scholarly journals The impact of practical training and professional development for students in enhancing European competences in Food Science and Technology.

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Andrei BORȘA ◽  
Sevastița MUSTE ◽  
Maria TOFANÄ‚ ◽  
Andruța Elena MUREȘAN (CERBU)
Keyword(s):  
Professional Development ◽  
Veterinary Medicine ◽  
Food Industry ◽  
Operating Mode ◽  
Food Science ◽  
Protective Equipment ◽  
Practical Training ◽  
Entire Process ◽  
The One ◽  
The Impact

Including students in special practice curriculums, such as the one initiated by University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, they become more aware of the entire process in the food industry, from the acquisition, reception,  management of primary and auxiliary materials, to the importance of hygiene, protective equipment, the temperature and operating mode and the sales of the final products. The aim of the study is to evaluate the impact of practical training and its role in transforming students in future engineers better prepared for the labor market. 

Industrial dimensions of food allergy

2002 ◽  
Vol 30 (6) ◽  
pp. 941-944 ◽  
Author(s):  
R. Crevel
Keyword(s):  
Food Allergy ◽  
Food Industry ◽  
The Other ◽  
Allergic Reactions ◽  
Atopic Diseases ◽  
Novel Proteins ◽  
Safety Assurance ◽  
The One ◽  
A Minor ◽  
The Impact

Serious attempts to estimate the impact of allergic reactions to foods on public health did not begin until the 1980s. Until about 15 years ago, food allergy was considered a minor aspect of food safety. Two developments probably prompted a radical re-appraisal of that situation. The first was the apparently inexorable rise in the prevalence of atopic diseases, of which food allergy forms a part, with its possible consequences highlighted by some well publicised severe reactions. The second was the growth of genetic modification technology, manifested by the commercialization of transgenic crops. Each of these developments impacted on the food industry in distinct ways. On the one hand, food-allergic consumers had to be enabled to avoid specific allergens in products formulated with existing ingredients. Food manufacturers therefore had to identify those specific allergens down to trace amounts in all the ingredients forming the product, and label or remove them. On the other hand, the introduction of products using ingredients from novel sources required an assessment of the allergenicity of these ingredients as an integral part of safety assurance. The approaches used by the food industry to protect existing allergic consumers and those at potential risk of sensitization by novel proteins will be illustrated, emphasizing how they need to be built into every stage of the life cycle of a product.

scholarly journals Industrial dimensions of food allergy

2005 ◽  
Vol 64 (4) ◽  
pp. 470-474 ◽  
Author(s):  
René Crevel
Keyword(s):  
Food Allergy ◽  
Food Industry ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Atopic Diseases ◽  
Novel Proteins ◽  
Safety Assurance ◽  
The One ◽  
A Minor ◽  
The Impact

Serious attempts to estimate the impact of allergic reactions to foods on public health did not begin until the 1980s. Until about 15 years ago food allergy was considered a minor aspect of food safety. Two developments probably prompted a radical re-appraisal of that situation. The first was the apparently inexorable rise in the prevalence of atopic diseases, of which food allergy forms a part, with its possible consequences highlighted by some well-publicised severe reactions. The second was the growth of genetic modification technology, manifested by the commercialisation of transgenic crops. Each of these developments impacted on the food industry in distinct ways. On the one hand, consumers with food allergies had to be enabled to avoid specific allergens in products formulated with existing ingredients. Food manufacturers therefore had to identify those specific allergens down to trace amounts in all the ingredients forming the product and label or remove them. On the other hand, the introduction of products using ingredients from novel sources required an assessment of the allergenicity of these ingredients as an integral part of safety assurance. The approaches used by the food industry to protect existing consumers who have food allergies and those at potential risk of sensitisation from novel proteins will be illustrated, emphasising how they need to be built into every stage of the life cycle of a product.

scholarly journals Technology of Using Linguistic Markers in the Process of Art Therapy Training

2021 ◽  
Vol 14 (33) ◽  
pp. e16264
Author(s):  
Marina Georgiyevna Sergeeva ◽  
Andrei Anatolievich Kochin ◽  
Dmitry Vladimirovich Lukashenko ◽  
Ekaterina Vladislavovna Kozhina
Keyword(s):  
Professional Development ◽  
Psychological Health ◽  
Educational Institution ◽  
Educational Process ◽  
Federal State ◽  
Main Method ◽  
Linguistic Markers ◽  
Psychological Training ◽  
The One ◽  
The Impact

The article examines the issues of students’ reflexivity, the impact of the reflexivity on the educational process and psychological health, the importance of its development. The purpose of the article is the theoretical and empirical study of students’ reflexivity through its expression in various linguistic markers, the importance of reflexivity in the personal and potential professional development of students. The research methodology and its algorithm were selected due to the purpose of the study. Experimental work included a complex psychological and pedagogical experiment, diagnosing the stated parameters and their subsequent statistical analysis. The study of students’ reflexivity was carried out on the basis of the Institute of Foreign Languages of the Federal State Autonomous Educational Institution of Higher Education “The Peoples’ Friendship University of Russia ”(RUDN). Research sampling: reports (essays) of the 1-4 year students. The target group consisted of 98 students, divided into seven subgroups. The results of the study allowed us to conclude that there is a significant interdependence between linguistic markers and students’ reflexivity. Psychological health is a necessary and important condition for the full development of a personality. On the one hand, it ensures the adequate fulfillment of social roles, on the other hand, it creates the possibility of continuous personal and professional development throughout life. Supporting psychological health is one of the urgent tasks in the young age, the most important stage in the formation of a personality. Reflexivity of students, appearing in the process of consulting or training work, manifests itself, first of all, in speech processes. Group reflexivity, in turn, is the main method of psychological training, since it helps to comprehend and integrate the ongoing experience.

The role and importance of food industry and food systems during the COVID-19 and the possibility of cold plasma technology for inactivation: a review

2021 ◽  
Author(s):  
Mahsa Jahangiri Siahmazgi ◽  
Yousef Ramezan
Keyword(s):  
Public Transportation ◽  
Food Systems ◽  
Cold Plasma ◽  
Food Industry ◽  
Human Life ◽  
Control Process ◽  
Plasma Technology ◽  
Long Time ◽  
The One ◽  
The Impact

This article reviews the role and importance of food systems during the COVID-19 outbreak, the impact of this pandemic on the food industry and chain, and examining the methods and possibilities of using cold plasma technology to deal with this pandemic. Since food plays an essential role in human health as an integral part of human life, food safety is critical in such cases. It is essential to adopt practical strategies in controlling the COVID-19 crisis. In the current situation, several methods are used to disinfect and control the spread of disease, some of which are ineffective and can also have problems and limitations. Therefore, emerging technologies such as cold plasma (CP) technology can help facilitate the control process and reduce pandemics. The capabilities of this method are disinfection of food, equipment, production surfaces, and indoor with poorly ventilated spaces of SARS‐CoV‐2 through aerosol microdroplets, which can remain in the air for a long time; such as public transportation, production lines, and restaurants where the possibility of transmitting the SARS‐CoV‐2 is high. On the one hand, this review summarizes all available data related to cold plasma technology as an emerging technology to inactivate SARS‐CoV‐2. It then gives us a brief explanation of the role and importance of the food industry and food supply chain during the pandemic.

The impact of brand authenticity on brand attachment in the food industry

2015 ◽  
Vol 117 (2) ◽  
pp. 538-552 ◽  
Author(s):  
Ioannis Assiouras ◽  
Georgia Liapati ◽  
Georgios Kouletsis ◽  
Michalis Koniordos
Keyword(s):  
Food Industry ◽  
Empirical Support ◽  
Purchase Intentions ◽  
Primary Data ◽  
Competitive Advantages ◽  
Brand Attachment ◽  
Content Type ◽  
Brand Authenticity ◽  
The One ◽  
The Impact

Purpose – The purpose of this paper is to investigate the impact of brand authenticity on brand attachment and subsequently on consumer behaviour related to food brands. Design/methodology/approach – Results are derived from primary data collected from a consumer sample in Greece. Respondents rate their brand authenticity and brand attachment for two well established authentic Greek brands in the food industry. Findings – The study confirms that brand authenticity predicts the brand attachment, while brand attachment influences consumers purchase intentions, willingness to pay more and promote the brand. Practical implications – The benefits of brand authenticity should not be ignored and should be protected by the brand managers of food brands because it can be the one of the competitive advantages that can be leveraged in the competitive food industry sector. Originality/value – It provides the required empirical support for the impact of brand authenticity on brand attachment and behavioural intentions in the food industry.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Impact of COVID-19 on Nuclear Medicine in Germany, Austria and Switzerland: An International Survey in April 2020

2020 ◽  
Vol 59 (04) ◽  
pp. 294-299 ◽  
Author(s):  
Lutz S. Freudenberg ◽  
Ulf Dittmer ◽  
Ken Herrmann
Keyword(s):  
Nuclear Medicine ◽  
Health Systems ◽  
Personal Protective Equipment ◽  
Large Scale ◽  
Diagnostic Procedures ◽  
Protective Equipment ◽  
Current Crisis ◽  
Web Based ◽  
Public Versus Private ◽  
The Impact

Abstract Introduction Preparations of health systems to accommodate large number of severely ill COVID-19 patients in March/April 2020 has a significant impact on nuclear medicine departments. Materials and Methods A web-based questionnaire was designed to differentiate the impact of the pandemic on inpatient and outpatient nuclear medicine operations and on public versus private health systems, respectively. Questions were addressing the following issues: impact on nuclear medicine diagnostics and therapy, use of recommendations, personal protective equipment, and organizational adaptations. The survey was available for 6 days and closed on April 20, 2020. Results 113 complete responses were recorded. Nearly all participants (97 %) report a decline of nuclear medicine diagnostic procedures. The mean reduction in the last three weeks for PET/CT, scintigraphies of bone, myocardium, lung thyroid, sentinel lymph-node are –14.4 %, –47.2 %, –47.5 %, –40.7 %, –58.4 %, and –25.2 % respectively. Furthermore, 76 % of the participants report a reduction in therapies especially for benign thyroid disease (-41.8 %) and radiosynoviorthesis (–53.8 %) while tumor therapies remained mainly stable. 48 % of the participants report a shortage of personal protective equipment. Conclusions Nuclear medicine services are notably reduced 3 weeks after the SARS-CoV-2 pandemic reached Germany, Austria and Switzerland on a large scale. We must be aware that the current crisis will also have a significant economic impact on the healthcare system. As the survey cannot adapt to daily dynamic changes in priorities, it serves as a first snapshot requiring follow-up studies and comparisons with other countries and regions.

Latent heat storage for hot beverages

2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie
Keyword(s):  
Latent Heat ◽  
Food Industry ◽  
Heat Storage ◽  
Food Storage ◽  
Thermal Engineering ◽  
Engineering Applications ◽  
Latent Heat Storage ◽  
The Impact ◽  
Encapsulated Phase Change Material ◽  
Change Material

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.

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