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A huge amount of mathematical knowledge has been produced over the last millennia and still is produced every day. Mathematics has been a major factor for the prosperous development of modern societies and mathematical knowledge i...
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A huge amount of mathematical knowledge has been produced over the last millennia and still is produced every day. Mathematics has been a major factor for the prosperous development of modern societies and mathematical knowledge is part of the cultural heritage of humanity. The digital age offers new forms of doing mathematics and authoring mathematical knowledge, new technologies to preserve and manage themathematical knowledge, as well as new methods to democratize its uptake and usage.
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Great responsibility has been given to environmental educators to increase awareness of the importance of nature conservation and of the processes involved. It is usually assumed that people lack knowledge about the environment an...
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Great responsibility has been given to environmental educators to increase awareness of the importance of nature conservation and of the processes involved. It is usually assumed that people lack knowledge about the environment and this leads to neglect of or harm to the environment. The central problem of interest in this paper is whether knowledge of environmental processes and even involvement in professional activities related to environmental issues are sufficient to produce environmentally friendly attitudes and behavior. We focus on the behavior of researchers and students of post-graduate programs in ecology and the waste produced by their research in permanent experimental plots in an Ecological Reserve of the Brazilian Institute of Geography and Statistics (IBGE), in the Federal District, central Brazil, which constitutes a breach of the written agreement with the institution that sponsored the research. We analyze our results within the theoretical frameworks of environmental education, philosophy and history of science.
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Aim/Purpose Transdisciplinarity is considered as a framework for understanding knowledge producing teams (KPTs). Features of transdisciplinary knowledge producing teams (TDKPTs) are provided using a complex adaptive systems (CAS) ...
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Aim/Purpose Transdisciplinarity is considered as a framework for understanding knowledge producing teams (KPTs). Features of transdisciplinary knowledge producing teams (TDKPTs) are provided using a complex adaptive systems (CAS) lens. TDKPT features are defined and linked to complexity theory to show how team participants might develop skills that more truly express complex adaptive conditions. Background TDKPTs are groups of stakeholder participants tasked with producing knowledge across disciplinary, sectoral, and ecological boundaries. TDKPTs reflect components of complex adaptive systems (CAS) and exemplify how CAS behave and function. Methodology The paper accesses literature from the Science-of-Team-Science (SciTS), com- plexity theory, and systems theory to construct a typology of the features of TDKPTs. Contribution This paper provides a list of features developed from a diverse body of literature useful for considering complexity within TDKPTs. Findings The paper proposes a series of features of transdisciplinary knowledge producing teams. In addition, the authors identify important skill building aspects needed for TDKPTs to be successful. Recommendations The paper provides a framework by which team functioning can be considered for Practitioners and enhanced within TDKPTs. Recommendation The paper suggests categorical features of transdisciplinary teams for research on for Researchers the collaborative processes and outcomes of TD teams. Impact on Society The features of TDKPTs developed and described in this paper inform the development of the requisite skill set for better team functioning. This offering attracts researchers of TD teams and TD team members alike to reconsider the development and study of TDKPTs. future Research Knowledge producing team members need to engage in theoretical, epistemolog-ical, and methodological reflections to elucidate the dynamic nature of TD knowledge producing teams. Understanding how conflict, dissonance, and reciprocal interdependencies contribute to knowledge generation are key areas of future research and inquiry.
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In the context of ongoing discussions of the erosion of indigenous knowledge, this report provides an analysis of how the factors "external" to a particular society may interact with "internal" (localized) factors to affect such k...
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In the context of ongoing discussions of the erosion of indigenous knowledge, this report provides an analysis of how the factors "external" to a particular society may interact with "internal" (localized) factors to affect such knowledge, with a casestudy of the Konda Reddi of Andhra Pradesh, India. The external factor of market-oriented developmental intervention in the form of the Girijan Cooperative Corporation (GCC) is affecting the local forest resources and the knowledge related to them. TheGCC interplay with the local environment has affected the minor forest resources, subsequently eroding and changing that knowledge.
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The challenges of innovation and regional development are putting substantial pressure on efforts to shape the future of industry–higher education cooperation mechanisms and frameworks. Regional growth, the primary aim of traditi...
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The challenges of innovation and regional development are putting substantial pressure on efforts to shape the future of industry–higher education cooperation mechanisms and frameworks. Regional growth, the primary aim of traditional knowledge transfer partnerships, in which industries outsource their research and development to universities and research centres, is now supplemented by other equally pressing priorities. The complexity of the industrial context and the diversification of enterprise size, operation and policy fluctuation make the challenge of university–industry collaboration ever more intricate, with the envisioned outcomes of innovation and long-term development and growth in both regional and national contexts.
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This article presents the research findings of a small-scale study which aimed to explore the cautionary attitude toward the use of Wikipedia in the process of learning. A qualitative case study approach was taken, using literatur...
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This article presents the research findings of a small-scale study which aimed to explore the cautionary attitude toward the use of Wikipedia in the process of learning. A qualitative case study approach was taken, using literature review, institutional documentation, and semi-structured interviews with five members of academic teaching staff from a UK Business School. Analysis found the reasons for the cautionary attitude were due to a lack of understanding of Wikipedia, a negative attitude toward collaborative knowledge produced outside academia, and the perceived detrimental effects of the use of Web 2.0 applications not included in the university suite.
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Food handling across the custody chain from production to consumption is one of the most important stages in which microbes can enter food from infected food handlers or due to cross-contamination. The wholesale produce market (WS...
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Food handling across the custody chain from production to consumption is one of the most important stages in which microbes can enter food from infected food handlers or due to cross-contamination. The wholesale produce market (WSPM), located in Doha, Qatar, is a good example of a custody chain in which a large amount of produce from different origins are purchased daily by restaurants, retailers, and individuals. However, no information is available on the food handling practices applied at the WSPM. Hence, this study was conducted to assess the self-reported hygiene practices and food safety knowledge of produce handlers at the WSPM as a baseline for food safety outreach. One hundred twenty produce handlers participated in this study to complete a structured questionnaire assessing food safety knowledge and hygiene practices. In addition, survey respondents' hands were swabbed to determine microbiological hand hygiene levels. Survey results revealed that none of the produce handlers had food safety knowledge or received training on safe produce handling practices. The median age group was 31 to 40 years, and over 57% had less than high school education. The level of self-reported knowledge on "food safety practices'' displayed by produce handlers was not influenced by demographically based differences (e.g., age and years of experience), except education level. Note that 77% of produce handlers claimed to wash their hands four times per day; however, this good self-reported practice was not reflected in the microbial assessment of produce handlers' hands that had total aerobic and coliform counts >= 2 log CFU/cm(2). Bacillus circulans (40%), Staphylococcus sciuri (25%), and Klebsiella pneumoniae (17%) were the most common bacteria isolated from produce handlers' hands. These findings may help public health agencies in Qatar establish guidelines for compulsory on-site training for produce handlers to improve knowledge on safe produce handling.
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Abstract This article investigates the role that academics have played in knowledge production about Russia’s war against Ukraine. Focusing on Aotearoa New Zealand – a like-minded country with Ukraine but distant from it and wit...
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Abstract This article investigates the role that academics have played in knowledge production about Russia’s war against Ukraine. Focusing on Aotearoa New Zealand – a like-minded country with Ukraine but distant from it and with few historical links – we examine how many academics chose to engage with the war through their teaching, public outreach, and interactions with policymakers. We situate our analysis within the emerging literature on knowledge diplomacy, the ‘contribution that education and knowledge creation, sharing and use make to international relations and engagement’ (Knight in Int Higher Educ 80:8–9, 2015). Drawing on 20 in-depth interviews with academics across seven NZ universities and a range of disciplines, we show that academics who undertook the responsibility not to remain silent have become spontaneous contributors to knowledge diplomacy processes. In doing so, they have avoided its potential trap, namely to use knowledge for power-projections and manipulations. On the contrary, the reflections revealed how academics – as subject and objects in knowledge-production – exercise their independent self-motivated agency to ensure a two-way process: (1) to foster knowledge among students and various communities as a tool for better-informed, critically-approached international relations and (2) to use international relations developments to strengthen higher education tools and research.
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This study investigated the knowledge level of introduced Dairy Production Technologies (DPTs) among milk producers in the Dairy Development Programme (DDP), Oyo State, Nigeria. Multi-stage sampling technique was used to select 21...
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This study investigated the knowledge level of introduced Dairy Production Technologies (DPTs) among milk producers in the Dairy Development Programme (DDP), Oyo State, Nigeria. Multi-stage sampling technique was used to select 216 respondents from 27 milk producing communities across two DDP operating areas, namely Fashola and Alaga, in Oyo State, Southwest Nigeria. Data were collected, analyzed and interpreted using descriptive and inferential statistics. The Results and Discussion show that the mean age of milk producers was 38.88±9.82 years, with an average herd size of 13.15±7.64 lactating cows. The mean dairy experience was 22.81±12.07 years. Pastoralists’ knowledge varied with respect to each technological component. Majority (91.7%) of the respondents had knowledge of milking hygiene practices (cleaning of udder and milk measurement). Few (18.5%) had knowledge of expenditure records. Chi-square analysis established association between the knowledge of DPTs and sex (?2= 26.959); family type (?2= 96.556), outside contact (?2= 58.504) and level of education (?2= 164.698) at p ≤ 0.01. Correlation analysis revealed that at p ≤ 0.01, there was a significant relationship between age (r = -0.348), dairy experience (r = 0.288), years of education (r = 0.669) and pastoralists’ knowledge of dairy production technologies. Milk producers in the study area have knowledge deficiencies in the following DPTs: hay making (crushing and chemical treatment with urea); acquiring a crossbred animal; husbandry practices (cleaning calf nostrils, navel cutting and treatment with iodine); milking hygiene (cleaning of teats of cow after milking); record keeping (animal health, input record, expenditure). .This study investigated the knowledge level of introduced Dairy Production Technologies (DPTs) among milk producers in the Dairy Development Programme (DDP), Oyo State, Nigeria. Multi-stage sampling technique was used to select 216 respondents from 27 milk producing communities across two DDP operating areas, namely Fashola and Alaga, in Oyo State, Southwest Nigeria. Data were collected, analyzed and interpreted using descriptive and inferential statistics. The Results and Discussion show that the mean age of milk producers was 38.88±9.82 years, with an average herd size of 13.15±7.64 lactating cows. The mean dairy experience was 22.81±12.07 years. Pastoralists’ knowledge varied with respect to each technological component. Majority (91.7%) of the respondents had knowledge of milking hygiene practices (cleaning of udder and milk measurement). Few (18.5%) had knowledge of expenditure records. Chi-square analysis established association between the knowledge of DPTs and sex (?2= 26.959); family type (?2= 96.556), outside contact (?2= 58.504) and level of education (?2= 164.698) at p ≤ 0.01. Correlation analysis revealed that at p ≤ 0.01, there was a significant relationship between age (r = -0.348), dairy experience (r = 0.288), years of education (r = 0.669) and pastoralists’ knowledge of dairy production technologies. Milk producers in the study area have knowledge deficiencies in the following DPTs: hay making (crushing and chemical treatment with urea); acquiring a crossbred animal; husbandry practices (cleaning calf nostrils, navel cutting and treatment with iodine); milking hygiene (cleaning of teats of cow after milking); record keeping (animal health, input record, expenditure).
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The trade of local beverages and ice has become popular in many developing countries including Burkina Faso. This study was performed to determine the local beverages safety knowledge of producers and sellers in Ouagadougou. Face-...
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The trade of local beverages and ice has become popular in many developing countries including Burkina Faso. This study was performed to determine the local beverages safety knowledge of producers and sellers in Ouagadougou. Face-to-face interviews of 233 producers and sellers were conducted. The approach used concerned the process of good hygiene and production. The data were collected following observation checklists and an adapted set of questions: knowledge of risk perception, training, personal hygiene, cleanliness of the selling site, water supply, refreshment condition, packaging materials, food handling practices and foodborne pathogens. Data were analysed by using means, frequencies, standard deviation, 95% confidence interval and t-test. The results of survey showed that women represent 94% of 233 total sellers. Eighty five percent 85.4% did not receive appropriate training about food hygiene and 72.5% of them did not know the reasons of local beverages and ice contamination. Only 35.6% of the sellers used freeze system to store beverages. Poor quality of water and hands implicated to local beverage manufacturing were respectively assigned 8.6% and 73%. Statistical analyses revealed significant difference (P < 0.05) between hygiene training and stationary sellers (P = 0.004), hygiene training and source of water (P = 0.02), hygiene training and cold chain (P = 0.013). In view of the socio economic importance of local beverages and their role in the unexpected arrival of food-borne diseases, local beverages sellers should be regularly trained, retrained in order to prevent outbreaks of food-borne illnesses. (C) 2016 Elsevier Ltd. All rights reserved.
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