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Institute
Der europäische Binnenmarkt
(2016)
Evaporation from growing media significantly contributes to increasing the humidity in greenhouses. The effects of a pine bark mulch cover on substrate evaporation was evaluated with different pot experiments. The obtained data have been tested within the water balance model HYDRUS-1D, which was originally developed for mineral soils. Objective of this study was to test the performance of HYDRUS-1D to describe evaporation in plant containers and to evaluate the effect of pine bark as cover layer or layers within growing media. Application of pine bark in combination with peat substrate reduced evaporation up to 50% depending on position, thickness of mulch layer and water content of the substrate. The highest reduction in evaporation was measured in a dry substrate which is covered with 4 cm pine bark. The HYDRUS-1D model describes evaporation from growing media in combination with layers of pine bark correctly as long as hysteresis of the water retention curve and vapor flow is considered in the model.
Mit der Akademisierung von praktischen Gesundheitsberufen stehen die Hochschulen und Universitäten gleichermaßen vor der Herausforderung, Pflege- und Therapiekräfte für ein noch nicht definiertes Berufsfeld zu qualifizieren. Die Wissenschaft hat die Fragen nach den genauen Inhalten und der Abgrenzung akademisierter Gesundheitsberufe zu anderen, seit langem etablierten Tätigkeitsbereichen in der Patientenversorgung zu beantworten und weiterführend zukünftigen Entwicklungen aufzuzeigen. Hier erwächst der Bedarf nach einer weitergehenden Arbeitsforschung in den akademisierten, praktischen Gesundheitsberufen. Der in diesem Beitrag vorgestellte Ansatz kombiniert die Weiterqualifizierung mit der Arbeitsforschung im Berufsfeld. Ziel ist es, Weiterbildungsmodule zu konzipieren, bei denen das praktische Arbeitsfeld mit den jeweiligen Inhalten der Module systematisch in Bezug gesetzt wird. Grundlage hierzu sind didaktische Ansätze der Theorie-Praxis-Relation aus dualen Studiengängen. Zentrales Instrument ist eine reflexionsorientierte Fallstudie, die von den Teilnehmern der Weiterbildung für jedes Modul erstellt wird, in der die Teilnehmer theoriebasierte Inhalte des Moduls aufgreifen und dazu nutzen, ihr jeweiliges praktisches Arbeitsfeld mit der fachlichen Perspektive des Moduls zu reflektieren. Die Teilnehmer werden so zu Praxisforschern und die Weiterbildung gleichzeitig zu einer wissenschaftlichen Berufsfeldreflexion, aus der die Praxis Impulse zur Weiterentwicklung erhält.
Ökonomische Gesichtspunkte spielen auch
in Hospizen eine immer stärkere Rolle. Für Betroffene
und Zugehörige wird es immer schwieriger zu erkennen,
in welcher Einrichtung die ursprüngliche Hospizidee
verwurzelt ist. Ein neues Gütesiegel soll hospizspezifische
Pflegequalität sicht- und prüfbar machen.
Functional foods are still of increasing interest among the scientific community. Based on the extensive literature about functional foods, four main research areas can be identified: functional food innovation (1); the scientific background of the health benefits of functional foods (2); the regulation of functional foods (3); and consumer acceptance of functional foods (4). These research areas are not detached from each other, and each presents a consumer perspective. Although multifaceted studies focus on consumer acceptance of functional foods, literature regarding a structured framework of the determinants of functional food acceptance is limited. The aim of this review is to provide the reader with an overview of the recent literature on consumer attitudes towards functional foods and with an extensive structured framework of the determinants of functional food acceptance and their intertwined relationships. The scientific literature discusses a plethora of determinants of consumer acceptance of functional foods. These determinants can be categorized into consumer and market attributes, which show interwoven relationships with each other. On the one hand, consumer attributes are widely discussed in the literature, while on the other hand structured analyses of the market perspective are inadequately represented. Additionally, the ongoing development of new scientific findings regarding health benefits of different functional ingredients leads to a large amount of new functional food products in the market. Consequently, the research area of functional foods and in particular consumer acceptance of functional food innovation will remain an important research field in the coming years.
The aim of this paper is to advance the research on innovation at the pharma-nutrition interface by analysing the three steps of science, technology and market convergence in the area of probiotics using a life cycle perspective. Results from a bibliometric analysis drawing upon 8245 scientific publications, 2082 patents and 1357 news reports focussing on product launch announcements from 1990 up to 2009 indicate that the proposed curve shapes of the life cycles in the theory based framework can be transferred to the case of probiotics. There is a time shift considering the life cycles showing the same activities of the industrial sectors at different moments of time. The food sector dominates the field of probiotics by driving science, technology and market convergence showing earlier activities in scientific publications, patents as well as product launches, while presenting a higher clockspeed between the different life cycle phases. While the food sector dominates product launches for food products containing probiotics, the pharmaceutical sector dominates the product launches of the supplement market. In addition, a clear trend towards industry convergence can be identified by the growing number of cross-industry activities.
Convergence processes are based on the activity of distinct industry sectors showing cross-industry collaborations. The aim of this paper is to analyze cross-industry collaborations between the food and pharmaceutical sectors in the convergence area of functional foods. Selected companies from food (Nestlé/Danone) and pharmaceutical (Martek/Bayer HealthCare) sectors are analyzed using the determinants of motivation and industrial scope. The analysis shows that food companies are more active in cross-industry collaborations than pharmaceutical companies. The latter are more active at the front-end of the value chain focusing on research and development, and delivering their ingredients to food companies that due to their higher expertise in consumer marketing launch the products. While the first cross-industry collaborations were based on an exploration motivation, those that follow focus on exploitation. Acquisitions and licensing agreements are dominant in inside-out and outside-in processes, whereas strategic alliances and joint ventures are based on a coupled process between the food and pharmaceutical sectors.