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Book part
Publication date: 4 December 2023

Supriya Pattanayak and Chhayabrita Maji

This chapter will discuss the case of Centurion University of Technology and Management (CUTM), Odisha, one of India’s leading skills universities that provides a hands-on…

Abstract

This chapter will discuss the case of Centurion University of Technology and Management (CUTM), Odisha, one of India’s leading skills universities that provides a hands-on, practice-oriented, experience-based, interactive, and learning-centered educational environment. This chapter will further argue that by designing a skill integrated interdisciplinary and multidisciplinary curriculum, CUTM has built employable and entrepreneurial-minded manpower in order to contribute meaningfully towards a sustainable future. The various courses address Sustainable Development Goals (SDGs) either directly or indirectly through a broad range of disciplines spanning from agriculture to industrial automation to governance. This chapter also highlights five social entrepreneurial initiatives under the brand name of ‘Gram Tarang’. Centurion University has established strong collaborations with industry, national and state governments, non-governmental organizations, and the local community for sustainable development, in line with SDG 17. The impact of Higher Education Institutions through their outreach activities, social entrepreneurship, and their attempts at enhancing critical thinking, creativity, and ethical values among students is also discussed. In the Indian context, these are crucial parameters that define sustainability (Agrawal & Kumar, 2018).

Details

Higher Education for the Sustainable Development Goals: Bridging the Global North and South
Type: Book
ISBN: 978-1-80382-526-7

Keywords

Article
Publication date: 27 April 2023

R. Rathinamoorthy, T. Sharmila Bharathi, M. Snehaa and C. Swetha

Mycelium is an upcoming bio-based alternative material that has various applications in different industries. Mycelium materials used as composites, leather, construction…

Abstract

Purpose

Mycelium is an upcoming bio-based alternative material that has various applications in different industries. Mycelium materials used as composites, leather, construction materials and some are even available for commercial purposes. However, there was not much research found when it came to the application of mycelium as a textile alternative. The purpose of this paper is to examine the potential of mycelium in the textile industry and its possible applications.

Design/methodology/approach

This review consolidates literature that refers the two major methods used in fungal mycelium production namely; as a composite and as a pure self-grown mycelium sheet. The study compared the current research status in this respective field and reported the scope in the pure mycelium development.

Findings

The results of the review reported that several research works are performed in composite production with different feedstock. The production methods and product development steps were well established for several applications from home utilities to construction materials. Whereas, in the case of self-grown mycelium sheet production only limited research works were found. Though the possibilities of engineered composite sheets are developed with various properties, research on self-grown pure mycelium sheets are at infant stage. Sensitive production methods, lower tensile, tearing, poor handle properties with brittle structure and non-uniformity in thickness are noted as limitations. Sustainable nature, self-grown three-dimensional nano-fibril network with porous structure are found to be advantageous.

Originality/value

The solid culture method was identified as a potential method to develop a sheet-like self-grown mycelium with different dimensions. The review results clearly show the lack of research in the direct application of self-grown pure mycelium area concerning feedstock material, fungal species selection and characterization of the developed product. Addressing the existing limitations will yield a sustainable textile material for fashion and textile industry with great potential.

Details

International Journal of Clothing Science and Technology, vol. 35 no. 3
Type: Research Article
ISSN: 0955-6222

Keywords

Article
Publication date: 1 February 2024

Juan Carlos Archila-Godínez, Han Chen, Gloria Cheng, Sanjana Sanjay Manjrekar and Yaohua Feng

In 2020, an outbreak of Salmonella Stanley linked to imported dried wood ear mushrooms affected 55 individuals in the United States of America. These mushrooms, commonly used in…

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Abstract

Purpose

In 2020, an outbreak of Salmonella Stanley linked to imported dried wood ear mushrooms affected 55 individuals in the United States of America. These mushrooms, commonly used in Asian cuisine, require processing, like rehydration and cutting, before serving. The US Centres for Disease Control and Prevention advise food preparers to use boiling water for rehydration to inactivate vegetative bacterial pathogens. Little is known about how food handlers prepare this ethnic ingredient and which handling procedures could enable Salmonella proliferation.

Design/methodology/approach

This study used content analysis to investigate handling practices for dried wood ear mushrooms as demonstrated in YouTube recipe videos and to identify food safety implications during handling of the product. A total of 125 Chinese- and English-language YouTube videos were analysed.

Findings

Major steps in handling procedures were identified, including rehydration, cutting/tearing and blanching. Around 62% of the videos failed to specify the water temperature for rehydration. Only three videos specified a water temperature of 100 °C for rehydrating the mushrooms, and 36% of the videos did not specify the soaking duration. Only one video showed handwashing, cleaning and sanitising of surfaces when handling the dried wood ear mushrooms.

Practical implications

This study found that most YouTube videos provided vague and inconsistent descriptions of the rehydration procedure, including water temperature and soaking duration. Food preparers were advised to use boiling water for rehydration to inactivate vegetative bacterial pathogens. However, boiling water alone is insufficient to inactivate all bacterial spores. Extended periods of soaking and storage could be of concern for spore germination and bacterial growth. More validation studies need to be conducted to provide guidance on how to safely handle the mushrooms.

Originality/value

This study will make a distinctive contribution to the field of food safety by being the first to investigate the handling procedure of a unique ethnic food ingredient, dried wood ear mushrooms, which has been linked to a previous outbreak and multiple recalls in the United States of America. The valuable data collected from this study can help target food handling education as well as influence future microbial validation study design and risk assessment.

Details

British Food Journal, vol. 126 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 29 July 2022

Rizal Yaya, Rudy Suryanto, Yazid Abdullahi Abubakar, Nawal Kasim, Lukman Raimi and Siti Syifa Irfana

The global recession caused by the COVID-19 pandemic has led to the closure of thousands of village-owned enterprises (VOEs), which are community-managed enterprises that operate…

Abstract

Purpose

The global recession caused by the COVID-19 pandemic has led to the closure of thousands of village-owned enterprises (VOEs), which are community-managed enterprises that operate in the hostile rural areas in emerging economies. Thus, considering that a Schumpeterian view of economic downturn sees recessions as times where old products/services decline while new products/services emerge, this paper aims to explore the specific innovation-based diversification strategies that matter for the survival of emerging economy VOEs in recession periods to develop new theoretical insights.

Design/methodology/approach

The study is based on multiple-case studies of 13 leading VOEs operating in the rural areas of Java Island in Indonesia, an emerging economy. The data was analysed using within-case and cross-case analyses.

Findings

Overall, a number of major novel findings have emerged from the analysis, based on which the authors developed several new propositions. First, from the perspectives of both new product and new service diversification, “unrelated diversification” is the primary resilience strategy that seems to be associated with the survival of VOEs in the COVID-19 recession, over and above “related diversification”. Second, from an industrial sector diversification perspective, the most dominant resilient strategy for surviving the recession is “unrelated diversification into tertiary sectors (service sector)”, over and above diversification into the primary sector (agriculture, fisheries and mining) and secondary sector (manufacturing and construction).

Originality/value

The authors contribute to the literature on entrepreneurship in emerging economies by identifying the resilience diversification strategies that matter for the survival of VOEs in recession.

Details

Journal of Entrepreneurship in Emerging Economies, vol. 16 no. 2
Type: Research Article
ISSN: 2053-4604

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