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Products 597

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Food experience 2016 : afstudeerders Food design & innovation en Food technology

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.

MULTIFILE

12/31/2015
Food experience 2016 : afstudeerders Food design & innovation en Food technology
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Sorting Machine

Machine learning algorithms can help to find patterns (coherence) in the "ingredients" (data). As long as the conditions aren 't changed, taking these patterns as it 's starting point, it can extrapolate the ingredients to the (near) future, showing some future developmental possibilities (again, as long as the composition of all ingredients together and the many contexts remains largely unchanged, which in real life is hardly ever the case). So AI doesn 't really "predict" anything, but it 's just a smartly designed reversed kitchen blender for data. Garbage in, garbage out, strawberries in, strawberries out. Again, predicting is only possible if you know exactly what you put in and if nothing changes during the ride.

MULTIFILE

05/31/2019
Sorting Machine
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Motiverende gespreksvoering: actieve ingrediënten en verandermechanismen

AIM: To contribute to the knowledge and understanding of the active ingredients and mechanisms of change in Motivational Interviewing (MI), to enable MI-counsellors to optimise their MI-strategies in daily practice.METHOD: The body of this dissertation are two multiple case studies, one in 14 patients with schizophrenia receiving MI for medication adherence; another in 24 patients with a coronary artery disease receiving MI for smoking cessation.FINDINGS: We found that the active ingredients of MI consist of combinations of clinician factors and patient factors, mostly built up during longer interactions. ‘Arguing oneself into change’ was the most frequently observed mechanism of change.DISCUSSION AND CONCLUSION: Active ingredients in MI consist off combinations of factors contributed by the clinician and factors contributed by the patient. These factors can be employed in a person-centred MI-strategy to trigger a mechanism of change in the patient.This dissertation adds to the understanding of MI since it provides an explanation of how MI may work. It offers a general idea how counsellors can effectively execute MI. This ‘how-possibly’ explanation may be a building block in the development of a ‘how-actually’ explanation of the interactions leading to the active ingredients and mechanisms of change in MI.--De vraagstelling van het proefschrift is hoe MGv werkt: wat zijn de actieve ingrediënten en de verandermechanismen van motiverende gespreksvoering? De twee patiëntengroepen laten zien dat de actieve ingrediënten van MGv bestaan uit een wisselende combinatie van zorgverlener- en patiëntfactoren. Actieve ingrediënten ontstaan gedurende een langer lopende interactie tussen patiënt en professional.

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11/30/2020

Projects 1

project

Sustainable horse feeding management in the Netherlands: how to minimize environmental impacts.

Circular agriculture is an excellent principle, but much work needs to be done before it can become common practice in the equine sector. In the Netherlands, diversification in this sector is growing, and the professional equine field is facing increasing pressure to demonstrate environmentally sound horse feeding management practices and horse owners are becoming more aware of the need to manage their horses and the land on which they live in a sustainable manner. Horses should be provided with a predominantly fibre-based diet in order to mimic their natural feeding pattern, however grazing impacts pasture differently, with a risk of overgrazing and soil erosion in equine pastures. Additionally, most horses receive supplements not only with concentrates and oils, but also with minerals. Though the excess minerals are excreted in the manure of horses, these minerals can accumulate in the soil or leach to nearby waterways and pollute water resources. Therefore, the postdoc research aims to answer the main question, “What horse feeding practices and measurements are needed to reduce and prevent environmental pollution in the Netherlands?” The postdoc research is composed of two components; a broad survey-based study which will generate quantitative data on horse feeding management and will also obtain qualitative data on the owners’ engagement or willingness of horse owners to act sustainably. Secondly, a field study will involve the collection of detailed data via visits to horse stables in order to gather data for nutritional analysis and to collect fecal samples for mineral analysis. Students, lecturers and partners will actively participate in all phases of the planned research. This postdoc research facilitates learning and intends to develop a footprint calculator for sustainable horse feeding to encompass the complexity of the equine sector, and to improve the Equine Sports and Business curriculum.

Finished