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Proteção da propriedade intelectual de indicações geográficas em negócio agroalimentares no Brasil
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Este capítulo busca analisar o mercado de TIC aplicadas ao setor agropecuário no Brasil e os modelos e formas de disponibilização de tecnologias geradas pela Embrapa Informática Agropecuária com foco em diferentes públicos de interesse. Unidade temática de pesquisa da Empresa Brasileira de Pesquisa Agropecuária (Embrapa), a Embrapa Informática Agropecuária vem desde 1985 desenvolvendo soluções de tecnologia de informação para o setor agropecuário. A primeira seção deste trabalho apresenta um panorama dos segmentos do mercado de TIC, com especial ênfase às suas aplicações na agropecuária, considerando o contexto brasileiro e avaliando indicadores relacionados à Indústria Brasileira de Software e Serviços (IBSS). Na sequência, o estudo de caso aborda conceitos relacionados ao processo de transferência de tecnologias geradas por Institutos Públicos de Pesquisa (IPP). No item seguinte são descritos exemplos de tecnologias desenvolvidas, transferidas e disponibilizadas pela Embrapa Informática Agropecuária, mediante diferentes modelos de negócio, visando atingir públicos de interesse distintos, entre eles: agentes da Extensão Rural, técnicos de Governos Estaduais e Federal, produtores, empresas privadas, pesquisadores e estudantes.
As diversas cadeias produtivas que compõem o sistema agroindustrial da carne passam por constantes inovações tecnológicas. Inovações introduzidas no processamento do charque deram origem ao “Jerked Beef”. O objetivo deste estudo foi apresentar as mais recentes inovações tecnológicas disponíveis na literatura científica acerca do processamento do Jerked Beef, que vêm contribuindo para garantir qualidade, prolongamento de vida de prateleira e boa aceitação do produto no mercado consumidor interno e externo. Para tanto, foi realizado um estudo de meta-análise dos dados obtidos em pesquisas bibliográficas e consulta de publicações científicas nas principais bases de dados da área de Ciências Agrárias e Tecnologia dos Alimentos. Neste contexto, a pesquisa apontou que vários avanços importantes têm sido conduzidos por pesquisadores visando o aprimoramento das técnicas utilizadas no processamento do Jerked Beef, que são apresentados no estudo em foco.
Como proposição central, este artigo apresenta a seguinte problemática de pesquisa: como as tecnologias de informação e de comunicação podem auxiliar uma maior interação entre o espaço rural e o espaço urbano? Como objetivo geral, o artigo buscou compreender como as Tecnologias de Informação e de Comunicação podem ser utilizadas para a interação entre espaço urbano e rural. Especificamente, descreve a lacuna na definição das bases conceituais do que é espaço rural e urbano e observa o papel da comunicação, em específico das Tecnologias de Informação e de Comunicação, como mediador para uma compreensão destes espaços e das interferências mútuas que ocorrem. Como aporte metodológico utilizou a revisão bibliográfica e as teorias que conceituam campo e cidade, sobretudo nas discussões sobre conceitos intrínsecos aos fatores comunicacionais.
Nowadays, there are plenty of studies that seek to determine which are the skills that should be met by an engineer. Communication and teamwork are some of the most recurrent ones associated with a knowledge of the engineering sciences. However, their application is not straight forward, due to the lack of educational approaches that contributes to develop experience-based knowledge. Learning Factories (LF) have shown to be effective for developing theoretical and practical knowledge in a real production environment. This article describes the transformation process of a training-addressed manufacturing workshop, in order to structure a Learning Factory for the production engineering program at EAFIT University. The proposed transformations were based on the definition of three pillars (didactic, integrative and engineering) for the development of an LF.
Purpose
The purpose of this study is to review the recent approaches in food packaging trends to address the preferences of the modern world.
Design/methodology/approach
Recent studies in all the emerging food packaging technologies have been discussed with the examples of commercially available products.
Findings
Advanced food packaging solutions have acquired much appreciation from food industries to address the preferences of the modern world. This paper attempts to describe the current practices in food packaging with examples of commercially available products. Significant emphasis has been given on the technical aspects of the intelligent packaging components, namely, barcodes, radio frequency identification, sensors and indicators. Another distinctive area of packaging focused in this review is the importance of bioplastics due to non-degradable nature of synthetic polymers. Three major categories of biodegradable polymers, namely, polysaccharide-based materials, protein-based materials and lipid-based materials, have been discussed along with an insight about sustainable packaging and edible films and coatings.
Originality/value
Changes in the industrial & retail matters and increasing demand for fresh, safe, nutritious food are the factors owing to the new innovations in the packaging sector. Imminent packaging technologies aim at value addition involving the extension of shelf life, prevention of microbial attack, proper moisture barrier, use of carbon dioxide scavengers/emitters, ethylene scavengers, flavor absorbers, freshness indicators, biosensors and release of bioactive compounds during storage.
Technical, Vocational Education and Training has been viewed as a means of developing a nation. The marketability of technical graduates is reliant on whether these graduates possess the attributes demanded by their respective industries. Hence, this study aims to investigate the gap between the key attributes of Higher Education Institutions’ (HEIs’) technical graduates and their actual performance of these attributes in employment as assessed by the Human Resource Managers. The dimensions of these attributes are investigated in four main areas, namely knowledge, skills, abilities and personality. Structured questionnaires were distributed to the Human Resource Managers of listed companies in Malaysia that employed technical graduates. The importance performance analysis, a form of quadrant analysis, was employed to analyse the data. The results show that all items pertaining to the personality dimension were placed in the quadrant “keep up the good work” (high importance/high performance). The knowledge dimension consisting of tacit and explicit knowledge types was placed in the “concentrate here” quadrant (high importance/low performance). Skills (soft skills and hard skills) and intellectual abilities were placed in the “low priority” quadrant. Physical ability was the only item placed in the “possible overkill” quadrant. HEIs should take immediate action to review the attributes located in the “concentrate here” and the “possible overkill” quadrants. This approach will enable HEIs to take corrective action and instigate efforts to improve the attributes considered to be important in producing marketable technical graduates to support the human capital required by the nation to be a developed nation by the year 2020.
The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating. Discusses the main factors for the successful application of microwaves and the main problems that may arise. Includes current and potential future applications for real-world application as well as new research and advances. Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation
Focusing on the engineering field, there is a specific challenge education has to face. The massive technical progress of the last decades including the current trend industry 4.0 has led to a highly complex field which often keeps young people from starting a professional career. To face those challenges educators have to work with interactive and interdisciplinary didactic and educational models. However engineering education is still not established as an independent academic field in Austria. This article deals with the status quo of teaching engineering in Austria and the potentials of being an independent academic research field. Therefore the research field was analyzed to define the framework required when teaching engineering. Those parameters where compared to the autonomous academic field of business education to deduce similarities and differences. The objectives are mainly obtaining a differentiated view of teaching technical content and showing similarities with business education models. This to underline the significance and importance of taking actions towards establishing engineering education as a part of the scientific world.