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Food modelling strategies and approaches for knowledge transfer

BackgroundScientific software incorporates models that capture fundamental domain knowledge. This software is becoming increasingly more relevant as an instrument for food research. However, scientific software is currently hardly shared among and (re-)used by stakeholders in the food domain, which hampers effective dissemination of knowledge, i.e. knowledge transfer.Scope and approachThis paper reviews selected approaches, best practices, hurdles and limitations regarding knowledge transfer via software and the mathematical models embedded in it to provide points of reference for the food community.Key findings and conclusionsThe paper focusses on three aspects. Firstly, the publication of digital objects on the web, which offers valorisation software as a scientific asset. Secondly, building transferrable software as way to share knowledge through collaboration with experts and stakeholders. Thirdly, developing food engineers' modelling skills through the use of food models and software in education and training.

Selecting and structuring knowledge in an age of content abundance: curation from a teaching perspective

Searching, Selecting, and Verifying

This study utilises a quantitative observation study on student journalists (n=47), as well as reconstruction interviews with experienced editors and reporters in newsrooms (n=12), to understand how Dutch journalists search, select, and verify sources online. Through the recording of screen activity, we show that search strategies are heavily influenced by how the search engine sorts and ranks potential sources. Eventual selection of sources remains relatively traditional, focused on legacy media and their websites. Moreover, online news production clearly challenges the verification process. Results suggest that journalists use no explicit but only so-called hybrid methods of verifications, such as background checks of websites and social media accounts, and cross-checking of sources.

Disassembly Strategies for Remanufacturing

This paper describes some explorations on the concept of disassemblability as an important circularity indicator for products because of its severe impact on reuse value. Although usefulness of the concept for determining disassembly strategies and for improving circular product design clearly shows in earlier studies, the link with Industry 4.0 (I4.0)-related process innovation is still underexposed. For further technical development of the field of remanufacturing, research is needed on tools & training for operators, diagnostics, disassembly/repair instructions and forms of operator support. This includes the use of IoT and cobots in remanufacturing lines for automatic disassembly, sorting and recognition methods; providing guidance for operators and reduction of change-over times. A prototype for a disassembly work cell for a mobile phone has been developed together with researchers and students. This includes the removal of screws by means of a cobot using both vision & the available info in the product’s Bill-Of-Materials, the removal of covers, opening of snap fits and replacement of modules. This prototyping demonstrates that it is relatively easy to automate disassembly operations for an undamaged product, that has been designed with repairability in mind and for which product data and models are available. Process innovations like robotisation influence the disassemblability in a positive way, but current indicators like a Disassembly Index (DI) can’t reflect this properly. This study therefore concludes with suggestions for an evaluation of disassemblability by looking at the interaction between product, process and resources in a coherent way.

Lecturers as curators of crossmedia resources: a literature review

In today’s era of content abundance, a huge amount of resources is available digitally, from research articles to news items and from online courses to YouTube videos. As a result, lecturers in higher education have an endless supply of crossmedia materials that they can present to students as learning materials. This presents lecturers with the challenge of selecting those materials in such a way that they match the course topic and prior knowledge and proficiency level of the students. Additionally, they need to consider how to structure resources and how to make connections between them in order to support students’ learning (Kallenberg, et al., 2009). It is often recognized (e.g. Anderson, 2015; Siemens, 2008) that this task is remarkably similar to the task of curators in museums, who expertly make selections and organize and contextualize artefacts (Bhaskar, 2016). Considering those similarities, surprisingly little is known about how lecturers conduct this task. This study investigates how lecturers in Dutch higher professional education select, structure and present crossmedia resources for educational purposes, from the perspective of curation. This paper aims to provide an overview of relevant research regarding “lecturers as curators” in the context of higher education. It will share the outcomes of a literature review, for which articles were identified in three databases (ERIC, Web of Science (WoS) and Catalogue Plus), using the search word “curation” combined with filters for the field of (higher) education. Only articles published in English in peer reviewed journals, institutional research reports and conference proceedings prior to November 2018 were selected. This led to a selection of 64 articles that focused on curation within higher education. Of these, 17 focused on curation of learning materials done by lecturers. Findings show that there is relatively little research into lecturers’ curational processes. Although most articles identify the notion of curation as a useful approach in teaching, they fail to describe overarching processes or criteria for succesful curation. Five of the reviewed studies describe curational practices by specific groups of lecturers, teaching a specific subject such as maths or music. Seven other studies focus on the outcome of lecturers’ curation processes, describing the curated collections that are the result of it. Additionally, two articles present a conceptual model of educational curation; namely Wolff & Mulholland’s (2013) Curational Inquiry Learning Cycle and Deschaine & Sharma’s (2015) 5C Model. Both models approach the process of curation as a sequential multistep model, in which steps cannot be seen independently: meaning is added with every step of the process. Although they use different terminology, steps such as collecting, selecting, organising, and presenting resources are identified. However, both models have not been tested empirically. The authors acknowledge the importance of this, by stressing that more research into the topic is necessary. The proposed paper will present a complete overview of the findings, summarize the two models, and indicate how these models can be a starting point for further empirical research.

The curatorial turn in tourism and hospitality.

Purpose: This study, a conceptual paper, analyses the growth of curation in tourism and hospitality and the curator role in selecting and framing products and experiences. It considers the growth of expert, algorithmic, social and co-creative curation modes and their effects. Design/methodology/approach: Narrative and integrative reviews of literature on curation and tourism and hospitality are used to develop a typology of curation and identify different curation modes. Findings: Curational techniques are increasingly used to organise experience supply and distribution in mainstream fields, including media, retailing and fashion. In tourism and hospitality, curated tourism, curated hospitality brands and food offerings and place curation by destination marketing organisations are growing. Curation is undertaken by experts, algorithms and social groups and involves many of destination-related actors, producing a trend towards “hybrid curation” of places. Research limitations/implications: Research is needed on different forms of curation, their differential effects and the power roles of different curational modes. Practical implications: Curation is a widespread intermediary function in tourism and hospitality, supporting better consumer choice. New curators influence experience supply and the distribution of consumer attention, shaping markets and co-creative activities. Increased curatorial activity should stimulate aesthetic and stylistic innovation and provide the basis for storytelling and narrative in tourism and hospitality. Originality/value: This is the first study of curational strategies in tourism and hospitality, providing a definition and typology of curation, and linking micro and macro levels of analysis. It suggests the growth of choice-based logic alongside service-dominant logic in tourism and hospitality.