Abstract: At the Savonia University of Applied Sciences (UAS),
curriculum and studies have been improved by applying an Open
Innovation Space approach (OIS). It is based on multidisciplinary
action learning. The key elements of OIS-ideology are work-life
orientation, and student-centric communal learning. In this approach,
every participant can learn from each other and innovations will be
created. In this social innovation educational approach, all practices
are carried out in close collaboration with enterprises in real-life
settings, not in classrooms. As an example, in this paper, Savonia
UAS’s Future Food RDI hub (FF) shows how OIS practices are
implemented by providing food product development and consumer
research services for enterprises in close collaboration with
academicians, students and consumers. In particular one example of
OIS experimentation in the field is provided by a consumer research
carried out utilizing verbal analysis protocol combined with audiovisual
observation (VAP-WAVO). In this case, all co-learners were
acting together in supermarket settings to collect the relevant data for
a product development and the marketing department of a company.
The company benefitted from the results obtained, students were
more satisfied with their studies, educators and academicians were
able to obtain good evidence for further collaboration as well as
renewing curriculum contents based on the requirements of working
life. In addition, society will benefit over time as young university
adults find careers more easily through their OIS related food science
studies. Also this knowledge interaction model re-news education
practices and brings working-life closer to educational research
institutes.
Abstract: The health and environmental risk of eating mushrooms grown in Abakaliki were evaluated in terms of heavy metals accumulation. Mushroom samples were collected from four different farms located at Izzi, Amajim, Amana and Amudo and analyzed for (iron, lead, manganese and cadmium) using Bulk Scientific Atomic Absorption Spectrophotometer 205. Results indicates mean range of concentrations of the trace metals in the mushrooms were Fe (0.22-152. 03), Mn (0.74-9.76), Pb (0.01.0.80), Cd (0.61-0.82) mg/L respectively. Accumulation of Cd on the four locations under investigation was higher than the UK Government Food Science Surveillance and World Health Organization maximum recommended levels in mushroom for human consumption. The Fe and Mn contaminants of Amudo were significant and show the impact of anthropogenic/atmospheric pollution. The potential sources of the heavy metals in the mushrooms were from urban waste, dust from mining and quarrying activities, natural geochemistry of the area, and use of inorganic fertilizers
Abstract: Biologically active peptides are of particular interest
in food science and human nutrition because they have been shown to play several physiological roles. In vitro gastrointestinal digestion of lentil and whey proteins in this study produced high angiotensin-I converting enzyme inhibitory activity with 75.5±1.9 and 91.4±2.3%
inhibition, respectively. High ACE inhibitory activity was observed in lentil after 5 days of germination (84.3±1.2%). Fractionation by
reverse phase chromatography gave inhibitory activities as high as
86.3±2.0 for lentil, 94.8±1.8% for whey and 93.7±1.7% at 5th day of germination. Further purification by HPLC resulted in several
inhibitory peptides with IC50 values ranging from 0.064 to 0.164
mg/ml. These results demonstrate that lentil proteins are a good
source of peptides with ACE inhibitory activity that can be released by germination or gastrointestinal digestion. Despite the lower bioactivity in comparison with whey proteins, incorporation of lentil proteins in functional food formulations and natural drugs look promising.