Journal articles: '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.

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Mann, C. C. "FUTURE FOOD: BIOENGINEERING:Genetic Engineers Aim to Soup Up Crop Photosynthesis." Science 283, no. 5400 (January 15, 1999): 314–16. http://dx.doi.org/10.1126/science.283.5400.314.

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Weingardt, Richard G. "Engineers and Leadership: How to Move up “Economic Food Chain”." Journal of Professional Issues in Engineering Education and Practice 120, no. 1 (January 1994): 50–57. http://dx.doi.org/10.1061/(asce)1052-3928(1994)120:1(50).

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Roos, Gun, Ritva Prättälä, and Katriina Koski. "Men, masculinity and food: interviews with Finnish carpenters and engineers." Appetite 37, no. 1 (August 2001): 47–56. http://dx.doi.org/10.1006/appe.2001.0409.

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Sepúlveda, Edwin, Difariney González-Gómez, and Jhony Alexander Villa-Ochoa. "Analysis of a Mathematical Model. Opportunities for the Training of Food Engineering Students." Mathematics 8, no. 8 (August 11, 2020): 1339. http://dx.doi.org/10.3390/math8081339.

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International research has revealed different roles of mathematics in the practices of engineers and some implications of mathematics teaching for engineering students. Modeling and mathematical models have proven to be valuable tools for their professional work and for their teaching process. This study identifies opportunities offered by a process of analysis of a mathematical model in the training of engineers. For this analysis, an interpretation of mathematical models as an object–user–representation triad was used; mathematical models were also considered a pedagogical approach to mathematics teaching. Based on this approach, a qualitative study was developed. A teaching experiment was designed, in which, through a set of tasks, the analysis of a model describing the percentage of moisture removed in a radial airflow food dryer is considered. Results show that students evidenced a comprehension of the model function as a covariation relationship and implemented strategies for understanding it through the graphs in the model. The situated character of students’ reasoning and their experience with professional practices of engineers are also highlighted.

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Schröder, Volker. "From Raw Material to Consumer Product — The Role of Food Process Engineers in Food Industry." Chemie Ingenieur Technik 73, no. 6 (June 2001): 775. http://dx.doi.org/10.1002/1522-2640(200106)73:6<775::aid-cite7755555>3.0.co;2-d.

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Kurilo, Olga. "Peculiarities of training future food industry engineers for creative vocational activities." ScienceRise: Pedagogical Education, no. 2(35) (March 31, 2020): 27–32. http://dx.doi.org/10.15587/2519-4984.2020.199471.

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Cherednichenko, H. "National model of foreign language training of future food industry engineers." Pedagogy of the formation of a creative person in higher and secondary schools 64, no. 2 (2019): 149–53. http://dx.doi.org/10.32840/1992-5786.2019.64-2.28.

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Dubova, Nataliia, and Viacheslav Liulchenko. "INDEPENDENT WORK OF FUTURE ENGINEERS-TEACHERS OF THE FOOD INDUSTRY AS A CONDITION FOR FORMATION OF GENERAL AND PROFESSIONAL COMPETENCES." Collection of Scientific Papers of Uman State Pedagogical University, no. 2 (June 24, 2021): 36–43. http://dx.doi.org/10.31499/2307-4906.2.2021.236630.

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The article considers the problem of training an engineer-teacher of the food industry, in particular the peculiarities of the organization of independent work, which contributes to the formation of general and professional competences in the process of solving professional problems. Attention is paid to clarifying the role of independent work in the formation of general and professional competences, determining effective ways to implement it in the process of professional education of future specialists in the food industry. Types of tasks for independent work are characterized, attention is focused on their activity character.To optimize independent work, the use of educational, cognitive and practical tasks aimed at transmitting, organizing, transcoding information and related to the interpretation, analysis and generalization of information, which should be addressed in the process of working with textbooks and educational literature, in the process of independent observations, execution of graphic works are suggested.Independent work involves the implementation of various types of tasks (reproductive, as per the sample, reconstructive-variable, partial-search, educational-research), aimed at obtaining new knowledge, their systematization and generalization; formation of practical skills and abilities; control of student readiness for lectures, seminars, defense of laboratory and practical works, other control measures.The peculiarities of the organization of the educational process in higher education, which should be built so as to develop the ability to learn, to form in future engineers-teachers the ability for self-development, creative application of knowledge, ways to adapt to professional activities are considered. Keywords: professional training, professional competence, independent work, professional education, food technologies, engineer-teacher of food technologies, extracurricular work, cognitive tasks.

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Delgado, Amélia, Manel Issaoui, Margarida C. Vieira, Isabel Saraiva de Carvalho, and Anthony Fardet. "Food Composition Databases: Does It Matter to Human Health?" Nutrients 13, no. 8 (August 17, 2021): 2816. http://dx.doi.org/10.3390/nu13082816.

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Food provides humans with more than just energy and nutrients, addressing both vital needs and pleasure. Food habits are determined by a wide range of factors, from sensorial stimuli to beliefs and, once commanded by local and seasonal availability, are nowadays driven by marketing campaigns promoting unhealthy and non-sustainable foodstuffs. Top-down and bottom-up changes are transforming food systems, driven by policies on SDGs and by consumer’s concerns about environmental and health impacts. Food quality, in terms of taste, safety, and nutritional value, is determined by its composition, described in food composition databases (FDBs). FDBs are then useful resources to agronomists, food and mechanical engineers, nutritionists, marketers, and others in their efforts to address at maximum human nutrient needs. In this work, we analyse some relevant food composition databases (viz., purpose, type of data, ease of access, regularity of updates), inspecting information on the health and environmental nexus, such as food origin, production mode as well as nutritional quality. The usefulness and limitations of food databases are discussed regarding what concerns sustainable diets, the food ‘matrix effect’, missing compounds, safe processing, and in guiding innovation in foods, as well as in shaping consumers’ perceptions and food choices.

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Alkanan, Zina T., Ammar B. Altemimi, Asaad R. S. Al-Hilphy, Dennis G. Watson, and Anubhav Pratap-Singh. "Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020." Applied Sciences 11, no. 6 (March 11, 2021): 2507. http://dx.doi.org/10.3390/app11062507.

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Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through food, has emerged as a potential technology with comparable performance and several advantages. Ohmic heating works faster and consumes less energy compared to conventional heating. Key characteristics of ohmic heating are homogeneity of heating, shorter heating time, low energy consumption, and improved product quality and food safety. Energy consumption of ohmic heating was measured as 4.6–5.3 times lower than traditional heating. Many food processes, including pasteurization, roasting, boiling, cooking, drying, sterilization, peeling, microbiological inhibition, and recovery of polyphenol and antioxidants have employed ohmic heating. Herein, we review the theoretical basis for ohmic treatment of food and the interaction of ohmic technology with food ingredients. Recent work in the last seven years on the effect of ohmic heating on food sensory properties, bioactive compound levels, microbial inactivation, and physico-chemical changes are summarized as a convenient reference for researchers and food scientists and engineers.

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Pop, Oana L., Carmen R. Pop, Marie Dufrechou, Dan C. Vodnar, Sonia A. Socaci, Francisc V. Dulf, Fabio Minervini, and Ramona Suharoschi. "Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review." Polymers 12, no. 1 (December 19, 2019): 12. http://dx.doi.org/10.3390/polym12010012.

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Edible coatings and films represent an alternative packaging system characterized by being more environment- and customer-friendly than conventional systems of food protection. Research on edible coatings requires multidisciplinary efforts by food engineers, biopolymer specialists and biotechnologists. Entrapment of probiotic cells in edible films or coatings is a favorable approach that may overcome the limitations linked with the use of bioactive compounds in or on food products. The recognition of several health advantages associated with probiotics ingestion is worldwide accepted and well documented. Nevertheless, due to the low stability of probiotics in the food processing steps, in the food matrices and in the gastrointestinal tract, this kind of encapsulation is of high relevance. The development of new and functional edible packaging may lead to new functional foods. This review will focus on edible coatings and films containing probiotic cells (obtaining techniques, materials, characteristics, and applications) and the innovative entrapment techniques use to obtained such packaging.

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Hazzan, Orit. "Professional development workshop for female software engineers." ACM SIGCSE Bulletin 37, no. 2 (June 2005): 75–79. http://dx.doi.org/10.1145/1083431.1083468.

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Jideani, Afam I. O., Awelani P. Mutshinyani, Ntsako P. Maluleke, Zwivhuya P. Mafukata, Mkateko V. Sithole, Mashudu U. Lidovho, Edwin K. Ramatsetse, and Monica M. Matshisevhe. "Impact of Industrial Revolutions on Food Machinery - An Overview." Journal of Food Research 9, no. 5 (July 29, 2020): 42. http://dx.doi.org/10.5539/jfr.v9n5p42.

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The industrial revolutions occurring at specific periods impacted differently on food industry machinery, including analytical and innovative scientific equipment, and had significant effects on food manufacturing. The fourth industrial revolution (4IR) unlike the other industrial revolutions (1IR, 2IR, and 3IR) has a faster significant impact and niches on artificial intelligence (AI), machine learning (ML), blockchain, robotics, the internet of things (IoT), digitalization, big data, autonomous vehicles, additive manufacturing, nanotechnology, biotechnology, and 3D food printing technologies. Going forward would require more mechatronic engineers as process technicians, particularly in paperless processes and automation of the digital rich future.

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Thompson, Paul B. "Designing Animals: Ethical Issues for Genetic Engineers." Journal of Dairy Science 75, no. 8 (August 1992): 2294–303. http://dx.doi.org/10.3168/jds.s0022-0302(92)77991-0.

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Mijic, Ljubica, Mirjana Segedinac, and Milana Tomic. "Application of the activation model in the education/teaching of future food engineers." Chemical Industry 60, no. 7-8 (2006): 195–201. http://dx.doi.org/10.2298/hemind0608195m.

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Some problems during the course of chemical education in junior colleges may arise due to the usage of prescribed text books and fixed education plans and programs. Considering that the goal of modern chemical education is the training of qualified, research-capable students, it appears necessary to carry out investigation in chemical education as a whole, starting with elementary and all the way to the university level. The purpose of such investigations is the increased efficiency and quality of student knowledge. Knowing that modern chemical teaching is independent student work, students should be active subjects in the teaching process. It is expected that students are capable to make decisions by themselves and to take full responsibility for them. So, in order for students to be active subjects in the teaching process, it is necessary to modernize teaching, which assumes active work techniques.

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Galloway, Patricia D., Athanasios Moulakis, Leonard Rice, Lois Roberts, and Richard Weingardt. "Discussions and Closure: Engineers and Leadership: How to Move up “Economic Food Chain”." Journal of Professional Issues in Engineering Education and Practice 121, no. 2 (April 1995): 147–50. http://dx.doi.org/10.1061/(asce)1052-3928(1995)121:2(147).

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Lambert, Joseph M. "Restructuring the introductory computer science course for engineers." ACM SIGCSE Bulletin 27, no. 1 (March 15, 1995): 204–8. http://dx.doi.org/10.1145/199691.199784.

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Nishihara, Hideaki, Koichi Shinozaki, Koji Hayamizu, Toshiaki Aoki, Kenji Taguchi, and Fumihiro Kumeno. "Model checking education for software engineers in Japan." ACM SIGCSE Bulletin 41, no. 2 (June 25, 2009): 45–50. http://dx.doi.org/10.1145/1595453.1595461.

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Tabak, Leon. "Giving engineers a positive view of social responsibility." ACM SIGCSE Bulletin 20, no. 4 (December 1988): 29–31. http://dx.doi.org/10.1145/54138.54143.

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Thilmany, Jean. "Managing Across Cultures." Mechanical Engineering 127, no. 02 (February 1, 2005): 41–43. http://dx.doi.org/10.1115/1.2005-feb-4.

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This article focuses on managing motivated engineers means having to tell them it is time to stop tinkering with one design and move on to the next. Managing means knowing when to say what, as after all, the equipment will never meet the engineers’ exacting specifications. Volunteers sometimes travel to a location to figure out how a piece of equipment might be used. Oftentimes, however, the budget doesn't allow for overseas trips. Committees meet monthly, and during the interim, committee members experiment alone or in groups with parts of a project. Management is best accomplished when a project with a particular need is attached to a competent volunteer who has an interest in that need. Projects sound easy in execution: highly trained engineers and food scientists—many with an illustrious career are worth of experience to contribute—volunteer to design fairly straightforward tools. But sometimes the simplest tools are the most difficult to design.

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Şipoş, Anca, and Mariana Liliana Păcală. "Simulation-Based Learning, an Essential Tool for Control Process in Food Engineering Education." Balkan Region Conference on Engineering and Business Education 1, no. 1 (October 1, 2019): 383–89. http://dx.doi.org/10.2478/cplbu-2020-0046.

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AbstractSimulation-based learning has become an essential tool for food engineers in education and industry. The students from food engineering higher education usually have difficulties to understand abstract concepts of the process control, to make links among microbiology, biochemistry and automation of the technological process from food industry. The present paper describes a methodology for teaching the process control by developing a control level process using simulation-based learning. The used of this metode highlighted that the students developed competence toward “thinking like a scientist”, developed argumentation and critical decision-making skills and reinforced research-planning and experimental design skills.

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Dhakal, Santosh, and Dennis R. Heldman. "Application of Thermal Kinetic Models in Liquid Foods and Beverages with Reference to Ascorbic Acid, Anthocyanin and Furan – a Review." Journal of Food Science and Technology Nepal 11 (December 31, 2019): 1–13. http://dx.doi.org/10.3126/jfstn.v11i0.29645.

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Food processors aim to preserve as much as desirable quality attributes without compromising food safety. Thermal processing is the cheapest and most common method of food preservation across the world due to its outstanding record of assuring safety. The major challenge associated with the conventional heating method is to protect adequately desirable quality attributes like color, flavor, texture, nutrients and bioactive compounds to address the demands of modern health conscious consumers. One approach is to use kinetic models and adopt the principle of optimization. Reaction kinetic models can be used in process design to estimate quantitative impact on food components including microorganisms in foods. There are various types of linear and nonlinear kinetic models proposed by food engineers. However, the selection of appropriate process variables (time, temperature), knowledge on the product factors (e.g. pH, oBrix) and understanding their interactions with the model parameters (rate constant, activation energy) is important for accurately estimating the impact of the process. The purpose of this review is to summarize the principles and functions of thermal processing followed by the application of reaction kinetic models to estimate the impact of thermal process on the food components, namely microbial population, ascorbic acid, anthocyanin and furan in liquid foods and beverages. In addition, it illustrates how the model parameters can be used to optimize the process through time-temperature tolerance (TTT) curve. Furthermore, it explains the significance of high temperature short time process for selected food components.

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Kamp, Poul-Henning. "The Software Industry IS STILL the Problem." Queue 19, no. 4 (August 31, 2021): 23–28. http://dx.doi.org/10.1145/3487019.3489045.

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The time is way overdue for IT engineers to be subject to professional liability, like almost every other engineering profession. Before you tell me that is impossible, please study how the very same thing happened with electricity, planes, cranes, trains, ships, automobiles, lifts, food processing, buildings, and, for that matter, driving a car.

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КУРИЛО, Ольга. "THE ROLE OF CREATIVITY IN THE PROFESSIONAL DEVELOPMENT OF FUTURE FOOD INDUSTRY ENGINEERS-TEACHERS." Scientific papers of Berdiansk State Pedagogical University Series Pedagogical sciences 3 (December 27, 2019): 293–301. http://dx.doi.org/10.31494/2412-9208-2019-1-3-293-301.

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Kurilo, Olga. "PSYCHOLOGICAL AND PEDAGOGICAL SUPPORT FOR THE INDIVIDUAL-CREATIVE PROFESSIONAL FORMATION OF FUTURE FOOD INDUSTRY ENGINEERING TEACHERS." Collection of Scientific Papers of Uman State Pedagogical University, no. 3 (September 22, 2022): 34–41. http://dx.doi.org/10.31499/2307-4906.3.2022.265914.

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The article presents theoretical aspects of psychological and pedagogical support for the individual-creative professional formation of future engineers in the industry of food.According to the purpose, the following tasks of the study are defined: to investigate the features of psychological and pedagogical support in the educational process; to disclose the content of psychological and pedagogical support of future food industry engineers-teachers; to identify the expected results of the individual-creative professional formation of future food industry engineering teachers.To achieve the goal and solve the defined tasks a set of interrelated theoretical research methods was used. They are the analysis of psychological and pedagogical literature and scientific research on the problem of psychological and pedagogical support (to identify the features of psychological and pedagogical support in the educational process), generalization and systematization (to predict the expected results of the individual-creative professional formation of future food industry engineering teachers).It is determined that psychological and pedagogical support contributes to the activation of higher education applicants and the formation of their desire for professional growth, taking into account the acquired knowledge about themselves, their abilities and prospects of their development. The organization of psychological and pedagogical support accelerates the processes of disclosure and realization of the personal potential of future food industry engineering teachers in the professional formation process at the stage of study at the institution of higher education. Keywords: psychological and pedagogical support; individual-creative professional formation; engineering teacher; food industry; individual training program; personal experience; potential opportunities; readiness for creative professional activity.

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Aguilera, J. M. "Drying and Dried Products Under the Microscope." Food Science and Technology International 9, no. 3 (June 2003): 137–43. http://dx.doi.org/10.1177/1082013203034640.

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Food engineers do not often realise that drying of foods and biological materials is a problem of preserving or transforming structures rather than one of removing water. Some unique product properties depend on the structure of dried foods: rehydration and instant properties, flavour retention and sensorial attributes (including colour and texture). The role of structure extends in biochemical and pharmaceutical products to the molecular level and plays key role in viability of desiccated plants and organisms and/or specific activity of dried biomolecules. Nowadays different techniques and probes are available to visualise changes in structure down to the nanostructural level, acquire physicochemical data of micron-size regions and perform physical/mechanical testing in situ. Most novel visualisation methods are non-intrusive permitting image and data acquisition in real time under simulated or current drying conditions. An emerging field of work is that of quantification of structural features using advanced image processing techniques and fractal analysis. Meaningful structure-properties relationships of dried foods can then be derived from their analysis that might contribute to the design of new and specific structures to improve food functionality. Combination of the microstructural approach and concepts from food materials science should result in major advances in this important unit operation and in tailoring product properties.

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Malaia, Kateryna. "Transforming the Architecture of Food." Journal of the Society of Architectural Historians 80, no. 4 (December 1, 2021): 460–76. http://dx.doi.org/10.1525/jsah.2021.80.4.460.

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Abstract Transforming the Architecture of Food: From the Soviet to the Post-Soviet Apartment focuses on the changes to urban domestic architecture and food-related spaces—those for eating, cooking, and storage—that occurred parallel to the collapse of the Soviet Union in 1991. In this article, Kateryna Malaia traces a path from standardized Soviet apartment housing built and regulated by the state to the implementation of architectural and spatial solutions by individual apartment dwellers and designers in the post-Soviet years. From the 1980s through the early 2000s, such remodeling projects affected late- and post-Soviet architectural imagination and urban apartments en masse, coinciding with ephemeral yet important changes in domestic practices. To navigate these complex transformations, Malaia questions traditional architectural programmatic labeling—kitchen, dining room, family room, open plan—within the late- and post-Soviet context. Drawing on both archival and popular sources as well as interviews with apartment dwellers, architects, and engineers collected in the post-Soviet urban centers of Kyiv and Lviv in Ukraine, this study shows how the grassroots adaptation of standardized apartment housing at this time echoed new economic and political circumstances. Malaia’s analysis of changes in food-related spaces and practices provides a critical index of the widespread social impact of the collapse of the Soviet Union in everyday architecture and life.

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Kroll, J. "Industrial Membran Processes (AIChE symposium series no. 248). Herausgegeben von R. A. White und P. N. Pintauro. 150 Seiten, zahlr. Abb. und Tab. American Institute of Chemical Engineers, New York 1986." Food / Nahrung 31, no. 10 (1987): 958. http://dx.doi.org/10.1002/food.19870311005.

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Thilmany, Jean. "Information in Order." Mechanical Engineering 126, no. 09 (September 1, 2004): 46–48. http://dx.doi.org/10.1115/1.2004-sep-5.

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This article discusses various aspects of product lifecycle management (PLM). Medical device makers constantly seek innovative technologies; some use product lifecycle management systems to smooth the road to food and drug administration approval. Engineers at superDimension manage hundreds of design changes flying around the company by using the manufacturer’s product lifecycle management technology. Keeping close track of the overwhelming number of documents that a regulatory agency might ask to see is one of them. The Air Force will soon use the technology for a different purpose-to give personnel wireless access to maintenance records and technical manuals where they service aircraft. In order to organize the flow and head off chaos, superDimension implemented its PLM software from the very beginning. The manufacturer uses SmarTeam from the vendor of the same name. The company is now owned by IBM. The company engineered its PLM technology to suit its needs.

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Cherednichenko, H. A. "Features of foreign language training of food industry engineers in higher educational establishments of Belgium." Pedagogical sciences: reality and perspectives 68 (2019): 232–35. http://dx.doi.org/10.31392/2311-5491/2019-68.52.

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Lazarieva, T., and O. Blahyi. "TRAINING TOOLS OF FORMATION OF HEALTH-SAVING COMPETENCE OF FUTURE ENGINEERS-TECHNOLOGISTS OF FOOD INDUSTRY." Pedagogy of the formation of a creative person in higher and secondary schools 2, no. 75 (2021): 112–17. http://dx.doi.org/10.32840/1992-5786.2021.75-2.21.

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Sims, W. L. "Cultural Modification of Vegetables for Mechanized Production." HortScience 20, no. 6 (December 1985): 1005–8. http://dx.doi.org/10.21273/hortsci.20.6.1005b.

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Abstract Many vegetables are highly perishable and must be harvested within a very short time frame. Soon after harvesting, the vegetables must be handled carefully, processed, properly stored or consumed fresh. Research and experience have shown that successful harvest mechanization requires a systems approach and involves the cooperative efforts of engineers, plant breeders, plant physiologists, food scientists, and others. It is truly an interdisciplinary approach.

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Fries, Lennart. "Modeling Food Particle Systems: A Review of Current Progress and Challenges." Annual Review of Chemical and Biomolecular Engineering 12, no. 1 (June 7, 2021): 97–113. http://dx.doi.org/10.1146/annurev-chembioeng-121820-081524.

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For many years, food engineers have attempted to describe physical phenomena such as heat and mass transfer in food via mathematical models. Still, the impact and benefits of computer-aided engineering are less established in food than in most other industries today. Complexity in the structure and composition of food matrices are largely responsible for this gap. During processing of food, its temperature, moisture, and structure can change continuously, along with its physical properties. We summarize the knowledge foundation, recent progress, and remaining limitations in modeling food particle systems in four relevant areas: flowability, size reduction, drying, and granulation and agglomeration. Our goal is to enable researchers in academia and industry dealing with food powders to identify approaches to address their challenges with adequate model systems or through structural and compositional simplifications. With advances in computer simulation capacity, detailed particle-scale models are now available for many applications. Here, we discuss aspects that require further attention, especially related to physics-based contact models for discrete-element models of food particle systems.

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Moreno, Antonia, Guillermo Sanz, and Begonya Garcia-Zapirain. "hGLUTEN Tool: Measuring Its Social Impact Indicators." International Journal of Environmental Research and Public Health 18, no. 23 (December 2, 2021): 12722. http://dx.doi.org/10.3390/ijerph182312722.

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hGLUTEN is a technological solution capable of detecting gluten and spoiled food. We measured the social impact of the hGLUTEN tool using two Likert scale surveys with two groups: professionals (engineers/chefs) and end-users. These data have been assessed in accordance with the social impact indicators defined for the Key Impact Pathways introduced by the European Commission for Horizon Europe and the criteria of the Social Impact Open Repository (SIOR). A total of 85% of users, 100% of engineers and 68% of professional chefs consider it very relevant to participate and give their opinion in research projects, which shows the increasingly high level of involvement of the general population. A total of 88% of users were unaware of other applications that detect gluten and were more dependent on guidelines provided by allergy associations and expiry dates of foodstuffs. In addition, only 5% of professional chefs said they were aware of other technology capable of detecting gluten in food, which may indicate a large economic market and good commercialisation possibilities for the tool in the future. Finally, the inclusion of tools to motivate users to promote it has been identified as an area for improvement, which could mean that it should be made more visible in the media to increase its impact and influence.

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Koskinen, Hanna, and Leena Norros. "The Participatory Design of Tools: Foreseeing the Potential of Future Internet-enabled Farming." Interaction Design and Architecture(s), no. 37 (June 10, 2018): 175–205. http://dx.doi.org/10.55612/s-5002-037-009.

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This paper describes the use of functional models in a participatory design process to facilitate user involvement in complex system design. The particular case study presented here is the design of Future Internet-enabled farming system to address the global food chain challenges. Taking an end-user perspective during the development of systems and infrastructures in order to assist people in their work and everyday lives sets new challenge for complex system design. In extending the use of functional models by adopting the human factors engineering perspective, we show how future practice was made tangible and subject to the value estimations of a variety of end-user groups. In the food chain related development project, functional models facilitated the creative agency of the food chain actors and enabled a participatory design process in which the agricultural engineers and the food chain actors collaborative worked on a vision of future farming.

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Maheshwary, S., and A. R. Wagle. "Acculturation, Food Habits and Physical Activity in South Asian Software Engineers Living in the United States." Journal of the American Dietetic Association 109, no. 9 (September 2009): A61. http://dx.doi.org/10.1016/j.jada.2009.06.194.

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Borchardt, John K. "Outside Help." Mechanical Engineering 131, no. 02 (February 1, 2009): 24–27. http://dx.doi.org/10.1115/1.2009-feb-1.

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This article discusses companies are making connections to enrich and accelerate the product development. Procter & Gamble (P&G) has more than 300 brands, most of them recognized worldwide, under which it sells products ranging from pet food and laundry detergent to prescription drugs and cosmetics. It is not surprising that the invitation is extended through a Web site, www.pgconnectdevelop.com. The idea of making business-to-business contact over the Internet is not unique to this Web site. Yet2.com (http://www.yet2.com) founded in 1999 by a consortium of P&G, DuPont, Bayer, Honeywell, Caterpillar, Siemens and NTT Leason, offers services that bring buyers and sellers of technology together, enabling participants to maximize the financial return on their intellectual assets. Open innovation creates the opportunity for engineers to engage in a broader range of activities and assume new responsibilities. For open innovation to succeed, engineers need to overcome the "not invented here" mindset and both welcome and use ideas from outside their own organization.

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Longo, Peter, and Richard Cummings. "Dam Policy: The Need For Global Governance." Journal of International Energy Policy (JIEP) 2, no. 2 (December 30, 2013): 31–38. http://dx.doi.org/10.19030/jiep.v2i2.8272.

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Dams have long fascinated engineers, policymakers, and citizens-at-large. No doubt the engineering and architectural details of physical construction of dams are worth study and scrutiny, but it is the human dimension that complicates dam policies. Dams can result in tremendous negative impacts on human populations. Yet, dams provide a source of renewable energy, hydroelectric power. Analyzing these issues in a global perspective offers strategies for policy makers to consider. This paper will analyze the negative impact dams have on humans, illustrate the hydroelectric push for dams and how they impact food production. Finally, global policy strategies will be offered with consideration of environmental accounting and an indication of the future of water and food.

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Gil-Ribes, Jesús A., Louise Ferguson, Sergio Castro-Garcia, and Gregorio L. Blanco-Rodán. "How Agricultural Engineers Develop Mechanical Harvesters: The University Perspective." HortTechnology 24, no. 3 (June 2014): 270–73. http://dx.doi.org/10.21273/horttech.24.3.270.

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Developing mechanical harvesting is the most effective, and most difficult, factor in improving horticultural crop profitability. It requires simultaneous incremental changes by multiple entities; engineers, horticulturists, food scientists, economists, local extension personnel, the commercial harvester industry, growers, and displaced laborers and their management. There is a narrow annual testing window. The initial research by engineers and horticulturists focuses on developing effective removal technologies and can be applied or basic. When funding is local, the research is generally applied and is usually an adaptation of existing technology. With national funding, the research is basic or investigates novel technologies. Both are conducted first on model systems or individual plants. Properly executed, both types can be published, but publication is difficult if engineering parameters are changed during the trials. Evaluation of developed removal technologies requires cross-disciplinary teams to evaluate the effects on the final marketable product quality and long-term plant health. Publications can be produced on testing technology or effects on marketable product quality or plant health. An industry education program with field days, industry publications and websites, and annual presentations should frequently report progress. Finally, a prototype should be demonstrated to show the economic feasibility of a mobile platform with catching technology. The research team then expands to include the harvester industry and grower cooperators. Orchard adaptations to increase harvester efficiency are incorporated at this point. Usually by this time all research is applied and the funding local. If results demonstrate economic feasibility, the technology should now segue to the commercial harvester industry as university laboratories mostly lack the capacity to generate truly commercial harvesters. Publications could be delayed to avoid premature disclosure to make patents achievable and to facilitate cooperation between university researchers and commercial fabricators.

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Pereira, L. "The Importance of Land and Water Engineering and Management for Food Security." Agrociencia 19, no. 3 (December 2015): 1. http://dx.doi.org/10.31285/agro.19.237.

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The continued population growth associated with an increased demand for food constitute a great challenge for land and water engineers, managers and policy makers since food security is a main issue in the XXI century. In fact, land availability is likely decreasing and soils are degrading, which call for new, innovative measures of land protection and soil conservation and preservation. In association, water scarcity is increasing at same time that there is an increased demand for water, particularly for irrigated agriculture. However, land and water productivity under irrigation are increasing and there is potential for its sustainable growth. Issues required for sustainability of food production need to be well known and related policies must be considered. Issues include those referring to the sustainability of family farming vs. capital intensive farming, questions relative to the sustainability of surface irrigation vs. pressurized, energy demanding methods, and to the adequate mix of knowledge and practice when looking for land and water productivity. A few examples are given.

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Journal articles on the topic 'Food engineers'

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