Knowledge valorisation is the transfer of knowledge from one party to another for economic benefit. The concept of valorisation is based on the underlying metaphor of KNOWLEDGE AS A THING. It is the same metaphor that makes it possible to talk about the value of knowledge. If knowledge is like a ‘thing’, then that ‘ thing’ must have a specific value. Value can be defined as the degree of usefulness or desirability of something, especially in comparison with other things, and is by definition subjective. Value is in the eye of the beholder. Any valuation method therefore needs to take into account this subjective nature by deliberately choosing the appropriate ‘standard of value’ (value to whom?) and ‘premise of value’ (value under what circumstances?). There are three ways to determine the value of something of which financial valuation is the most used. In turn financial valuation can be done using a cost approach, a market approach or an income approach. In most cases the income approach is the most appropriate. However, this approach requires a number of assumptions to be made; most of which are impossible to validate. The formulas that are used in the process can be intimidating to non-experts with the danger of disguising the inherent subjective and speculative nature of any valuation of knowledge as a ‘thing’.
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Ascertaining the contribution of research is complex; this is not a conclusion but a starting point for the preliminary thoughts in this inaugural lecture. The guiding question is: where does this complexity lie? The dominant answer that has taken root in many practices flattens this complexity into a line. As a handle, or a rule of thumb. The concept of continuous effects serves as a crowbar to break open this one-dimensionality, not least to do more justice to practice-based research at universities of applied sciences. This allows for a different way of looking at how practice-based research contributes to change: from continuous effects ‘stretching each moment to the fullest’ and indicators of the effects of direct interactions, to multiple action perspectives beyond merely generating new knowledge to bring about change.
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Docentonderzoeker Rob van Diepenbeek was een van de sprekers op de Intelligent Food processing & packaging Virtual Summit, een online platform waar foodprofessionals kunnen netwerken, ideeën en kennis uitwisselen en van elkaar leren waar het gaat om toekomst van ons voedsel. Rob ging onder meer in op de nauwe samenwerking van HAS Hogeschool met Food Tech Brainport in Helmond, een belangrijke experimenteerruimte als het gaat om het terugdringen van voedselverspilling en bij- en reststromen te verwaarden door middel van milde conservering en milde scheidingstechnieken. Veelbelovende productapplicatie-kansen en energiebesparingen kwamen aan bod.
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VHL University of Applied Sciences (VHL) is a sustainable University of AppliedSciences that trains students to be ambitious, innovative professionals andcarries out applied research to make a significant contribution to asustainable world. Together with partners from the field, they contribute to innovative and sustainable developments through research and knowledge valorisation. Their focus is on circular agriculture, water, healthy food & nutrition, soil and biodiversity – themes that are developed within research lines in the variousapplied research groups. These themes address the challenges that are part ofthe international sustainability agenda for 2030: the sustainable developmentgoals (SDGs). This booklet contains fascinating and representative examplesof projects – completed or ongoing, from home and abroad – that are linked tothe SDGs. The project results contribute not only to the SDGs but to their teaching as well.
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This paper quantifies output from 11 annual conferences held by the European Federation of Food Science and Technology (EFFoST) in the period 2010–2020 on a range of themes in food science/technology, innovation, sustainability, valorisation, food safety, food and health, food properties, consumer aspects and related areas. Summaries of the 11 conferences have been published in a series of 11 reports published in Trends in Food Science and Technology. Collated outputs from the 11 conferences were 283 plenary/keynote lectures, 982 theme lectures, 3196 posters and 4710 attendees. This represents a very large dissemination effort by any standard and augers well for the status of food science and technology in Europe and also more globally. Special sessions are a feature of recent EFFoST conferences, consisting of discussion platforms/forums with chairpersons and ‘hot topics’ for debate. Two examples are (i) the OLEUM project which aims to better guarantee olive oil quality and authenticity, and (ii) the valorisation of side streams. Foremost among special sessions are those for young scientists. The Young EFFoST Day provides opportunity for young food professionals to expand their competencies and networking in food science. It is a day for young scientists managed by young scientists. Networking between conference attendees at posters sessions, coffee and lunch breaks is a key part of each conference, which facilitates information exchange and the framing of new collaborative projects.
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A novel synthetic approach to 2,6-bis(acrylamido)pyridine (BAAPy) has been developed, producing a dual-function monomer able to self-crosslink while providing functional binding sites through its amide and pyridine groups. The monomer's structure and purity were confirmed through NMR, FTIR, and HPLC analyses. Poly(BAAPy) was subsequently synthesized and employed in the purification of stilbenes, including t-resveratrol, t-ε-viniferin, and t-piceatannol, all extracted from grape canes. These stilbenes, widely recognized for their antioxidant, antifungal, and antimicrobial properties, are valuable phytochemicals. Grape canes, a by-product of grapevine pruning, serve as a natural and cost-effective source of these bioactive compounds. Using a single-step adsorption–desorption process with an ethanol–water solvent system, the method achieved a 13-fold enrichment of stilbenes with gravimetric purities over 37%. The dual functionality of BAAPy eliminates the need for external crosslinkers and enhances adsorption capacity.
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Presentation of the progress and future outlook of the chitin valorisation project at the annual DAS Conference, Utrecht.
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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.
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Agricultural by-products, that is primary residue, industrial by-products and animal manure, are an important source of nutrients and carbon for maintaining soil quality and crop production but can also be valorised through treatment pathways such as fermentation, incineration or a combination of these called bio-refinery. Here, we provide an overview of opportunity to reduce environmental impact of valorising agricultural by-products. We estimate the available by-products in Northwestern Europe as a case study and the maximum and realistic greenhouse gas reduction potentials. Availability, collectability, the original use and environmental impact including land use changes, soil carbon sequestration and pollution swapping are discussed as critical factors when valorising agricultural by-products.
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Background and aim – The aim of this paper is present how applicationof the innovative Indoor Comfort Index (ICI) method reveal the actualindoor environmental quality (IEQ) and the perceived IEQ and itsinfluence on office workers productivity. Application of this tool in a preand post-test after an office refurbishment, will reveal the effectivenessof this intervention. The development and application of this tool,emerged from education and research in facility management, led to aspin-off consultancy firm Vital Workplace.Methods – Actual measurements of the IEQ conditions, combined with users’ perceptions of the IEQ,before and after an office refurbishment, reveals the effectiveness of a refurbishment by analysing thedifferences between the pre and post-test with multiple statistical analyses.Results – Regarding the IEQ, the ICI reveals not only the actual performance of an office building, alsoif improved conditions contribute to improved comfort of office workers. In addition, the possibleinfluence of the IEQ on office workers productivity is revealed. This allows facility managers to determineand improve the alignment of environment quality with workers’ activities and performance.Originality – The tool combines actual and perceived environmental quality at office buildings.Practical or social implications – Education and research can be used to create spin-offs in facilitymanagement. The developed tool can be used to diagnose the current state of the office, a basis fordiscussion on related improvements, and by doing so, for a cost-benefit analyses of design interventionsat organizations. Showing if design impact on users outweigh the costs of real estate, refurbishment,and changes in operations.Type of paper – Research paper.
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