scholarly journals Influence of EAPI Skills Training Course on the Knowledge, Attitude, and Practice of Undergraduate University Students: A Case of the EAPI Program, Uganda

2021 ◽  
Vol 11 (2) ◽  
pp. 121
Author(s):  
Julia Kigozi ◽  
Emmanuel Baidhe ◽  
Ivan Muzira Mukisa ◽  
Charles Muyanja ◽  
Leatitiah Namubiru
Keyword(s):  
University Students ◽  
Food Processing ◽  
Food Production ◽  
Food Product ◽  
Skills Training ◽  
Processing Industry ◽  
Cronbach's Alpha ◽  
Attitude And Practice ◽  
Product Optimization ◽  
Knowledge Attitude And Practice

Upon employment, fresh graduates have been widely criticized for their underperformance due to their lack of relevant practical skills. Furthermore, students need training that allows them to blend knowledge with the practice in the workspace. This study assessed the influence of an ‘Empowerment of the Agro-processing Industry (EAPI)' skills training for the agro-processing industry, on the knowledge, attitude, and practice among students in the School of Food Technology Nutrition and Bio-Engineering (SFTNB), Makerere University. Students were trained in 8 modules including; food process and value-chain management, food product optimization, national and international standards of food products, application of good management practices (GMP) and hygienic food processing, quality control in food production processes, waste management, infrastructure development to meet quality & production capacity in food production facilities and food product marketing & preparation for export markets. A semi-structured questionnaire with a descriptive, scale and thematic analysis was used to evaluate the impact of the training. The reliability of the responses of the questionnaires was tested using Cronbach’s alpha and they showed high reliability; yielding values that ranged between 0.88 and 0.97. Results showed a statistically significant difference (p < 0.05) in knowledge, attitude and practice for product optimization, adequate processing facility, standardization, certification, and export marketing. Cronbach’s alpha values ranged between 0.88 and 0.97 for all stated variables indicating that the scales were sound and reliable. Therefore, the inclusion of similar study material into the current curriculum would help improve and enrich the curriculum thereby producing well-prepared students for the food processing industry in Uganda.

scholarly journals Creating Value of Agro-Industrial Wastes

2018 ◽  
Vol 4 (2) ◽  
pp. 34
Author(s):  
Nafis Khuriyati ◽  
Didik Purwadi ◽  
Ibnu Wahid F.A. ◽  
Kartika Fitriani ◽  
I Putu Eldwin I.D.
Keyword(s):  
Product Development ◽  
Functional Properties ◽  
Food Processing ◽  
Food Production ◽  
Food Product ◽  
Mineral Nutrients ◽  
Industrial Wastes ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Food Product Development

Food processing industry as a kind of agro-industry generates a large amount of waste. These wastes have potential since the contain vitamins, mineral nutrients, and other compounds with functional properties. This paper addresses the wastes generated from processing jackfruit and tuna industries. It was observed that the product development is an important role for creating the value of agro-industrial wastes. The wastes can be used as valuable resources for food production. Jackfruit seed and tuna skin were processed into nutritional foods. Keywords: Agro-Industrial Wastes; Food; Product Development; Value

The effect of food processing on the amount of trace elements and their bioavailability: a review

2021 ◽  
Author(s):  
Maral Neyestani ◽  
Parisa Shavali Gilani ◽  
Mohadeseh Fesahat ◽  
Ebrahim Molaee-Aghaee ◽  
Nabi Shariatifar
Keyword(s):  
Trace Elements ◽  
Trace Metals ◽  
Food Processing ◽  
Food Production ◽  
Food Additives ◽  
Food Product ◽  
Special Method ◽  
Effect Of Food ◽  
Almost All ◽  
Main Factor

Trace elements are compounds that are essential in small amounts for biochemical reactions and to maintain human health. Almost all foods can contain varying amounts of these metals. In this study, the effects of food processing on the content of trace metals are investigated. Extensive interpretations of processing, including aspects of food production and specific examples of changes in metal content due to processing will be discussed. Pre-consumption food processing to improve rheological properties and increase shelf life is inevitable, which changes the bioavailability and amount of these compounds in different directions depending on the process. The amount of these trace metals in the food product can be affected by various conditions such as heating, fermentation, food additives, etc. The main factor in reducing trace elements in food, especially the use of heat in a special method and on the other hand, factors such as fermentation can also increase the bioavailability of these elements.

scholarly journals Knowledge, Attitude and Practice regarding HIV/AIDS among University students in Xinjiang

2010 ◽  
Vol 2 (2) ◽  
Author(s):  
Namaitijiang Maimaiti ◽  
Khadijah Shamsuddin ◽  
Anwar Abdurahim & Nurungul Tohti ◽  
Rena Maimaiti
Keyword(s):  
University Students ◽  
Attitude And Practice ◽  
Knowledge Attitude And Practice ◽  
Hiv Aids

scholarly journals Effect of a Mobile Application intervention on Knowledge, Attitude and Practice Related to Healthy Marriage among Youth in Iran

2020 ◽  
Author(s):  
Sahebjan Torkian ◽  
Firoozeh Mostafavi ◽  
Asiyeh Pirzadeh
Keyword(s):  
Intervention Group ◽  
Skills Training ◽  
Mobile App ◽  
T Test ◽  
Validity And Reliability ◽  
Educational Models ◽  
Attitude And Practice ◽  
Quasi Experimental ◽  
The Mean ◽  
Knowledge Attitude And Practice

Abstract Background:Pre-marriage counseling coupled with enriching the couple's relationships skills can lead to better relationships. New approaches and programs are being developed today to improve youth skills. Mobile app education is one of the new educational models in this field. The purpose of this study was to determine the effectiveness of mobile app intervention on knowledge, attitude and practice of youth for healthy marriage.Methods: This quasi-experimental study was conducted in 2019 on 88 young people (44 couples) who were selected by convenience sampling from youth referred to the premarital counseling center of Falavarjan city (Isfahan). At first, the pre-marriage skills training and counseling app was designed and produced, then this app was installed on the intervention group's cellphone. Data were collected using questionnaire based on the content of the app and its validity and reliability were confirmed. Data were analyzed using SPSS (20) and paired t-test and independent t-test were applied. Results:The mean (SD) of couples' age was 21.11 (5.06) years. The results showed that after installation of educational consulting app in the intervention group, the mean score of knowledge (P = 0.001), attitude (P = 0.001), and practice (P = 0.001) after intervention were significantly higher than before the intervention. Conclusion: The results of the study showed that using mobile-based educational and counseling app increases couples' knowledge, attitude and practice in pre-marital education. Therefore, it is recommended that this type of education (mobile app) be used to promote pre-marriage education classes.

scholarly journals Knowledge, attitude and practice of blood donation among university students in Basrah, Iraq: A comparison between medical and non-medical students

2018 ◽  
Vol 9 (6) ◽  
pp. 62-67 ◽  
Author(s):  
Jasim N Al-Asadi ◽  
Asaad Q. Al-Yassen
Keyword(s):  
University Students ◽  
Blood Donation ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Adequate Knowledge ◽  
Attitude And Practice ◽  
History Of ◽  
Knowledge And Attitude ◽  
The University ◽  
Knowledge Attitude And Practice

Background: Young students can play a fundamental role in blood donation to save lives of many people. Therefore, studying factors contributing to their knowledge, attitude and practice of blood donation is essential.Aims and Objectives: To evaluate the knowledge and attitude of Basrah University students about blood donation.Materials and Methods: This descriptive cross-sectional study involved students of two colleges in Basrah University. It was carried out during the period from January to April 2017. A non-probability purposive sampling method was used in selecting the participants for this study. Information on socio-demographic characteristics, knowledge and attitude towards blood donation were collected through a structured self-administered questionnaire.Results: A total of 422 students were targeted, of these 393 (93.1%) completed the questionnaire.Only 51 (13%) of total respondents had a history of blood donation, of those 64.7% donated only once. The most mentioned reasons behind not donating were; not being asked to donate (24.6%), inconsideration of donation (11.1%), and fear of drawing blood (8.8%). Adequate knowledge was detected in 66.7% and positive attitude in 68.7%. Students of College of Medicine were younger, more knowledgeable, and donate more than those of College of Administration and Economics.Conclusion: A substantial number of the university students had inadequate blood donation knowledge. Education programs and motivational campaigns should be enhanced.Asian Journal of Medical Sciences Vol.9(6) 2018 62-67

Design of Autoclave Process Water Heat Recovery System

2013 ◽  
Vol 423-426 ◽  
pp. 2010-2013
Author(s):  
Hong Ling Wei ◽  
Pen Yu Wen ◽  
Luo Ji Shi
Keyword(s):  
Economic Efficiency ◽  
Natural Environment ◽  
Food Processing ◽  
Food Production ◽  
Heat Recovery ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Autoclave Process ◽  
Recovery System ◽  
Heat Recovery System

Autoclave is widely used in the food processing industry. This article expounds a way of heat recovery system. The aim of the system is that after heat exchanging the water energy recycle use. The article also discusses the economic efficiency of the recycling use system, so as to improve the comprehensive benefits of food production enterprises, and to protect the natural environment.

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