Using Practical ERM Methodology for Modernization of Higher Education (HE) in the Field of Sustainable Development
Abstract: Paradigm of sustainable development has become a bigger challenge for university, which during the last years more and more include these contents into the educational process. Since the understanding of sustainable development is complex, many high educational (HE) programs will have to be modernized and instead of theoretical knowledge practical experiences will have to be included. Those will enable long-term knowledge, holistic understanding and will include not only technical point of view of environment protection, like is often nowadays, but practical as well. The higher education system (HEIs) lately demonstrates needs relevant in particular in the practical training, which is based on individual experience and direct inclusion of individuals during the educational process. A need to transform the higher education curriculum especially with the inclusion of innovative learning content and methods that allow direct individual experience, long-term process, holistic thinking and interdisciplinary cooperation will be therefore presented in a future. The modernization of HEIs should therefore base on the development of green competence which includes development of new ecoremediation (ERM) approaches which equally addressing ecosystemic, social and economic field, innovative ERM methodologies that implement practical work, international HEIs integration and cooperation with aims to strengthen student’s competitiveness, employment and the involvement in the labor market through theirs experiences. In this way we include the youth into the current environmental problems to ensure sustainable development in future and also may contribute to solve the key socio-economic challenges in reducing unemployment of young people.
Keywords: HEIs modernization, ERM university network, sustainable development, practical ERM education, ecoremediation.
Pages: 51 – 66 | Full PDF Paper
Effect of Roasting Method Conventional and Microwave in Colour Beans Inka Peanut (Plukenetia Volubilis) for the Production of Cream for Human Consumption
Ericka Guerra Pisco, Abner Felix Obregón Lujerio
Abstract: The study evaluates the effect of the method of roasting in color inchi seeds Sacha (Plukenetia volubilis L.) for the production of cream for human consumption. Analysis of chemical composition of the seed Sacha inchi (AOAC, 1998), then roasted at 120°C was performed conventional method 10, 15 and 20 minutes in microwave roasting 1.2 Kw for 4, 6 and 8 minutes, in order to evaluate the flavor (removing astringency) and grain color (sensory and instrumental method), physicochemical properties (acid value, peroxide, iodine, umedad). According to the Peruvian Technical Standard NTP (2009), the values do not exceed 1% acidity, awarded for Sacha inchi extra virgin same behavior for the peroxide index was higher for conventional roasting for roasted microwave and the iodine value decreases for both methods. It was determined time roasting 20 minutes at 120°C = 29.8 and brightness (color by colorimetry) and 8 minutes to microwave roasting (brightness = 21,85). In preparing cream for human consumption 9 mixtures were made by roasting method (conventional and microwave), adding 0.4% salt, sugar 0.5; 1.0 to 1.5%; Sacha inchi oil 0, 3 and 5%; being evaluated by ANOVA at 95% and Tukey test at 5% probability, determined, F1, F3 and F8 formulations for the toasted by the microwave method are statistically equal, but the formulation (F8 = 1% sugar, 5% oil) excels in taste, texture (FM oiliness) while creams made by conventional toasting (F1, F4 and F7) are similar statistically, excelling Formulation (F7 = 1.5% Sugar and 5% oil). Sensory evaluation of acceptance that compares creams (Cream Tan Conventional (F7), Cream Microwave Tostado (F8) and butter Mami) statistically analyzed by nonparametric Friedman test confirms the microwave toasted cream as the best for consumption human, nutritionally nutraceutical, which provides 31% protein, linolenic acid (43.82%), linoleic acid (38.45%) and microbiologically stable over the allowable limits by the ISO-725-2005, ISO-6888-1: 1999 / Adm.1.2003; ISO7954: 1987.
Keywords: Peanut Inca, toasted, Microwave, sacha inchi cream.
Pages: 67 – 74 | Full PDF Paper