SMARTPHONE APPS FOR IN SITU PHYSIOLOGICAL EVALUATION AND MANAGEMENT OF CITRUS ORCHARDS: TRAINING FOR AGRI-FOOD ENGINEERING STUDENTS

Author(s):  
Miguel Gonzalez-Guzman ◽  
Vicente Vives-Peris ◽  
Carlos de Ollas ◽  
María Fernanda López-Climent ◽  
Rosa Maria Pérez-Clemente ◽  
...  
10.29007/6434 ◽  
2018 ◽  
Author(s):  
Alicia Noceti

Writing is extremely challenging for engineering students. Navarro (2012) asserts that academic literacy in the mother tongue is similar to learning a foreign language as it involves immersion in a new culture. Food Engineering undergraduates (School of Food Science, University of Entre Ríos) face this difficulty when they have to write their Final Project. As a consequence, interdisciplinary actions were implemented by engineers and linguists (both in English and Spanish) in order to raise students´ awareness of this genre characteristics, to facilitate its production and to write relevant titles and abstracts. The importance of both title and abstract is paramount once the Final Projects are uploaded to the university website in order to attract readers. The objective of this study was to explore whether interdisciplinary actions could optimize undergraduates´ written production. All titles produced since the first Food Engineer graduated were collected. This corpus analysis revealed that titles were extremely short and provided very little information. Consequently, pedagogical activities were designed and implemented as from 2012. An exploration of antecedent or prior genre knowledge (Artemeva, N. & Fox., J., 2010) was carried out in different workshops. Generic structure, audience awareness, rhetorical functions and linguistic features studied in the English courses were activated. Writing seminars in Spanish were implemented in 5º year. In addition, undergraduates attended tutorials with the engineers and then and then interviews with the linguists. In several meetings students discussed titles and abstracts (in Spanish and English), designed their slides for the oral defense and rehearsed their oral presentations. The analysis of the corpus including all projects´ titles defended within the time window that included our actions indicated that students had activated their previous generic knowledge. Feedback from students, after graduation, demonstrated that interdisciplinary activities included language as an across the curriculum content and contributed to the adequate production of academic genres. Results may affect curricular design and decisions at the macro level since implementation of writing seminars along undergraduates´ trajectories has been positioned as a top priority.


Author(s):  
Ahmet Duran Çelik

Food safety is an important issue that concerns every consumer. In order to ensure food safety, the level of consumers’ awareness is important as well as the psychical environment of the food production process. According to some previous studies about food safety, a significant portion of food poisoning or various food-related illnesses are caused by improper food practices at home. This study aimed at determining the knowledge level, behaviour, and risk perception of food engineering students regarding food safety. According to the research results: 74,79% of the students "always" look at the expiration dates of food products while shopping; they trust supermarkets the most when purchasing meat products; and they consider genetically modified products (GMOs) to be the most risky food product group.


Author(s):  
Xiao Dong Chen ◽  
Ji Yeon Yoo

During the past two decades, application of established chemical engineering principles in food industry has rapidly become an important branch of chemical engineering. Challenges faced by engineers and technologists have been in the areas of preserving the original food quality, creating new food structures in large quantities and at high rates. Active ingredients within foods that are good for human consumption must be kept within acceptable limits. Collaborations with food and nutrition scientists and microbiologists, microelectronic engineers etc. are an essential element for success. Studies have been conducted at all scales (from molecular (nano scale), macromolecular, to macroscopic and large scales such as packaged foods). In the area of chemical engineering education, there is an increasing amount of interest in introducing chemical engineering students to food related concepts. Both Australia and New Zealand have very large agri-food businesses. The challenges due to the specific materials (food materials) concerned in R & D have led to many inventions that have great potentials in new food development. In this lecture, the advances made in food engineering research and new technology development will be highlighted.


Author(s):  
Lia Alencar Coelho ◽  
Marcelo Machado De Luca de Oliveira Ribeiro

The study discusses the student ratings of a professor teaching sociology disciplines in different undergraduate courses. The data were obtained from questionnaires consisting of a series of inquiries about the discipline, focusing on how it fits in the curricular structure (discipline evaluation) and, also, on teacher’s performance (professor evaluation). A total of 480 students answered the questionnaire and, for each question they had a total of five possible answers: very poor (1 point), poor (2 points), fair (3 points), good (4 points) and excellent (5 points). Considering discipline and professor evaluations, students from Animal Science, Food Engineering and Veterinary Medicine courses consider "fair" the performance of the sociology professor. Regarding to the professor evaluation, the students of the three undergraduate courses considered the performance of the teacher "good". For discipline evaluation, the Animal Science and Veterinary Medicine students considered the discipline "fair" and the Food Engineering students considered the discipline "poor". The results obtained can serve as a basis for the design of a institutional evaluation system of teaching based on student ratings, however the evaluation of the discipline and the performance of the teacher must be considered separately.


1999 ◽  
Vol 39 (1) ◽  
pp. 65 ◽  
Author(s):  
G. E. Walker ◽  
B. G. Morey

Summary. Brassica cultivars Ebony and Indian mustards, and Rangi rape residues reduced the soil level of Tylenchulus semipenetrans by up to 76% compared with unamended soil, and in a greenhouse reduced levels on the roots of orange (Citrus sinensis) seedlings. Paratrichodorus lobatus reached high levels in pots containing unamended soil but was not detected in pots containing amended soils. However, Pythium ultimum was isolated more frequently from roots, and propagule numbers of Pythium spp. were significantly higher in amended soils. Soil amendment did not affect growth of orange seedlings, and the benefits from reduced nematode levels may have been negated by the increase in pythium infection. In field experiments at 3 citrus orchards cleared for replanting, and at 1 established orchard between tree rows, brassica cultivars were grown in situ (20 kg seed/ha) as green manure crops. Highest crop production was at a site with heavier soil under drip irrigation, where Ebony and Yellow mustards produced 13–15 kg fresh weight/m2. Although soil levels of T. semipenetrans were reduced by 79–91% by incorporation of green manures, brassica cultivars including Ebony, Indian and Yellow mustards, and Humus and Rangi rapes, were no more effective than were self-seeding weeds. At 1 site, incorporation of a poor stand of Ebony mustard (but not of weeds) produced higher soil levels of T. semipenetrans; Paratrichodorus sp. numbers declined after mustard incorporation at this site but increased after weeds. Growth and soil incorporation of either brassicas or weeds increased soil levels of Pythium spp., but fusarium levels were decreased by incorporation of weed and Indian mustard residues. Growth of citrus measured at 2 field sites did not differ between soils amended with brassica or weed residues.


Mathematics ◽  
2020 ◽  
Vol 8 (8) ◽  
pp. 1339
Author(s):  
Edwin Sepúlveda ◽  
Difariney González-Gómez ◽  
Jhony Alexander Villa-Ochoa

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.


2021 ◽  
Vol 143 (9) ◽  
Author(s):  
Sandeep Krishnakumar ◽  
Catherine Berdanier ◽  
Christopher McComb ◽  
Jessica Menold

Abstract Prototyping plays a pivotal role in the engineering design process. Prototypes represent physical or digital manifestations of design ideas, and as such act as effective communication tools for designers. While the benefits of prototyping are well-documented in research, the fundamental ways in which the construction of a prototype affects designers' reflection on and evaluation of their design outcomes and processes are not well understood. The relationships between prototypes, designers' communication strategies, and recollection of design processes is of particular interest in this work, as preliminary research suggests that novice designers tend to struggle to clearly articulate the decisions made during the design process. This work serves to extend prior work and build foundational knowledge by exploring the evaluation of design outcomes and decisions, and communication strategies used by novice designers during prototyping tasks. A controlled in situ study was conducted with 45 undergraduate engineering students. Results from qualitative analyses suggest that a number of rhetorical patterns emerged in students' communications, suggesting that a complicated relationship exists between prototyping and communication.


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