The first part of this paper provides a series of conceptual critiques to illustrate how the recent move to inaugurate a “post-nature” world works to vindicate anthropocentric perspectives and a techno-managerial approach to the environmental crisis. We contend with this premise and suggest that troubling nature has profound implications for education. In the second part, we provide case studies from nature-based programs in The Netherlands and Canada to demonstrate how anthropocentric thinking can be reinscribed even as we work towards “sustainability”. Despite the tenacity of human hubris and the advent of the Anthropocene, we suggest these troubled times are also rich with emerging “post-anthropocentric” perspectives and practices. As such we offer “rewilding” as a means to think about education that moves beyond the romantic vestiges of “Nature” without lapsing into delusions of human exceptionalism. http://dx.doi.org/10.13135/2384-8677/2334 https://www.linkedin.com/in/helenkopnina/
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Jaarboek van de afstudeerders van HAS hogeschool, opleiding Food design 2016 met hun concepten ingedeeld in schakels van de keten: - In het deel Agri & Ingredients zijn ingrediënten en agrarische producten zoals groenten, peulvruchten als startpunt genomen van innovatie. - In het deel Factory treft u technologische innovaties en ontwikkelingen gericht op product, proces en kwaliteitsborging. - In het deel Channel kunt u innovaties in het marktkanaal, zoals blurring, omnichannel en online fooddiensten verwachten. - In het hoofdstuk Consumer zijn concepten te vinden die gericht zijn op specifieke doelgroepen, zoals ouderen, mensen met anosmie en stoeremannen.
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Three empirical models were used to fit the formation of acrylamide in crisps of three different cold-sweetened potato genotypes, fried under the same experimental conditions. Statistical methods were used to compare the performance of the models, with the "Logistic-Exponential" model performing the best. The obtained model parameters for the formation of acrylamide showed improvement in precision compared to an earlier study, the precision of the parameter estimates for the degradation of acrylamide was still problematic. Nevertheless, the predictive capacity of the "Logistic-Exponential" model was tested, as this model showed a strong correlation between parameter a and the reducing sugar content of the raw potato. The predictions from this model for the formation of acrylamide in potato crisps were close to earlier reported experimental values. Therefore, the use of the "Logistic-Exponential" model as a tool to predict acrylamide in potato crisps seems promising and should be developed further.
