DEFINITION OF METHODOLOGY FOR FORMATION OF PROFESSIONAL SKILLS IN THE APPLICATION OF INNOVATIVE TECHNOLOGIES IN FUTURE RESTAURANT BUSINESS TECHNOLOGISTS

In article theoretical and empirical methods of research have been used: essence of the concepts «innovation», «innovative activity», «innovative process», etc. are considered by the author. Classifications of innovations by various signs are investigated. Introductions of an innovative component to technology of food and the offer of special services, application of the interactive (electronic) menu of the screen tablet on tables, the touch display, application of a QR code in marketing of the enterprise, the LED technology of the notification, food 3-D printers, touch producers of food, use of three-dimensional projections for demonstration of preparation of dishes, automation and informatization of processes at the enterprises, use of web and telecommunication technologies is analyzed in the article. The main directions of development of modern technologies in institutions of restaurant economy are: creation of restaurants as Free Floor; opening of food-courts; creation of the conceptual enterprises of restaurant economy; expansion of a network of the virtual restaurants providing the order on the Internet and delivery to the consumer; preparations of dishes in the presence of visitors; organization of service for system catering and others. New ideas, advanced restaurant products and services, technological processes, forms of the organization and management will be result of innovative development of institutions of restaurant economy. Introduction of innovations isn`t cheap, however having offered exclusive menus and services for clients, restaurant institutions are capable to ensure a survival and profit. Processes of high-quality transformation of the sphere in general and ensuring competitiveness of her separate objects are result of introduction of innovative technologies of rendering of services and formation of service according to modern requirements. Innovative development of restaurant technologies increases competitiveness of an institution in modern severe conditions. It is necessary to pay attention to the main current trends of development of science and equipment, a novelty and the invention in food sphere and in the market of services.

Research on Transformation and Upgrading of Sports Industry in Wuhan Economic and Technological Development Zone under Low Carbon Concept

Sports industry is a sunrise industry and is well recognized as a new green economic growth point. Wuhan, as the capital of Hubei Province, is giving full play to the city spirit of “daring to be the first and pursuing excellence” in the field of sports, and its sports industry is advancing at a rapid pace. As the first national sports industry demonstration base of Wuhan, the Wuhan Economic and Technological Development Zone (WHDZ) has a strong sports foundation and a collection of brand sports events. With great development potential in sports industry, WHDZ should take bold innovation with low carbon concept so as to better achieve the goal of high quality transformation and upgrading of sports industry in this region.

Development of New Eco-Composites From Natural Agro-Residues and Recycled Polymers

Wood plastic composite materials have shown a remarkable performance in various applications due to its inherent properties like strength, durability, and lightweight over conventional composite materials. However, utilization of wood as an organic filler for polymers poses a serious negative impact to the green areas. Therefore, utilization of agro-residues as organic fillers instead of wood offers a sustainable solution to the aforementioned problem. In this context, this study aims to investigate the potential use of date palm pedicel agro-residues as natural fillers in eco-composites in which recycled post-consumer polypropylene is used as a matrix. Three levels of date palm flour content, namely, 10 v.%, 20 v.% and 30 v.% are used. The influence of the date palm pedicels flour content on the mechanical, physical and thermal behavior of the developed eco-composites is examined. Material properties of the fabricated eco-composites are characterized experimentally according to ASTM standards. Thermogravimetric analysis (TGA) is also performed to assess the thermal decomposition of the developed composites. Moreover, the morphology of fractured regions is captured using Scanning Electron Microscope (SEM). Generally, adding natural fillers to the polymer matrix is a cost effective option. However, it also slightly affects tensile strength, elongation, and flexural strength at break and enhance the Young’s modulus compared to the neat polypropylene. Interestingly, it is observed that the recycled polypropylene based composites are more repellent to water absorption in comparison to the virgin polypropylene-based composites. This attribute might be due to the surface quality transformation for the reprocessed plastic polymer.

Agrobacterium tumefaciens: A Bacterium Primed for Synthetic Biology

Agrobacterium tumefaciens is an important tool in plant biotechnology due to its natural ability to transfer DNA into the genomes of host plants. Genetic manipulations of A. tumefaciens have yielded considerable advances in increasing transformational efficiency in a number of plant species and cultivars. Moreover, there is overwhelming evidence that modulating the expression of various mediators of A. tumefaciens virulence can lead to more successful plant transformation; thus, the application of synthetic biology to enable targeted engineering of the bacterium may enable new opportunities for advancing plant biotechnology. In this review, we highlight engineering targets in both A. tumefaciens and plant hosts that could be exploited more effectively through precision genetic control to generate high-quality transformation events in a wider range of host plants. We then further discuss the current state of A. tumefaciens and plant engineering with regard to plant transformation and describe how future work may incorporate a rigorous synthetic biology approach to tailor strains of A. tumefaciens used in plant transformation.