Deductive Verification of Concurrent Programs and its Application to Secure Information Flow for Java

Formal verification of concurrent programs still poses a major challenge in computer science. Our approach is an adaptation of the modular rely/guarantee methodology in dynamic logic. Besides functional properties, we investigate language-based security. Our verification approach extends naturally to multi-threaded Java and we present an implementation in the KeY verification system. We propose natural extensions to JML regarding both confidentiality properties and multi-threaded programs

Non-Interference with What-Declassification in Component-Based Systems

Component-based design is a method for modular design of systems. The structure of component-based systems follows specific rules and single components make assumptions on the environment that they run in. In this paper, we provide a noninterference property for component-based systems that allows for a precise specification of what-declassification of information and takes assumptions on the environment into consideration in order to allow a modular, precise and re-usable information-flow analysis. For precise analysis, components can be analyzed by separately analysing services provided by a component, and from our compositionality theorem non-interference of components follows

CMS physics technical design report : Addendum on high density QCD with heavy ions

Peer reviewe

Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (Arthrospira platensis) and Resulting Consumer Expectations

The world population is steadily growing and the demand for protein increases along with it, yet our planetary resources are finite. Spirulina (Arthrospira platensis) is an underutilized protein source suitable for human nutrition, and little is known about the use of spirulina as a food and the associated consumer opinion. New product development (NPD) requires early and active participation of consumers for the success of new products; therefore, a mixed method approach was applied to conceptualize (sensory profiling of spirulina extrudates and expert interviews) and then evaluate consumer’s willingness to try (consumer survey) three innovative products: pasta filled with spirulina, maki-sushi filled with spirulina, and spirulina jerky. To evaluate the consumer orientation towards novel, spirulina-based products, 1035 consumers from three countries (GER, n=348; FR, n=337; NL, n=350) were surveyed regarding their hedonic opinion about these concepts. A photo of each product was systematically accompanied by a benefit description covering health, sustainability, or innovation. Each consumer sequentially evaluated three combinations thereof (Latin square design). A multilevel model was used to analyze consumers’ responses regarding novelty, interest, overall liking, and expected flavor liking. Overall, spirulina-filled pasta was identified as the most preferred product. Mediation analysis revealed that this could be partly explained by familiarity with products in that category (i.e., pasta more than sushi and jerky). In conclusion, all spirulina product concepts would work equally well, if pasta, sushi, and jerky were similarly familiar to the target consumer population. All tested benefits were equally accepted with each product, with the exception that spirulina jerky would have to be marketed as being innovative. Country differences can be neglected

Formal Specification with the Java Modeling Language

This text is a general, self contained, and tool independent introduction into the Java Modeling Language, JML. It appears in a book about the KeY approach and tool for the verification of Java software, because JML is the dominating starting point of KeY style Java verification. However, this chapter does not depend on any specific tool nor verification methodology in any way. This introduction is written for all readers with an interest in formal specification of software in general, and anyone who wants to learn about the JML approach to specification in particular

Meat Quality Parameters, Sensory Properties and Consumer Acceptance of Chicken Meat from Dual-Purpose Crossbreeds Fed with Regional Faba Beans

Consumers’ concerns regarding the ethical and environmental practices of the current poultry production system have led to the search for an alternative production method. This study evaluated samples of three dual-purpose chicken crossbreeds: Vorwerkhuhn × Bresse Gauloise (VBG), Vorwerkhuhn × White Rock (VWR), and Bresse Gauloise × White Rock (BWR), fed with two variants of faba beans (vicin/convicin-rich and -poor: VC+ and VC−, respectively) and soybeans to examine whether the FB-based diets affected the meat quality of the crossbreeds. pH, color, water holding capacity, tenderness, nucleotide content and proximal composition were analyzed instrumentally, whereas sensory properties were identified by a trained panel and product acceptance was evaluated by frequent chicken consumers. Results showed that from instrumental measurements, the yellowness of the samples was affected by the type of feedstuff, whereas most other parameters were affected by the crossbreed, particularly color and nucleotide content. Sensory attributes, specifically, overall chicken aroma as well as firmness and crumbliness, were affected by an interaction of the feedstuff and crossbreed. Consumer preference did not show significant differences between samples. Overall, a faba-bean-based diet appeared to be a suitable alternative to a soybean-based diet on the crossbreeds VBG, VWR, and BWR when assessing the overall quality and taste of chicken breasts