Cross-KIC EIT RIS Dialogue Conference in Maribor (Slovenia), 22-23 Nov 2017EIT Food
Adam Strzelecki from Co-Location Centre (CLC) North- East presentation at Cross-KIC EIT RIS Dialogue Conference in Maribor, Slovenia. 22-23 Nov 2017. #ConnectingMatters #EUinnovation #Foodinnovation #EITCommunity
EIT FOOD at 10th PROTEIN SUMMIT '17, Creating new Protein Strategies, Sept 26- Sept 28, 2017, Reims, France. #ProteinSummit17 #ProteinSummit #ProteinAwards
Aalto Global Impact organized together with the New Global an event called Co-creating Business Ecosystems in Emerging Markets on 17th of June. The event was hosted by Fortum.
Is your company an Optimizer, Transformer or Systems Builder?
New research from NBS reveals companies fall into three stages of innovation. Richard Adams, PhD of the University of Exeter explains the three stages and shares innovative ways to foster sustainability in your organization. Also discover how Tim Hortons turned used coffee cups into drink take-out trays ---- spurring green innovation in their company.
Innovation and Funding for Food and Drink producers - October 2017PKF Francis Clark
PKF Francis Clark invites you to an event focused on innovation funding for food and drink producers on Tuesday 17 October 2017. We are pleased to say the event will be held at Cornish Food Box Company with coffee and breakfast provided.
PKF Francis Clark and external experts will cover a range of topics in presentations followed by a discussion over breakfast. Topics to be covered will include:
•R&D tax relief
•Capital Allowances
•Grants for RDI, including Cornwall Agri-Tech Fund
•Grants for projects, including RDPE and LEADER funding
•Crowdfunding, including Crowdfunder
•Business Support Agencies
•Case study
Cross-KIC EIT RIS Dialogue Conference in Maribor (Slovenia), 22-23 Nov 2017EIT Food
Adam Strzelecki from Co-Location Centre (CLC) North- East presentation at Cross-KIC EIT RIS Dialogue Conference in Maribor, Slovenia. 22-23 Nov 2017. #ConnectingMatters #EUinnovation #Foodinnovation #EITCommunity
EIT FOOD at 10th PROTEIN SUMMIT '17, Creating new Protein Strategies, Sept 26- Sept 28, 2017, Reims, France. #ProteinSummit17 #ProteinSummit #ProteinAwards
Aalto Global Impact organized together with the New Global an event called Co-creating Business Ecosystems in Emerging Markets on 17th of June. The event was hosted by Fortum.
Is your company an Optimizer, Transformer or Systems Builder?
New research from NBS reveals companies fall into three stages of innovation. Richard Adams, PhD of the University of Exeter explains the three stages and shares innovative ways to foster sustainability in your organization. Also discover how Tim Hortons turned used coffee cups into drink take-out trays ---- spurring green innovation in their company.
Innovation and Funding for Food and Drink producers - October 2017PKF Francis Clark
PKF Francis Clark invites you to an event focused on innovation funding for food and drink producers on Tuesday 17 October 2017. We are pleased to say the event will be held at Cornish Food Box Company with coffee and breakfast provided.
PKF Francis Clark and external experts will cover a range of topics in presentations followed by a discussion over breakfast. Topics to be covered will include:
•R&D tax relief
•Capital Allowances
•Grants for RDI, including Cornwall Agri-Tech Fund
•Grants for projects, including RDPE and LEADER funding
•Crowdfunding, including Crowdfunder
•Business Support Agencies
•Case study
Nuestra organización ha transitado en su historia por diferentes etapas, que han respondido a los cambios del entorno y al nivel de maduración que el ecosistema de la innovación nacional ha alcanzado. En una primera etapa, FCh estuvo marcada por la transferencia tecnológica, orientada principalmente a los recursos naturales y al fomento de las industrias exportadoras, utilizando como modelo el desarrollo de empresas demostrativas.
Basavarajeeyam is a Sreshta Sangraha grantha (Compiled book ), written by Neelkanta kotturu Basavaraja Virachita. It contains 25 Prakaranas, First 24 Chapters related to Rogas& 25th to Rasadravyas.
Integrating Ayurveda into Parkinson’s Management: A Holistic ApproachAyurveda ForAll
Explore the benefits of combining Ayurveda with conventional Parkinson's treatments. Learn how a holistic approach can manage symptoms, enhance well-being, and balance body energies. Discover the steps to safely integrate Ayurvedic practices into your Parkinson’s care plan, including expert guidance on diet, herbal remedies, and lifestyle modifications.
ABDOMINAL TRAUMA in pediatrics part one.drhasanrajab
Abdominal trauma in pediatrics refers to injuries or damage to the abdominal organs in children. It can occur due to various causes such as falls, motor vehicle accidents, sports-related injuries, and physical abuse. Children are more vulnerable to abdominal trauma due to their unique anatomical and physiological characteristics. Signs and symptoms include abdominal pain, tenderness, distension, vomiting, and signs of shock. Diagnosis involves physical examination, imaging studies, and laboratory tests. Management depends on the severity and may involve conservative treatment or surgical intervention. Prevention is crucial in reducing the incidence of abdominal trauma in children.
Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
Knee anatomy and clinical tests 2024.pdfvimalpl1234
This includes all relevant anatomy and clinical tests compiled from standard textbooks, Campbell,netter etc..It is comprehensive and best suited for orthopaedicians and orthopaedic residents.
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Rasamanikya is a excellent preparation in the field of Rasashastra, it is used in various Kushtha Roga, Shwasa, Vicharchika, Bhagandara, Vatarakta, and Phiranga Roga. In this article Preparation& Comparative analytical profile for both Formulationon i.e Rasamanikya prepared by Kushmanda swarasa & Churnodhaka Shodita Haratala. The study aims to provide insights into the comparative efficacy and analytical aspects of these formulations for enhanced therapeutic outcomes.
Basavarajeeyam is an important text for ayurvedic physician belonging to andhra pradehs. It is a popular compendium in various parts of our country as well as in andhra pradesh. The content of the text was presented in sanskrit and telugu language (Bilingual). One of the most famous book in ayurvedic pharmaceutics and therapeutics. This book contains 25 chapters called as prakaranas. Many rasaoushadis were explained, pioneer of dhatu druti, nadi pareeksha, mutra pareeksha etc. Belongs to the period of 15-16 century. New diseases like upadamsha, phiranga rogas are explained.
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Local Advanced Lung Cancer: Artificial Intelligence, Synergetics, Complex Sys...Oleg Kshivets
Overall life span (LS) was 1671.7±1721.6 days and cumulative 5YS reached 62.4%, 10 years – 50.4%, 20 years – 44.6%. 94 LCP lived more than 5 years without cancer (LS=2958.6±1723.6 days), 22 – more than 10 years (LS=5571±1841.8 days). 67 LCP died because of LC (LS=471.9±344 days). AT significantly improved 5YS (68% vs. 53.7%) (P=0.028 by log-rank test). Cox modeling displayed that 5YS of LCP significantly depended on: N0-N12, T3-4, blood cell circuit, cell ratio factors (ratio between cancer cells-CC and blood cells subpopulations), LC cell dynamics, recalcification time, heparin tolerance, prothrombin index, protein, AT, procedure type (P=0.000-0.031). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and N0-12 (rank=1), thrombocytes/CC (rank=2), segmented neutrophils/CC (3), eosinophils/CC (4), erythrocytes/CC (5), healthy cells/CC (6), lymphocytes/CC (7), stick neutrophils/CC (8), leucocytes/CC (9), monocytes/CC (10). Correct prediction of 5YS was 100% by neural networks computing (error=0.000; area under ROC curve=1.0).
2. Skåne is leading the way
• 534 food producing companies
• 293 wholesale and retail companies
• 200+ small scale food industries
3. Skåne Food Innovation Network
– a business-driven cluster with strong connections to the region´s
universities, colleges and business development organizations.
4. Objective: to develop and strengthen the south Swedish food
sector´s competitiveness, nationally and internationally.
5. Vision
We create tomorrow´s food business.
Business idea
To be the best network for co-operation
between competences developing the
food sector.
To create unique meeting-points, break
barriers and make the unexpected happen.
6. Our history
• Network, created in 1994
• Represents the entire value-chain
• Built on commitment
• Open and transparent
www.livsmedelsakademin.se
7. A resourceful cluster developer
• Great potential identified
• A ”VINNVÄXT” Winner – 10 Million Euro/10 years
• Same amount in co-funding from food business in joint projects
• Annual turnover today: 3.5 Million Euro (Partners, Region Skåne, The
Regional Council, EU, Taste Skåne Etc.)
8. Partners and members
Partners
40 large companies and organisations
Partnership gives great influence through networks and board of directors.
High level of service and contacts.
≈3 500 Euros/year
Members
Today 30+ members. Growing by the hour
Smaller companies and organisations – many entrepreneurs.
Shown on homepage, invited to activities etc.
≈200 Euros/year
9. We support…
…open business models in open innovation processes
and a triple helix context.
And the winners are…
10. And the winners are…
• Business
• Society
• Research
• Consumers (especially consumers
with weak voices)
11. Our Focus Areas
• Innovation and Entrepreneurship
• Meal Improvement
• Career
• Terroir Skåne
•Foresight
• Partners and members
12. We provide the arenas
Networks yield new solutions
• CEO:s
• Food Researchers
• Retailers
• Chefs
• Heads of R&D
• Heads of HR
• Students (Advisory Board)
14. The CEO network
A unique network ensures commitment and support on the executive level.
15. The careerproject
A new assignment from the food industry:
”Enhance the attractiveness of the business and help us recruit the best people!”
16. The career project
Activities:
• CEOs visit universities
• Career days
• Summer jobs
• Trainee program
• Master Theses
• Study visits
• Scholarships
• Career Coach
17. The Trainee Programme
• Only possible with cooperation
between cluster-actors
• Developed as a user innovation
• SFIN coordinates and facilitates
• Network build-up
• 800 appliants to 10
trainee-jobs!
18. ”Food – the most important, challenging and
rewarding career sector today and tomorrow.”
19. The Retailers Network
• A natural meetingpoint for the
development of food retail in
Skåne.
• Education and knowledge about
the consumers in the region.
• International overview and
benchlearning.
• Identifying success factors for
local retail.
• Testlaunches for new, local
products.
20. Food Researchers Network
• A network for food researchers and R&D officers
• Objective: to contribute to an enhanced knowledge about current food
research and promote multidisciplinary contacts.
• Activities: Seminars, workshops, the initiating
of research and development projects.
• More than 120 members.
21. The Foresight Method
• Get togethers ”Gillen” identify future challenges
• Actors from the entire chain confront critical areas
• Opens up new research fields
• Speeds up development and gives synergy effects
and new business opportunities
22. The result of one get together…
• Development of two new products — an energy drink
and an “energy bar”.
• A project on public purchase of innovations.
• A project on between-meal snacks for the elderly.
• A project on older people’s production of saliva.
• Creation of focus groups in geriatric housing.
• A project on regular health checkups.
• A project on Slow Food.
• A school lunch project.
• New companies that were evincing interest in the
market.
• New cross-boundary contacts.
• Research project on eating in public places in Sweden
and Denmark.
• …etcetera…
25. The Entrepreneur Council
• Seven members with proven
experience of entrepreneurship and
Functional Food built on a proven
track record.
• Evaluate and guide new
entrepreneurs
• Covers critical areas of knowledge.
• “Hands on”- attitude shortens ttm.
• Limited financial resources.
26. Projects with tangible results
• Thylabisco:leading scientists behind efficient
product against obesity.
• Pastair:cold pasteurisation preserves taste.
• Bladins School:Better school meals with locally
produced food – cost not higher.
• Schoolchildren, food and the mealtime:Enhancing
childrens´knowledge and interest for food
27. Projects with tangible results
• ConCellae: new functional foods with unique lactic
acid bacteria from
• A ”Superdrink”: joint project with leading
companies and scientists resulted in drinks with
high natural content of antioxidants.
• NouriMare:commercial success with food-algees…
28. Projects with tangible results
• Tastingspoon: a spoon specially designed for food
presentations.
• Falafel No1: New recipe enables export.
• ”The Food Round”:develops food tourism in eastern
Skåne.
• Flexpacker: the cognition-scientist´s ideas resulted in
a moderately priced industrial robot.
29. Results
Skåne Food innovation Network has
been a driving force behind 25 food-
related company startups 2007 –
2009.
A strong focus on new services and
foods with added value.
30. Results 2003 – 2007
according to CIRCLE research
• Food is the outstanding industry cluster in Skåne
• SFIN facilitates and provides arenas for networking and cooperation
• Productivity up by 15,3% - better than the national development
• Strengthened competitiveness in the food sector
• 9 out of 17 overspecialized sectors in Skåne located in food business
• Common understanding about the importance of added value
• More co-action and agreement in the food sector
• Strengthened geographic concentration – specialization index up from
2.1 to 2.3
31. Where are we in 2013?
• Skåne is the best food cluster in the world
• Cutting-edge skills within earth-to-table research
• Well known and innovative companies
• New companies
• Entrepreneurs
• Inter-disciplinary innovations
• A supporting region
• Interest from outside
• Good opportunities for establishment
32. • Cooperation must add value for all involved
• Create and show good examples
• Provide the arenas – horizontal and vertical
• Support and commitment from industry
• Take leadership!
