Even with a robust internal research capability, Herman Miller is no different in this regard: We expect people to share what they learn, and they can expect they will be listened to. We are dedicated to design and innovation and developing networks, and every aspect of our business has a creative, outward reach.
We hope that there can be a Ardm model human resources in malaysia among our companies and developing a project that can contribute to value addition of agricultural products. There were a lot of examples discussed in her lectures which dealt on formerly considered waste but now have functions in food.
A source of waste products are the solid remains of fruit, peels and seeds such as banana, apples, orange and pineapple. Studies of these fruit wastes have functions which have known anti-oxidants, flavanoids, good source of dietary fiber as well as phytochemicals that can be used as neutraceuticals or raw material for products.
I value these learnings very much as these are the current wastes we encounter in our production of processed fruits and vegetables. With these concepts and learnings on the sources of waste products, I can turn these formerly considered waste as natural ingredients that has functionalities instead of buying chemicals to our pre-production.
Furthermore, these wastes can also be gathered for vermicomposts which can be distributed to our farmer partners and use as natural fertilizers.
I value the examples that have been researched from their Institute so that developing countries can have access to these trends and uses. Aside from the above Quality Assurance certifications above mentioned, there are also additional certifications for specific requirements which are Global G.
These additional certifications give more value to products and gives classifications according to the demands and preferences of the consumers today.
For instance, the process of selection differentiates the raw material according to size which can be packed in whole and has more value. The other gherkins which did not met the size can be further processed into pickles or relish.
Young, Global Foodsolutions, Inc. The training has increased my learning especially in applications that can be implemented from post-harvest to production process in order to reduce product wastes. Throughout the course, we have been educated in every step of product development as well as having a refresher course in Chemistry.
These chemistry concepts made me realize its importance in identification of possible by-products that can be produced because by breaking down its components, we may be able to identify what are the functions that it can provide.
I particularly learned a lot from Module 6, 7 and 8 because it showed the agricultural wastes which can be developed and diverted to other food applications or can be converted as neutraceuticals.
My expectations from the course have been fully achieved and I am now challenged to look for innovative ways in minimizing raw material wastes in the production process as well as how these wastes can be translated to other potential products or functions.
First is the fruit peels particularly the banana peels which are currently a waste product in our production process. I learned from the course that the banana peels can be a source of ethanol which can be further studied to convert to ethylene thru dehydration.
If we become successful in converting these banana peels to end state ethylene — these can help us as we have uses in ethylene in our production process. The next project is to vermicomposting and then distribution to farmers as natural fertilizers.
The new trends in packaging and labeling has helped me from a Marketing standpoint on how to give more value to our products by highlighting on the benefits and the nutrient claims to clients. Aside than the lectures and learning, we have developed a great bond amongst the participants and built international network which we can collaborate together in projects as well as business partnerships.
Bonotan, Soyuz Foods International, Inc. There was a lot of new knowledge that were imparted during the 7-day training course. One of the things I learned is the differentiation of functionality, functional food and nutraceutical.
In my own understanding, I thought these are the same. Hetiarachchy made it clear that these three are different.
Functionality is when the food products functions as it is; functional food on the other hand is a food or food product is given an additional function often related to health-promotion or disease prevention.
Nutraceutical a food product it may be a part or the whole food which contain a certain component that is health beneficial. Also, new trends in packaging technology were introduced.
The resource speakers were very open to answering queries and imparting information on the said topics.Search the history of over billion web pages on the Internet. This is the Tracery source for the bot running at @benjaminpohle.com currently tweets every 6 hours.
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Rosenzweig, Mark R. and T. Paul Schultz, , 'Fertility and Investments in Human Capital: Estimates of the Consequences of Imperfect Fertility Control in Malaysia," Journal of Econometrics 36, Mrmr Noite Fox Forex. May 25, · Considering the human health risk due to emerging antibiotic resistance in food animal-associated bacteria, many countries have banned the use of antibiotic growth promoters and the application in animals of antibiotics critically important in human medicine.
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