INTEGRATING AND ASSESSING EXISTING AGRIBUSINESS COURSEWORK INTO A NEW UNDERGRADUATE INTERNATIONAL AGRIBUSINESS MANAGEMENT CONCENTRATION

The purpose of this paper is to use Cal Poly's example of the design and assessment of a new agribusiness concentration as a means to develop a process by which subsequent change can be managed within the context of coordinating change with the ongoing curriculum and employment needs of a department's students.Teaching, Agribusiness, International, Assessment, Teaching/Communication/Extension/Profession, A100, A220, Q130, Q170,

OUR FOOD INDUSTRY IN TRANSITION

Agribusiness,

Chemical and Biomolecular Engineering Collection Development Policy

The Chemical & Biomolecular Engineering Department offers the Bachelor of Science degree, the Master of Science Chemical Engineering (M.S.Ch.E) degree and the Doctor of Philosophy in Engineering with Specialization in Chemical and Biomolecular Engineering (Ph.D.) degree. The Ph.D. is offered through the Unified Ph.D. Program in Engineering. Graduate courses include transport phenomena and operations, separation, thermodynamics and kinetics, diffusion, chemical engineering design, chemical processes, process control, automated operations, polymers, biochemical engineering, air pollution assessment and control, membrane principles and control, and system analysis. Research emphasis of the Department include absorption studies, distillation, applied thermodynamics, crystallization from solution, polymerization kinetics, heat and mass transfer, phase equilibrium, direct energy conversion, reaction kinetics, computer-aided design, process economics, and alcohol blended fuels. No significant overlap occurs within UNL. The Department cooperates with other departments to reduce overlap and duplication. The Department seeks to strengthen its relationship with UNMC. The Department of Chemical and Biomolecular Engineering offers a course of study designed for students who plan careers in a wide variety of industries, ranging from the chemical and process industries to biotechnology, electronics, and the environment. Students receive training in the basic subjects of mathematics, English, and physics in common with other students in engineering, but in addition receive extensive training in chemistry. In various courses the emphasis is placed on the fundamental principles of fluid mechanics, heat transfer, mass transfer, separation processes, thermodynamics, kinetics, and process dynamics, as well as process economics and design of chemical processes. Graduates are qualified to undertake work in research, design, development, production, maintenance, and technical sales in a wide variety of industries including chemicals, petroleum, petrochemicals, rubber, plastics, agricultural chemicals, food, biotechnology, pharmaceuticals, paper, fabrics, aircraft, automotive, electronics, energy conversion, and environmental pollution prevention and control. The Department of Chemical and Biomolecular Engineering is located in Othmer Hall. A state-of-the-art unit operations laboratory used to give hands-on chemical process experience is located there. Laboratory equipment is provided for the study of fluid mechanics, heat transfer, mass transfer, staged operations, process control, thermodynamics, reaction kinetics, and polymerization. The department operates its own microcomputer facility. Additional research equipment is available for independent and graduate study in several areas

Research in biological sciences related to agriculture

Cover title."Delivered at the Dedication Exercises for the Agriculture Building, College of Agriculture, University of Missouri, Columbia, May 4, 1961"--P. [2].This report addressed the importance of research in the biological sciences aspect of agriculture and its impact on public health

SUBSTANTIATION OF THE CHOICE OF FILLERS FOR COTTAGE CHEESE MASSES

The aim of this work is to justify the use of candied fruits as fillers in the production of curd and to study their influence on the quality indicators of the finished product. The article presents studies of the organoleptic, physicochemical, structural and mechanical properties of the curd masses depending on the type of fillers. Curd recipes have been developed with candied parsnip in the amount of 10 %, candied parsnip in the amount of 15 %, candied pumpkin in the amount of 10 %, candied pumpkin in the amount of 15 %. Experimental studies have determined the optimal dose of candied fruits from parsnip and pumpkin, which is 150 kg per 1000 kg of the product. The chemical composition of pumpkin and parsnip is analyzed, the feasibility of using candied fruit from them as fillers is substantiated. In order to preserve the maximum amount of vitamins in candied fruit, a technology for their production has been developed, including cooking in sugar syrup using low temperatures (60 °C) and further drying by the convection-vacuum method at a temperature of 50 °C. It has been established, that all types of fillers that took part in the experiments do not adversely affect the physicochemical and rheological properties of the curd mass. It has been proven, that candied parsnip and pumpkin positively affect the density of the curd mass structure and provide the plastic structure of the produc

The politics of food: inside and outside of school

Two questions drive this discussion. First, what should young people know and understand about food that will enable them to choose and use food wisely? And second, what are the influences both inside and outside school that will inform this knowledge? The paper begins with a narrative describing how young people develop some of this knowledge and understanding at home and through attending school. The paper then considers four stakeholders in food in the world outside school: a) the food industry, b) the government, c) a range of food-concerned independent organisations and d) the consumer; and current concerns involving these stakeholders. The paper will then discuss how the concerns might be address through the secondary school curriculum with particular regard to the recently revised Key Stage 3 curriculum in England. The paper will conclude by suggesting how a collaborative approach across existing subject disciplines might be used to help young people acquire the knowledge and understanding needed to appreciate the complex nature of food in our society

Volumes of Evidence - Examining Technical Change Last Century Through a New Lens

Although technical change is central in much of modern economics, traditional measures of it are, for a number of reasons, flawed. We discuss in this paper new indicators based on data drawn from the MARC records of the Library of Congress on the number of new technology titles in various fields published in the United States over the course of the last century. These indicators, we argue, overcome many of the shortcomings associated with patents, research and development expenditures, innovation counts, and productivity figures. We find, among other things, the following: the pattern and nature of technical change described by our indicators is, on the whole, consistent with that of other measures; they represent innovation not diffusion; a strong causal relationship between our indicators and changes in TFP and output per capita; innovations in some sub-groups have had a greater impact on output and productivity than others and, moreover, the key players have changed over time. Our indicators can be used to shed light on number of important issues including the empirical relationship between technology shocks and employment, the role of technology in cross-country productivity differences, and the part played by technological change in growing skills premia in the U.S. during the last few decades.Business Cycles, Technical change, productivity, measurement