentivized, designed, regulated, and used, we will need to see broad systemic and structural reforms informed by thoughtful shifts in our values and priorities, rather than merely reactive adjustments to our policies and practices. Though this undertaking will be difficult, it is not impossible; this dissertation offers one way to facilitate the process of seeding change for environmental sustainability and technological justice.
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Newcomb, Ellyn Margaret. "Effects of GM Disclosure Statements on Consumer Perceptions of Selected Food Products in Survey and Sensory Panel Settings." BYU ScholarsArchive, 2017. https://scholarsarchive.byu.edu/etd/6699.
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The National Bioengineered Food Disclosure Standard (PL 114-216) will require nearly all foods sold in the U.S. to bear a statement disclosing whether they contain genetically modified (GM) material. Past studies suggest the presence of such a statement could have profound effects on consumers; however, research comparing consumer response towards different GM-disclosure statements is scarce. PL 114-216 states that GM foods shall not be considered more or less safe than their non-bioengineered counterparts, nevertheless it would benefit regulators and food manufacturers to be aware of the possible effects such disclosures might have on consumers. In a nationwide survey, multiple disclosure statements with varying degrees of public familiarity were compared to evaluate consumer perceptions and attitudes associated with each statement. Average consumer knowledge level of GM processes was also measured. The statements were then paired with actual food items to determine whether specific product categories influenced consumer responses. A select few of these statements and foods were included in a taste panel, allowing researchers to analyze if disclosure statements affected a consumer's sensorial experience. Results suggested that consumers were most favorable towards statements indicating the absence of GM-material, however they also responded less negatively towards new disclosure statements that do not have negative connotations. Additionally, consumers may react differently depending on the food accompanying a particular disclosure, although the taste panel data found no evidence that statements affected actual eating experience. Importantly, data from both surveys and taste panel suggested a disclosure statement may affect consumer willingness to buy a product.
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DeVanna, Kristen M. "Spatial Correlation and Facilitation Between Dreissena and Hexagenia: Possible Food-Web Disruption?" University of Toledo / OhioLINK, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=toledo1320935549.
Full textBooks on the topic "Food engineers"
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Paul, Singh R., ed. Applied numerical methods for food and agricultural engineers. Boca Raton: CRC Press, 1995.
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Sozer, Nesli, ed. Imaging Technologies and Data Processing for Food Engineers. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-24735-9.
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Goldblith, Samuel A. Samuel Cate Prescott, M.I.T. dean and pioneer food technologist. Trumbull, Conn., USA: Food & Nutrition Press, 1993.
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Hayward, Alan. Africa called: Science and development in Nigeria. London: Radcliffe Press, 2008.
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Hayward, Alan. Africa called: Science and development in Nigeria. London: Radcliffe Press, 2008.
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Goldblith, Samuel A. Appetite for life: An autobiography. Trumbull, Conn: Food & Nutrition Press, 1996.
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Soedarmanto, J. B. F.G. Winarno, bapak teknologi pangan Indonesia. Jakarta: Gramedia Pustaka Utama, 2011.
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Soedarmanto, J. B. F.G. Winarno, bapak teknologi pangan Indonesia. Jakarta: Gramedia Pustaka Utama, 2011.
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United States. Food Safety and Inspection Service. Careers: Careers in the Food Safety and Inspection Service. Minneapolis, MN]: U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1989.
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1949-, Cardello Armand Vincent, ed. Military food engineering and ration technology. Lancaster, PA: DEStech Publications, Inc., 2012.
Find full textBook chapters on the topic "Food engineers"
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Jang, Ren-Liu. "Maximum Acceptable Weight Limit on Carrying a Food Tray." In Proceedings of the Institute of Industrial Engineers Asian Conference 2013, 953–56. Singapore: Springer Singapore, 2013. http://dx.doi.org/10.1007/978-981-4451-98-7_113.
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Khasanah, Annisa Uswatun, Wan-Hsien Lin, and Ren-Jieh Kuo. "Self-Organizing Maps with Support Vector Regression for Sales Forecasting: A Case Study in Fresh Food Data." In Proceedings of the Institute of Industrial Engineers Asian Conference 2013, 649–56. Singapore: Springer Singapore, 2013. http://dx.doi.org/10.1007/978-981-4451-98-7_78.
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Amelia, Putri, Budisantoso Wirjodirdjo, and Niniet Indah Arvitrida. "Dynamics of Food and Beverage Subsector Industry in East Java Province: The Effect of Investment on Total Labor Absorption." In Proceedings of the Institute of Industrial Engineers Asian Conference 2013, 133–40. Singapore: Springer Singapore, 2013. http://dx.doi.org/10.1007/978-981-4451-98-7_16.
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Vieri, Marco, Daniele Sarri, Stefania Lombardo, Marco Rimediotti, Riccardo Lisci, Valentina De Pascale, Eleonora Salvini, Carolina Perna, and Andrea Pagliai. "Agriculture historical steps towards Sustainable Precision Agriculture." In Manuali – Scienze Tecnologiche, 1. Florence: Firenze University Press, 2020. http://dx.doi.org/10.36253/978-88-5518-044-3.01.
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The term precision agriculture were introduced into scientific literature by Jhon Schueller in the 1991 Meeting of the American Society of Agricultural Engineers (ASAE) in Chicago: “the continuous advantages in automation hardware and software technology have made possible what is variously knows as spatially-variable, or site specific crop production”. The concept of sustainable development was introduced in 1987 in the Bruntland Report and the term “sustainable agriculture” was defined in the 5th European Environmental action programme: Towards sustainability. In Agenda 2000, 5 main objectives founded Common Agricultura Policies toward 2020: competitiveness; food safety and quality; farmers’ wellness and proper income; environmental respect; new jobs opportunities for farmers’ communities
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Ropers, Marie-Hélène, and Hélène Terrisse. "Engineered Inorganic Nanoparticles in Food." In Nanotechnology in Agriculture and Food Science, 69–86. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2017. http://dx.doi.org/10.1002/9783527697724.ch5.
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Curcio, Manuela, and Nevio Picci. "Antioxidant Polymers: Engineered Materials as Food Preservatives and Functional Foods." In Functional Polymers in Food Science, 209–29. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2015. http://dx.doi.org/10.1002/9781119108580.ch10.
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Mittu, Bharti, Mahaldeep Kaur, Abida Bhat, Jasmeet Kour, and Kawaljeet Kour. "Genetically engineered potato." In Genetically Modified Crops and Food Security, 117–35. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003278566-8.
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Müller, Mathias, and Gottfried Brem. "Transgenic Modification of Production Traits in Farm Animals." In Genetically Engineered Food, 1–25. Weinheim, FRG: Wiley-VCH Verlag GmbH & Co. KGaA, 2005. http://dx.doi.org/10.1002/3527602631.ch1.
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Meyer, Rolf. "Detection Methods for Genetically Modified Crops." In Genetically Engineered Food, 188–204. Weinheim, FRG: Wiley-VCH Verlag GmbH & Co. KGaA, 2005. http://dx.doi.org/10.1002/3527602631.ch10.
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Engel, Karl-Heinz, and Francisco Moreano. "Methods to Detect the Application of Genetic Engineering in Composed and Processed Foods." In Genetically Engineered Food, 205–30. Weinheim, FRG: Wiley-VCH Verlag GmbH & Co. KGaA, 2005. http://dx.doi.org/10.1002/3527602631.ch11.
Full textConference papers on the topic "Food engineers"
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"Mobile Application Development HALAL Food and Stores." In International Institute of Engineers. International Institute of Engineers, 2015. http://dx.doi.org/10.15242/iie.e0515026.
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"Developing a Framework of Food Choice Determinants among Construction Workers in South Africa." In International Academy of Engineers (IA-E). International Academy of Engineers (IA-E), 2015. http://dx.doi.org/10.15242/iae.iae0315418.
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"Effect of Food Habits on Asthma Attack and Asthma Severity in Pre-School & School Age Children in Al-Medina Al-Monawara." In International Academy of Engineers. International Academy of Engineers, 2015. http://dx.doi.org/10.15242/iae.iae0315406.
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Pursche, Thomas, Niclas Grabowski, Jan Nowitzki, Roland Claub, Lukas Patryarcha, Heiko Dreisbach, and Bernd Tibken. "Identification of Overtemperature Disturbances in Industrial Food Refrigeration Processes." In 2018 57th Annual Conference of the Society of Instrument and Control Engineers of Japan (SICE). IEEE, 2018. http://dx.doi.org/10.23919/sice.2018.8492663.
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Leangarun, Teema, and Diew Koolpiruck. "Supply Forecast Service in Cyber Physical Production Systems: A Case Study of Food Business." In 2022 61st Annual Conference of the Society of Instrument and Control Engineers (SICE). IEEE, 2022. http://dx.doi.org/10.23919/sice56594.2022.9905792.
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Vivian, C. M. G. "Regulation of the deposit of wastes and other materials in the sea under Part II of the Food and Environment Protection Act 1985." In IEE Colloquium on `Pollution of Land, Sea and Air: An Overview for Engineers'. IEE, 1995. http://dx.doi.org/10.1049/ic:19951013.
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Kurilo, O. "Realization of the Creative Potential of Future Engineers-Teachers of the Food Branch as a Factor of Self-Creation in the Professional Activity." In 2020 3rd International Seminar on Education Research and Social Science (ISERSS 2020). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/assehr.k.210120.036.
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Avery, Richard E. "Sanitary Welding Standards." In ASME 2000 Citrus Engineering Conference. American Society of Mechanical Engineers, 2000. http://dx.doi.org/10.1115/cec2000-4605.
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Austenitic stainless steel tube and pipe systems are a vital part of today’s sanitary (hygienic) processing facilities. Product contact surface welds in the tubular systems usually cannot be ground or conditioned, so it is essential that the as-welded surfaces are suitable for cleaning-in-place (CIP). The American Welding Society AWS Dl8 Committee was formed in respond to the request by the 3-A Sanitary Standards Committee for help in preparing welding standards for use in the manufacture and construction of dairy and food product processing plants. The 3-A Sanitary Standards Committees develop and promulgate sanitary design standards for dairy and food processing, packaging and handling equipment and systems. AWS D18.1:1999 Specification for Welding of Austenitic Stainless Steel Tube and Pipe Systems in Sanitary (Hygienic) Applications developed covers the requirements for gas tungsten arc welding (GTAW) or TIG welding as it is also known, of austenitic stainless steel tube and pipe 1/4 in. (6 mm) diameter and larger. Sanitary processing systems is intended to include those systems handling products for human and animal consumption. Such products include dairy, meat, poultry, vegetable, beverage, and other products consumed by humans and animals. The paper also includes design and operation guidelines that have proven useful to engineers and users of austenitic stainless steel piping systems. Paper published with permission.
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Jawaharlal, Mariappan, Gustavo Vargas, and Lorenzo Gutierrez. "The Plant Kingdom in Engineering Design: Learning to Design From Trees." In ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-72497.
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A tree may be the earliest multifunctional structure, and wood is the oldest known engineering material. Yet, trees have no place in engineering education. If we view a tree from merely a mechanical or civil engineering perspective, engineering mechanics can be learned from the tree’s example. Trees have survived by adapting to the most difficult circumstances: heavy winds, rains, floods, droughts, earthquakes, mammal damage, human intervention, etc. The root system must be strong and flexible enough to support the tree’s entire structure from varying load conditions and to provide food storage and nutrient transfer. The stem system provides structural support for the tree’s above-the-ground parts and transfers water and nutrients from the roots through the network of thick-walled cells to other parts of the tree. Leaves produce food and form the surface area surrounding the tree. Leaves come in a variety of shapes and sizes. The tree’s crown, comprising branches, leaves, and reproductive elements, help the tree to catch more sunlight. It moves upward and outward to expose more of its leaves to direct sunlight for photosynthesis while maintaining physical balance on the earth. A tree’s lifecycle can span hundreds of years, despite its vulnerability to constantly changing loads throughout the day and throughout its life. In monsoon and windy seasons, trees endure extremely difficult fatigue-loading. Various parts of the tree and its stem are subjected to combined loading conditions: tension, compression, shear, bending, and torsion. Trees develop and adapt stress management strategies by adjusting their shapes to the type or level of stress they endure: they add more mass where more strength is needed, allows material to easily break off (or physiologically inactive) from locations where it is not necessary, design optimum shapes, and create variable notch radii for reducing stress concentration. But a tree is much more than a structural member. It provides food and shelter for wildlife. It absorbs atmospheric carbon dioxide and produces oxygen. It lowers air temperature and facilitates the water cycle. Structural analysis of a tree can benefit engineering students and practicing engineers alike. Furthermore, a deeper understanding of trees can help us to create multifunctional designs that are in a symbiotic relationship with other members in the system. In short, studying tree mechanics can help us to become better engineers. This paper presents our efforts to integrate trees into engineering curricula to teach mechanics ranging from equilibrium study to stress analysis. Students of statics, dynamics, the strength of materials, stress analysis, material science, design, etc., can benefit from learning about trees. This approach enables students to understand the complexities of real-world living systems, appreciate the genius of nature’s design, and develop methods for creating sustainable designs.
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İncekara, Ahmet, and Elif Haykır Hobikoğlu. "Eco-innovation as a Determinant of the Importance of Sustainable Economic Development: World and Turkey Examples." In International Conference on Eurasian Economies. Eurasian Economists Association, 2014. http://dx.doi.org/10.36880/c05.01170.
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In modern societies, because of the continuity of change and transformation, innovation became one of the hallmarks of community life. Studies which mainly started by engineers in the field of environment, nowadays became a work area in many branches of science. Although eco-innovation has supply or demand side determinants, there are some corporate and political effects. Negative interaction with the environment of the societies of the world has become a risk for the sustainable existence. It also revealed the need for eco-innovation. Eco-innovation examined in four main sectors such as recycling, building and construction, food and beverage, and green businesses. Businesses can also become a part of the transformation and the concept has emerged that called green businesses. Contribute to the formation of eco-labeling has provided public awareness. Netherlands, Germany, France, the United Kingdom and Turkey are examined, said that Turkey's eco-innovation in the early period.
Reports on the topic "Food engineers"
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Geisthardt, Eric, Burton Suedel, and John Janssen. Monitoring the Milwaukee Harbor breakwater : an Engineering With Nature® (EWN®) demonstration project. Engineer Research and Development Center (U.S.), March 2021. http://dx.doi.org/10.21079/11681/40022.
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The US Army Corps of Engineers (USACE) maintains breakwaters in Milwaukee Harbor. USACE’s Engineering With Nature® (EWN®) breakwater demonstration project created rocky aquatic habitat with cobbles (10–20 cm) covering boulders (6–8 metric tons) along a 152 m section. A prolific population of Hemimysis anomala, an introduced Pontocaspian mysid and important food source for local pelagic fishes, was significantly (p < .05) more abundant on cobbles versus boulders. Food-habits data of alewife (Alosa pseudoharengus) and rainbow smelt (Osmerus mordax) provided evidence that H. anomala were a common prey item. Night surveys and gill netting confirmed O. mordax preferred foraging on the cobbles (p < .05) and consumed more H. anomala than at the reference site (p < .05). H. anomala comprised a significant portion of the diets of young-of-the-year (YOY) yellow perch (Perca flavescens), YOY largemouth bass (Micropterus salmoides), and juvenile rock bass (Ambloplites rupestris) caught on the breakwater. The natural features’ construction on the breakwater increased the available habitat for this benthopelagic macroinvertebrate and created a novel ecosystem benefiting forage fish and a nursery habitat benefiting nearshore game fish juveniles. These data will encourage the application of EWN concepts during structural repairs at other built navigation infrastructure.
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Herman, Eliot D., Gad Galili, and Alan Bennett. Recognition and Disposal of Misfolded Seed Proteins. United States Department of Agriculture, August 1994. http://dx.doi.org/10.32747/1994.7568791.bard.
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This project was directed at determining mechanisms involved in storage of intrinsic and foreign storage proteins in seeds. Seeds constitute the majority of direct and indirect food. Understanding how seeds store proteins is important to design approaches to improve the quality of seed proteins through biotechnology. In the Israeli part of this project we have conducted investigations to elucidate the mechanisms involved in assembling wheat storage proteins into ER-derived protein bodies. The results obtained have shown how domains of storage protein molecules are critical in the assembly of protein bodies. In the US side of this project the fate of foreign and engineered proteins expressed in seeds has been investigated. Engineering seed proteins offers the prospect of improving the quality of crops. Many foreign proteins are unstable when expressed in transgenic seeds. The results obtained have demonstrated that sequestering foreign proteins in the ER or ER-derived protein bodies stabilizes the proteins permitting their accumulation. The collaboration conducted in this project has advanced the understanding how protein bodies are assembled and the potential to use the ER and protein bodies to store engineered proteins that can enhance the composition of seeds.
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Treadwell, Jonathan R., James T. Reston, Benjamin Rouse, Joann Fontanarosa, Neha Patel, and Nikhil K. Mull. Automated-Entry Patient-Generated Health Data for Chronic Conditions: The Evidence on Health Outcomes. Agency for Healthcare Research and Quality (AHRQ), March 2021. http://dx.doi.org/10.23970/ahrqepctb38.
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Background. Automated-entry consumer devices that collect and transmit patient-generated health data (PGHD) are being evaluated as potential tools to aid in the management of chronic diseases. The need exists to evaluate the evidence regarding consumer PGHD technologies, particularly for devices that have not gone through Food and Drug Administration evaluation. Purpose. To summarize the research related to automated-entry consumer health technologies that provide PGHD for the prevention or management of 11 chronic diseases. Methods. The project scope was determined through discussions with Key Informants. We searched MEDLINE and EMBASE (via EMBASE.com), In-Process MEDLINE and PubMed unique content (via PubMed.gov), and the Cochrane Database of Systematic Reviews for systematic reviews or controlled trials. We also searched ClinicalTrials.gov for ongoing studies. We assessed risk of bias and extracted data on health outcomes, surrogate outcomes, usability, sustainability, cost-effectiveness outcomes (quantifying the tradeoffs between health effects and cost), process outcomes, and other characteristics related to PGHD technologies. For isolated effects on health outcomes, we classified the results in one of four categories: (1) likely no effect, (2) unclear, (3) possible positive effect, or (4) likely positive effect. When we categorized the data as “unclear” based solely on health outcomes, we then examined and classified surrogate outcomes for that particular clinical condition. Findings. We identified 114 unique studies that met inclusion criteria. The largest number of studies addressed patients with hypertension (51 studies) and obesity (43 studies). Eighty-four trials used a single PGHD device, 23 used 2 PGHD devices, and the other 7 used 3 or more PGHD devices. Pedometers, blood pressure (BP) monitors, and scales were commonly used in the same studies. Overall, we found a “possible positive effect” of PGHD interventions on health outcomes for coronary artery disease, heart failure, and asthma. For obesity, we rated the health outcomes as unclear, and the surrogate outcomes (body mass index/weight) as likely no effect. For hypertension, we rated the health outcomes as unclear, and the surrogate outcomes (systolic BP/diastolic BP) as possible positive effect. For cardiac arrhythmias or conduction abnormalities we rated the health outcomes as unclear and the surrogate outcome (time to arrhythmia detection) as likely positive effect. The findings were “unclear” regarding PGHD interventions for diabetes prevention, sleep apnea, stroke, Parkinson’s disease, and chronic obstructive pulmonary disease. Most studies did not report harms related to PGHD interventions; the relatively few harms reported were minor and transient, with event rates usually comparable to harms in the control groups. Few studies reported cost-effectiveness analyses, and only for PGHD interventions for hypertension, coronary artery disease, and chronic obstructive pulmonary disease; the findings were variable across different chronic conditions and devices. Patient adherence to PGHD interventions was highly variable across studies, but patient acceptance/satisfaction and usability was generally fair to good. However, device engineers independently evaluated consumer wearable and handheld BP monitors and considered the user experience to be poor, while their assessment of smartphone-based electrocardiogram monitors found the user experience to be good. Student volunteers involved in device usability testing of the Weight Watchers Online app found it well-designed and relatively easy to use. Implications. Multiple randomized controlled trials (RCTs) have evaluated some PGHD technologies (e.g., pedometers, scales, BP monitors), particularly for obesity and hypertension, but health outcomes were generally underreported. We found evidence suggesting a possible positive effect of PGHD interventions on health outcomes for four chronic conditions. Lack of reporting of health outcomes and insufficient statistical power to assess these outcomes were the main reasons for “unclear” ratings. The majority of studies on PGHD technologies still focus on non-health-related outcomes. Future RCTs should focus on measurement of health outcomes. Furthermore, future RCTs should be designed to isolate the effect of the PGHD intervention from other components in a multicomponent intervention.
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Tuller, Markus, Asher Bar-Tal, Hadar Heller, and Michal Amichai. Optimization of advanced greenhouse substrates based on physicochemical characterization, numerical simulations, and tomato growth experiments. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7600009.bard.
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Over the last decade there has been a dramatic shift in global agricultural practice. The increase in human population, especially in underdeveloped arid and semiarid regions of the world, poses unprecedented challenges to production of an adequate and economically feasible food supply to undernourished populations. Furthermore, the increased living standard in many industrial countries has created a strong demand for high-quality, out-of-season vegetables and fruits as well as for ornamentals such as cut and potted flowers and bedding plants. As a response to these imminent challenges and demands and because of a ban on methyl bromide fumigation of horticultural field soils, soilless greenhouse production systems are regaining increased worldwide attention. Though there is considerable recent empirical and theoretical research devoted to specific issues related to control and management of soilless culture production systems, a comprehensive approach that quantitatively considers all relevant physicochemical processes within the growth substrates is lacking. Moreover, it is common practice to treat soilless growth systems as static, ignoring dynamic changes of important physicochemical and hydraulic properties due to root and microbial growth that require adaptation of management practices throughout the growth period. To overcome these shortcomings, the objectives of this project were to apply thorough physicochemical characterization of commonly used greenhouse substrates in conjunction with state-of-the-art numerical modeling (HYDRUS-3D, PARSWMS) to not only optimize management practices (i.e., irrigation frequency and rates, fertigation, container size and geometry, etc.), but to also “engineer” optimal substrates by mixing organic (e.g., coconut coir) and inorganic (e.g., perlite, pumice, etc.) base substrates and modifying relevant parameters such as the particle (aggregate) size distribution. To evaluate the proposed approach under commercial production conditions, characterization and modeling efforts were accompanied by greenhouse experiments with tomatoes. The project not only yielded novel insights regarding favorable physicochemical properties of advanced greenhouse substrates, but also provided critically needed tools for control and management of containerized soilless production systems to provide a stress-free rhizosphere environment for optimal yields, while conserving valuable production resources. Numerical modeling results provided a more scientifically sound basis for the design of commercial greenhouse production trials and selection of adequate plant-specific substrates, thereby alleviating the risk of costly mistrials.
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Norelli, John L., Moshe Flaishman, Herb Aldwinckle, and David Gidoni. Regulated expression of site-specific DNA recombination for precision genetic engineering of apple. United States Department of Agriculture, March 2005. http://dx.doi.org/10.32747/2005.7587214.bard.
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Objectives: The original objectives of this project were to: 1) evaluate inducible promoters for the expression of recombinase in apple (USDA-ARS); 2) develop alternative selectable markers for use in apple to facilitate the positive selection of gene excision by recombinase (Cornell University); 3) compare the activity of three different recombinase systems (Cre/lox, FLP/FRT, and R/RS)in apple using a rapid transient assay (ARO); and 4) evaluate the use of recombinase systems in apple using the best promoters, selectable markers and recombinase systems identified in 1, 2 and 3 above (Collaboratively). Objective 2 was revised from the development alternative selectable markers, to the development of a marker-free selection system for apple. This change in approach was taken due to the inefficiency of the alternative markers initially evaluated in apple, phosphomannose-isomerase and 2-deoxyglucose-6-phosphate phosphatase, and the regulatory advantages of a marker-free system. Objective 3 was revised to focus primarily on the FLP/FRT recombinase system, due to the initial success obtained with this recombinase system. Based upon cooperation between researchers (see Achievements below), research to evaluate the use of the FLP recombinase system under light-inducible expression in apple was then conducted at the ARO (Objective 4). Background: Genomic research and genetic engineering have tremendous potential to enhance crop performance, improve food quality and increase farm profits. However, implementing the knowledge of genomics through genetically engineered fruit crops has many hurdles to be overcome before it can become a reality in the orchard. Among the most important hurdles are consumer concerns regarding the safety of transgenics and the impact this may have on marketing. The goal of this project was to develop plant transformation technologies to mitigate these concerns. Major achievements: Our results indicate activity of the FLP\FRTsite-specific recombination system for the first time in apple, and additionally, we show light- inducible activation of the recombinase in trees. Initial selection of apple transformation events is conducted under dark conditions, and tissue cultures are then moved to light conditions to promote marker excision and plant development. As trees are perennial and - cross-fertilization is not practical, the light-induced FLP-mediated recombination approach shown here provides an alternative to previously reported chemically induced recombinase approaches. In addition, a method was developed to transform apple without the use of herbicide or antibiotic resistance marker genes (marker free). Both light and chemically inducible promoters were developed to allow controlled gene expression in fruit crops. Implications: The research supported by this grant has demonstrated the feasibility of "marker excision" and "marker free" transformation technologies in apple. The use of these safer technologies for the genetic enhancement of apple varieties and rootstocks for various traits will serve to mitigate many of the consumer and environmental concerns facing the commercialization of these improved varieties.