Search results for: Food preservation

Authors: Oladotun A. Fatoki, Deborah A. Onifade

Abstract:

Spoilage occurs in plant produce due to the action of field and storage microorganisms. The conditions of storage can also cause physiological spoilage. Various methods exist to ensure that these food substances maintain their quality long after harvesting. However, many of these methods either fail to keep the plant for the required period or predispose the plant to other spoilage risks. The major shortcoming posed by the use of many antimicrobials is the chemical residues it deposits in the food substance. The use of plants in preservation has been in use for a long period, though little understood then, it served its purposes. A better understanding of the roles of these plant parts in increasing the shelf life of farm produce has helped in the creation of more effective and safer means of pest and microbial control. This can be extended to plants that have not been used for these purposes initially. Microbial sources should also be investigated as these have provided cheaper sources of secondary metabolites.

Keywords: Antimicrobials, Food preservation, Phytochemicals

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 3970

Authors: Emad Hazbkhah. Abdolreza Zahiri, Hossein Ghorbanizade Kharazi

Abstract:

Reducing river sediments through path correction and preservation of river walls leads to considerable reduction of sedimentation at the pumping stations. Path correction and preservation of walls is not limited to one particular method but, depending on various conditions, a combination of several methods can be employed. In this article, we try to review and evaluate methods for preservation of river banks in order to reduce sediments.

Keywords: Erosion , River Banks , Sediments

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1588

Authors: S. Aghainajafi Zadeh, M.R. Hemami., F. Heydari

Abstract:

Knowledge of food resource of the houbara which an endangered species would be a important step toward the preservation of this bird. Adequate study has not been done in this field and therefore the food sources of the houbara during the brooding season was studied in the central steppe of Iran. In order to determine the density of insect in plant communities the pitfall trap was used , positioned in five linear transects divided between plant communities and in two repetitions. The results showed that the among communities there was a significant difference in term of the number beetles and ants ( p= 0.01, F2, 29= 4.66) collectively. Also bush steppe habitat had a higher arthropoda density in comparison with the shrub steppe habitat. Considering that most houbara nests were found in the bush steppe habitat .It seems this habitat provides the most available food supply for the houbara chicks.

Keywords: Asiatic houbara bustard, Brooding season, Food resource

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1386

Authors: Inom S. Normatov, Abulqosim Muminov, Parviz I. Normatov

Abstract:

Problems of food security and the preservation of reserved zones in the region of Central Asia under the conditions of the climate change induced by the placement and construction of large reservoirs are considered. The criteria for the optimum placement and construction of reservoirs that entail the minimum impact on the environment are established. The need for the accounting of climatic parameters is shown by the calculation of the water quantity required for the irrigation of agricultural lands.

Keywords: Reservoir, Central Asia, food, reserved zones, adaptation, agriculture.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1302

Authors: A. S. Stoporev, A. Yu. Manakov

Abstract:

In this work we investigated the behavior of methane hydrates dispersed in crude oils from different fields at temperatures below 0°C. In case of crude oil emulsion the size of water droplets is in the range of 50e100"m. The size of hydrate particles formed from droplets is the same. The self-preservation is not expected in this field. However, the self-preservation of hydrates with the size of particles 24±18"m (electron microscopy data) in suspensions is observed. Similar results were obtained for four different kinds of crude oil and model system such as asphaltenes, resins and wax in ndecane. This result can allow developing effective methods to prevent the formation and elimination of gas-hydrate plugs in pipelines under low temperature conditions (e. g. in Eastern Siberia). There is a prospective to use experiment results for working out the technology of associated petroleum gas recovery.

Keywords: Gas hydrate, Gas liberation, Self-preservation, Water-in-oil emulsion.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2071

Authors: Oluwatosin A. Ijabadeniyi

Abstract:

The fact that traditional food safety system in the absence of food safety culture is inadequate has recently become a cause of concern for food safety professionals and other stakeholders. Focusing on implementation of traditional food safety system i.e HACCP prerequisite program and HACCP without the presence of food safety culture in the food industry has led to the processing, marketing and distribution of contaminated foods. The results of this are regular out breaks of food borne illnesses and recalls of foods from retail outlets with serious consequences to the consumers and manufacturers alike. This article will consider the importance of food safety culture, the cases of outbreaks and recalls that occurred when companies did not make food safety culture a priority. Most importantly, the food safety cultures of some food industries in South Africa were assessed from responses to questionnaires from food safety/food industry professionals in Durban South Africa. The article was concluded by recommending that both food industry employees and employers alike take food safety culture seriously.

Keywords: Good Manufacturing Practices (GMPs), food borne illnesses, food safety culture, food safety system, HACCP.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 3158

Authors: Meryem Elif Çelebi Yakartepe, Ayşe Betül Gökarslan

Abstract:

Today, preservation of the historical constructions in "single construction" scale creates an inadequate preservation model in terms of the integrity of the historical environment in which they are located. However, in order to preserve these structures forming this integrity with a holistic approach, the structures either need to continue their unique functions or to be reshaped for function conforming to today's comfort conditions brought by the modern life.

In this work, the preservation of Ayazma Social Complex located in Ayazma Neighborhood of Üsküdar, one of the most important historical districts of İstanbul, with integrated preservation method has been discussed. In the conventional Turkish architecture, the social complex is a structure complex formed via constructing the public buildings required for the daily life of the people living in a settlement. Thus, the preservation of the social complexes within the scope of "integrated preservation" has gained importance. Ayazma Social Complex that forms the examination area of this work consists of a mosque in its center and structures around this mosque such as sultan mansion, time assignment center, primary school, stores, bath and water reservoirs. Mosque, sultan mansion and the water reservoirs survived to today as mostly preserved status. However, time assignment center, primary school and the stores didn't survive to today and new structures were built on their plots. The bath was mostly damaged and only the wall residues survive to today. Thus, it's urgent and crucial especially carry out the preservation restoration of the bath in accordance with integrated preservation principles. The preservation problems of the bath based on the social complex were determined as a working method and preservation suggestions were made to overcome these problems and to include the bath into daily life. Furthermore, it was suggested that the bath should be reshaped for a different function in order to be preserved with the social complex.

Keywords: Üsküdar, Ayazma Complex, Ayazma Bath, Conservation, Restoration.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1776

Authors: A. Papalou, K. Vozikis

Abstract:

The aim of this paper is the analysis and preservation of lime kilns, focusing on the structure, construction, and functionality of vertical shaft lime kilns of the Cap Corse in Corsica. Plans and sections of two lime kilns are presented in detail, providing an overall picture of this specific industrial heritage. The potential damage areas are identified performing structural analysis of a lime kiln using the finite element method. A restoration and strengthening technique that satisfies the directions of the Charter of Venice is presented using post-tensioning tendons. Recommendations are given to preserve and promote these important historical structures integrating them into the custom footpath.

Keywords: industrial heritage, lime kilns, post-tensioning, preservation

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1561

Authors: E. Arsuaga Uriarte, F. Díaz Martín

Abstract:

The SOM has several beneficial features which make it a useful method for data mining. One of the most important features is the ability to preserve the topology in the projection. There are several measures that can be used to quantify the goodness of the map in order to obtain the optimal projection, including the average quantization error and many topological errors. Many researches have studied how the topology preservation should be measured. One option consists of using the topographic error which considers the ratio of data vectors for which the first and second best BMUs are not adjacent. In this work we present a study of the behaviour of the topographic error in different kinds of maps. We have found that this error devaluates the rectangular maps and we have studied the reasons why this happens. Finally, we suggest a new topological error to improve the deficiency of the topographic error.

Keywords: Map lattice, Self-Organizing Map, topographic error, topology preservation.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2939

Authors: Brian J. Thomas

Abstract:

Recent changes in food retailing structure have led to the development of large supercenters in suburban areas of the United States. These changes have led some authors to suggest that there are food deserts in some urban areas, where food is difficult to access, especially for disadvantaged consumers. This study tests the food desert hypothesis by comparing the distance from food retailers to food secure and food insecure households in one urban, Midwest neighborhood. This study utilizes GIS to compare household survey respondent locations against the location of various types of area food retailers. Results of this study indicate no apparent difference between food secure and insecure households in the reported importance of distance on the decision to shop at various retailers. However, there were differences in the spatial relationship between households and retailers. Food insecure households tended to be located slightly farther from large food retailers and slightly closer to convenience stores. Furthermore, food insecure households reported traveling slightly farther to their primary food retailer. The differences between the two groups was, however, relatively small.

Keywords: Food desert, food retailer, food security, sociology.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 6067

Authors: Uchenna Bella Onu

Abstract:

Traditional art is one of Nigerian cultural heritage. It is an excellent instrument for documentation and identification. Antiquities are priceless and irreplaceable. They are basically preserved for future generations. Sadly, preserving these highly prized cultural heritage is becoming a serious challenge. This paper examines the extent modernization has affected the preservation of traditional art in Nigeria. Particularly hit is the antiquities and traditional murals of eastern part of Nigeria. Participatory visual methods were used for this study. Efforts were made to reach the few surviving and aged mural artists. Oral information was collected from them as well as first hand drawings and some photographs of their works. Findings indicate that modernization has seriously affected the preservation of Nigerian artistic heritage. Further findings show that traditional mural artists are gradually dwindling and dangerously going into extinct. Antiquities are indiscriminately destroyed due to sheer ignorance and the blind quest to fit into the so called modern world.  

Keywords: Antiquities, artistic heritage, cultural preservation, drawings, modernization, murals.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1391

Authors: B. R. Madushan, S. B. Navaratne, I. Wickramasinghe

Abstract:

Toddy sediment (TS) was cultured in a PDA medium to determine initial yeast load, and also it was undergone sun, shade, solar, dehumidified cold air (DCA) and hot air oven (at 400, 500 and 60oC) drying with a view to preserve viability of yeast. Thereafter, this study was conducted according to two factor factorial design in order to determine best preservation method. Therein the dried TS from the best drying method was taken and divided into two portions. One portion was mixed with 3: 7 ratio of TS: rice flour and the mixture was divided in to two again. While one portion was kept under in house condition the other was in a refrigerator. Same procedure was followed to the rest portion of TS too but it was at the same ratio of corn flour. All treatments were vacuum packed in triple laminate pouches and the best preservation method was determined in terms of leavening index (LI). The TS obtained from the best preservation method was used to make foods (bread and hopper) and organoleptic properties of it were evaluated against same of ordinary foods using sensory panel with a five point hedonic scale. Results revealed that yeast load or fresh TS was 58×106 CFU/g. The best drying method in preserving viability of yeast was DCA because LI of this treatment (96%) is higher than that of other three treatments. Organoleptic properties of foods prepared from best preservation method are as same as ordinary foods according to Duo trio test.

Keywords: Biological leavening agent, coconut toddy, fermentation, yeast.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2197

Authors: K.M. Ngcobo, S.D. Eyono Obono

Abstract:

Indigenous Knowledge (IK) has many social and economic benefits. However, IK is at the risk of extinction due to the difficulties to preserve it as most of the IK largely remains undocumented. This study aims to design a model of the factors affecting the adoption of Information and Communication Technologies (ICTs) for the preservation of IK. The proposed model is based on theoretical frameworks on ICT adoption. It was designed following a literature review of ICT adoption theories for households, and of the factors affecting ICT adoption for IK. The theory that fitted to the best all factors was then chosen as the basis for the proposed model. This study found that the Model of Adoption of Technology in Households (MATH) is the most suitable theoretical framework for modeling ICT adoption factors for the preservation of IK.

Keywords: Adoption factors, ICT adoption theories, Indigenous knowledge.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2625

Authors: Wai Yee Lin, Masahiro Yamao

Abstract:

Food control measures are critical in fostering food safety management of a nation. However, no academic study has been undertaken to assess the food control system of Myanmar up to now. The objective of this research paper was to assess the food control system with in depth examination of five key components using desktop analysis and short survey from related food safety program organizations including regulators and inspectors. Study showed that the existing food control system is conventional, mainly focusing on primary health care approach while relying on reactive measures. The achievements of food control work have been limited to a certain extent due to insufficienttechnical capacity that is needed to upgrade staffs, laboratory equipment and technical assistance etc. associated with various sectors. Assessing food control measures is the first step in the integration of food safety management, this paper could assist policy makers in providing information for enhancing the safety and quality of food produced and consumed in Myanmar.

Keywords: Food Control, Food Policy, Legislation, Management

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 3998

Authors: Nobuo Mishima, Naomi Miyamoto, Yoko Taguchi

Abstract:

Historic preservation areas are extremely vulnerable to disasters because they are home to many vulnerable people and contain many closely spaced wooden houses. However, the narrow streets in these regions have historic meaning, which means that they cannot be widened and can become blocked easily during large disasters. Here, we describe our efforts to establish a methodology for the planning of evacuation route sin such historic preservation areas. In particular, this study aims to clarify the effectiveness of measures intended to secure two-way evacuation routes for vulnerable people during large disasters in a historic area preserved under the Cultural Properties Protection Law, Japan.

Keywords: Historic preservation, evacuation route analysis, vulnerable people, street blockade.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1540

Authors: Chimaobi Valentine Okolo, Chizoba Obidigbo

Abstract:

As a basic physiology need, threat to sufficient food production is threat to human survival. Food security has been an issue that has gained global concern. This paper looks at the food security in Nigeria by assessing the availability of food and accessibility of the available food. The paper employed multiple linear regression technique and graphic trends of growth rates of relevant variables to show the situation of food security in Nigeria. Results of the tests revealed that population growth rate was higher than the growth rate of food availability in Nigeria for the earlier period of the study. Commercial bank credit to agricultural sector, foreign exchange utilization for food and the Agricultural Credit Guarantee Scheme Fund (ACGSF) contributed significantly to food availability in Nigeria. Food prices grew at a faster rate than the average income level, making it difficult to access sufficient food. It implies that prior to the year 2012; there was insufficient food to feed the Nigerian populace. However, continued credit to the food and agricultural sector will ensure sustained and sufficient production of food in Nigeria. Microfinance banks should make sufficient credit available to smallholder farmer. Government should further control and subsidize the rising price of food to make it more accessible by the people.

Keywords: Food security, food availability and food accessibility.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 6061

Authors: Ijeoma Chinyere Ukonu

Abstract:

This research seeks to investigate how the globalisation of fast food has affected students’ food choice. A mixed method approach was used in this research; basically involving quantitative and qualitative methods. The quantitative method uses a self-completion questionnaire to randomly sample one hundred and four students; while the qualitative method uses a semi structured interview technique to survey four students on their knowledge and choice to consume fast food. A cross tabulation of variables and the Kruskal Wallis nonparametric test were used to analyse the quantitative data; while the qualitative data was analysed through deduction of themes, and trends from the interview transcribe. The findings revealed that globalisation has amplified the evolution of fast food, popularising it among students. Its global presence has affected students’ food choice and preference. Price, convenience, taste, and peer influence are some of the major factors affecting students’ choice of fast food. Though, students are familiar with the health effect of fast food and the significance of using food information labels for healthy choice making, their preference of fast food is more than homemade food.

Keywords: Fast food, food choice, globalisation, students.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 9011

Authors: Tadaaki Sato, Ryo Ohmura

Abstract:

This paper reports the influence of sucrose on the preservation of CO2 hydrate crystal samples. The particle diameter of hydrate samples were 1.0 and 5.6-8.0 mm. Mass fraction of sucrose in the sample was 0.16. The samples were stored at the aerated condition under atmospheric pressure and at the temperature of 253 or 258 K. The results indicated that the mass fractions of CO2 hydrate in the samples with sucrose were 0.10 ± 0.03 at the end of 3-week preservation, regardless of temperature and particle diameter. Mass fraction of CO2 hydrate in the samples with sucrose was higher than that of pure CO2 hydrate for 1.0 mm particle diameter, while was lower than that of pure CO2 hydrate for 5.6-8.0 mm particle diameter. Discussion is made on the influence of sucrose on the dissociation of CO2 hydrate and the resulting formation of ice.

Keywords: Clathrate hydrates, Carbon dioxide

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1865

Authors: Mohsen Shirani, Micaela Demichela

Abstract:

Food supply chain is one of the most complex supply chain networks due to its perishable nature and customer oriented products, and food safety is the major concern for this industry. IT system could help to minimize the production and consumption of unsafe food by controlling and monitoring the entire system. However, there have been many issues in adoption of IT system in this industry specifically within SMEs sector. With this regard, this study presents a novel approach to use IT and tractability systems in the food supply chain, using application of RFID and central database.

Keywords: Food Supply Chain, IT System, Food Safety, SME.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2401

Authors: Mohsen Shirani, Micaela Demichela

Abstract:

During the last decades, a number of food crises such as Bovine Spongiform Encephalopathy (BSE), Mad-Cow disease, Dioxin in chicken food, Food-and-Mouth Disease (FMD), have certainly inflected the reliability of the food industry. Consequently, the trend in applying different scientific methods of risk assessment in food safety has obtained more attentions in the academic and practice. However, lack of practical approach considering entire food supply chain is tangible in the academic literature. In this regard, this paper aims to apply risk assessment tool (FMEA) with integration of Human Factor along the entire supply chain of food production and test the method in a case study of Diary production, and analyze its results.

Keywords: Food Risk Assessment, FMEA, Human Factor.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 3028

Authors: Sugiono, W. Ardiatna, H. Firdaus, N. Kusnandar, B. Utomo, J. A. Kadar

Abstract:

It is desirable that most human food is warm when eaten, including when food is obtained by taking it away from the point of sale in disposable food packaging. However, such packaging does not retain heat for a long time, which is necessary to ensure the food remains warm when eaten. The study looked for single-use food packaging that could retain the heat of the food for a long time. The methodology for obtaining such packaging is either by modifying available packages on the market or by making new ones with materials that are easily obtained locally, then testing by loading the local food and measuring its temperature and the length of time until it reaches the lowest acceptable temperature for hot food (56°C). Packages made of plastic boxes lined with thin aluminum foil on the inside are the best way to keep food warm for up to 44 minutes from the time it is put in the package to the time the required temperature is reached. Moreover, packaging made of local common food paper, where the food was put in a transparent plastic bag inside the package, was found to be the simplest package that could retain heat for 82.31% as long as the best packaging could, in this study. Plastic boxes with thin aluminum foil inside were the best single-use food packaging in this study that served to keep hot food warm and fit for consumption.

Keywords: Aluminum foil, hot food, local food, packaging.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 787

Authors: Daniel C. S. Lim, W. Y. Tan

Abstract:

The world is facing a growing food crisis. The concerns of food nutritional value, food safety and food security are becoming increasingly real. There is also a direct relationship to the risk of diseases, particularly chronic diseases, to the food we consume. So, there are increasing concerns about the modern day food ecosystem creating foods that can provide the nutritional components for organ function sustenance, as well as, taking a serious view on diet-related diseases. This paper addresses some of the above concerns and gives an overview of the current global situation relating to food nutrition and safety. The paper reviews nutritional aspects of food today compared to those of the last century, compares whole foods found in supermarkets versus those organically grown, as well as population behaviour towards food choices. It provides scientific insights into the effects of some of the global trends such as climate change and other changes environmental changes, and presents what individuals and corporations are doing to use the latest nutritional technologies as strategic assets. Finally, it briefly highlights some of the innovative solutions that are being applied to address several of the above concerns.

Keywords: Food crisis, food safety, nutritional aspects of food today compared to those of the last century, global trends.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1534

Authors: Meryem Elif Çelebi Yakartepe, Ayşe Betül Gökarslan

Abstract:

Sustainable architecture is an approach which accepts the climatic and tomographic data as a necessary preliminary data package by favoring the relationship between human and nature and which strives to use the sources economically. The reflection of sustainable architecture approach to preservation - restoration discipline is including the architectural inheritance to daily life with its unique or new function by restoring it.

The restoration decisions of Yılan Kırkan Fountain in Isparta province of Turkey is a good example of the works of sustainable architecture and the preservation of architectural inheritance. It is aimed that Yılan Kırkan Fountain, which is desolate nowadays with no function, to be restored by the local authorities and university, included in the daily life and continue its function.

Keywords: Conservation and Restoration, Sustainable Architecture, Movement Technique, Isparta Yılan Kırkan Fountain.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 3311

Authors: Sahar Dehyouri, Seyed Jamal Farajollah Hosseini

Abstract:

Perspective of food security in 21 century showed shortage of food that production is faced to vital problem. Food security strategy is applied longtime method to assess required food. Meanwhile, nanotechnology revolution changes the world face. Nanotechnology is adequate method utilize of its characteristics to decrease environmental problems and possible further access to food for small farmers. This article will show impact of production and adoption of nanocrops on food security. Population is researchers of agricultural research center of Esfahan province. The results of study show that there was a relationship between uses, conversion, distribution, and production of nanocrops, operative human resources, operative circumstance, and constrains of usage of nanocrops and food security. Multivariate regression analysis by enter model shows that operative circumstance, use, production and constrains of usage of nanocrops had positive impact on food security and they determine in four steps 20 percent of it.

Keywords: adoption, food safety, food security, nanocrops

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1708

Authors: M. T. Artese, G. Ciocca, I. Gagliardi

Abstract:

Food is a social and cultural aspect of every individual. Food products, processing, and traditions have been identified as cultural objects carrying history and identity of social groups. Traditional recipes are passed down from one generation to the other, often to strengthen the link with the territory. The paper presents CookIT, a web portal developed to collect Italian traditional recipes related to regional cuisine, with the purpose to disseminate the knowledge of typical Italian recipes and the Mediterranean diet which is a significant part of Italian cuisine. The system designed is completed with multimodal means of browsing and data retrieval. Stored recipes can be retrieved integrating and combining a number of different methods and keys, while the results are displayed using classical styles, such as list and mosaic, and also using maps and graphs, with which users can play using available keys for interaction.

Keywords: Collaborative portal, Italian cuisine, intangible cultural heritage, traditional recipes, searching and browsing.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 833

Authors: G. Rezai, P.K.Teng, Z. Mohamed, M.N Shamsudin

Abstract:

Changing in consumers lifestyles and food consumption patterns provide a great opportunity in developing the functional food sector in Malaysia. There is only a little knowledge about whether Malaysian consumers are aware of functional food and if so what image consumers have of this product. The objective of this research is to determine the extent to which selected socioeconomic characteristics and attitudes influence consumers- awareness of functional food. A survey was conducted in the Klang Valley, Malaysia where 439 respondents were interviewed using a structured questionnaire. The result shows that most respondents have a positive attitude towards functional food. For the binary logistic estimation, the results indicate that age, income and other factors such as concern about food safety, subscribing to cooking or health magazines, being a vegetarian and consumers who have been involved in a food production company significantly influence Malaysian consumers- awareness towards functional food.

Keywords: Binary logistic model, functional foods, knowledge and awareness, perception

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 5690

Authors: Yin-Ling, Lin

Abstract:

This paper suggests a rethinking of the existing research about Genetically Modified (GM) food. Since the first batch of GM food was commercialised in the UK market, GM food rapidly received and lost media attention in the UK. Disagreement on GM food policy between the US and the EU has also drawn scholarly attention to this issue. Much research has been carried out intending to understand people-s views about GM food and the shaping of these views. This paper was based on the data collected in twenty-nine semi-structured interviews, which were examined through Erving Goffman-s idea of self-presentation in interactions to suggest that the existing studies investigating “consumer attitudes" towards GM food have only considered the “front stage" in the dramaturgic metaphor. This paper suggests that the ways in which people choose to present themselves when participating these studies should be taken into account during the data analysis.

Keywords: Boundary work, demarcation of science, GM food, self-presentation

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1373

Authors: Marika Kawamoto, Keita Tsuji

Abstract:

Several decades ago, food and drinks were disallowed in most Japanese libraries. However, as discussions of “Library as a Place” have increased in recent years, the number of public and university libraries that have relaxed their policies to allow food and drinks have been increasing. This study focused on the opinions of library users on allowing food and drinks in public libraries and conducted a questionnaire survey among users of nine Japanese libraries. The results indicated that many users favored allowing food and drinks in libraries. Furthermore, it was found that users tend to frequently visit and stay longer in libraries where food and drinks are allowed.

Keywords: Food and drinks, Japanese libraries, opinions of users, public libraries.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1221

Authors: Goodness C. Aye

Abstract:

This paper examines the effect of the volatility of oil prices on food price in South Africa using monthly data covering the period 2002:01 to 2014:09. Food price is measured by the South African consumer price index for food while oil price is proxied by the Brent crude oil. The study employs the GARCH-in-mean VAR model, which allows the investigation of the effect of a negative and positive shock in oil price volatility on food price. The model also allows the oil price uncertainty to be measured as the conditional standard deviation of a one-step-ahead forecast error of the change in oil price. The results show that oil price uncertainty has a positive and significant effect on food price in South Africa. The responses of food price to a positive and negative oil price shocks is asymmetric.

Keywords: Oil price volatility, Food price, Bivariate GARCH-in- mean VAR, Asymmetric.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2681

Authors: Denise Levy, Anna Lucia C. H. Villavicencio

Abstract:

Food irradiation is a processing and preservation technique to eliminate insects and parasites and reduce disease-causing microorganisms. Moreover, the process helps to inhibit sprouting and delay ripening, extending fresh fruits and vegetables shelf-life. Nevertheless, most Brazilian consumers seem to misunderstand the difference between irradiated food and radioactive food and the general public has major concerns about the negative health effects and environmental contamination. Society´s judgment and decision making are directly linked to perceived benefits and risks. The web-based project entitled ‘Scientific information about food irradiation: Internet as a tool to approach science and society’ was created by the Nuclear and Energetic Research Institute (IPEN), in order to offer an interdisciplinary approach to science education, integrating economic, ethical, social and political aspects of food irradiation. This project takes into account that, misinformation and unfounded preconceived ideas impact heavily on the acceptance of irradiated food and purchase intention by the Brazilian consumer. Taking advantage of the potential value of the Internet to enhance communication and education among general public, a research study was carried out regarding the possibilities and trends of Information and Communication Technologies among the Brazilian population. The content includes concepts, definitions and Frequently Asked Questions (FAQ) about processes, safety, advantages, limitations and the possibilities of food irradiation, including health issues, as well as its impacts on the environment. The project counts on eight self-instructional interactive web courses, situating scientific content in relevant social contexts in order to encourage self-learning and further reflections. Communication is a must to improve public understanding of science. The use of information technology for quality scientific divulgation shall contribute greatly to provide information throughout the country, spreading information to as many people as possible, minimizing geographic distances and stimulating communication and development.

Keywords: Food irradiation, multimedia learning tools, nuclear science, society and education.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1493