From the article: "Most technical studies require and assume from the students a certain knowledge of mathematics. In this paper an experiment is described where students, starting with a study of ICT at a bachelor level, are performing a very short test in mathematics to measure their knowledge. The results of this test are compared with the results students are having with the real exams at the end of the rst quarter of the rst year."
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From the article: "Most technical studies require and assume from the students a certain knowledge of mathematics. In this paper an experiment is described where students, starting with a study of ICT at a bachelor level, are performing a very short test in mathematics to measure their knowledge. The results of this test are compared with the results students are having with the real exams at the end of the rst quarter of the rst year."
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Objective: This article explores the use of experiential knowledge by traditional mental health professionals and the possible contribution to the recovery of service users. Design and Methods: The review identified scientific publications from a range of sources and disciplines. Initial searches were undertaken in databases PsycINFO, PubMed, and Cochrane using specific near operator search strategies and inclusion and exclusion criteria. Results: Fifteen articles were selected. These were published in a broad range of mental health and psychology journals reporting research in western countries. In the selected articles, a varying conceptualization of experiential knowledge was found, differing from therapeutic self-disclosure embedded in psychotherapeutic contexts to a relational and destigmatizing use in recovery-oriented practices. Nurses and social workers especially are speaking out about their own experiences with mental health distress. Experiential knowledge stemming from lived experience affects the professional’s identity and the system. Only a few studies explored the outcomes for service users’ recovery. Conclusion: A small body of literature reports about the use of experiential knowledge by mental health professionals. The mental health system is still in transformation to meaningfully incorporate the lived experience perspective from traditional professionals. There is little data available on the value for the recovery of service users. This data indicates positive outcomes, such as new understandings of recovery, feeling recognized and heard, and increased hope, trust, and motivation. More research about the meaning of experiential knowledge for the recovery of service users is desirable.
MULTIFILE
Within the food industry there is a need to be able to rapidly react to changing regulatory requirements and consumer preferences by adjusting recipes, processes, and products. A good knowledge of the properties of food ingredients is crucial in this process. Currently this knowledge is available in scattered heterogeneous resources such as scientific peer-reviewed articles, databases, recipes, food blogs as well as in the experience of food-experts. This prevents, in practice, the efficient integration and use of this knowledge, leading to inefficiency and missed opportunities. In this project we will build a structured database of properties of food ingredients, focusing in particular on the taste and texture properties. By large-scale collection and text mining on a large number of textual resources, a comprehensive data set on ingredient properties will be created, along with knowledge on the relationships between these ingredients. This database will then be used for to find new potential applications for healthy and taste enhancing ingredient combinations by network-based discovery methods and artificial intelligence algorithms will be used. A concrete focus will be on application questions formulated by the industrial partners. The resulting hypothesis will be validated in a real life setting at the premises of the industrial partners. The deliverables of this project will be: - A reusable open-access ingredient database that is accessible via a user-friendly web portal - A set of state-of-the-art mining algorithms that can address a wide variety of industry driven use cases - Novel product formulations that can be further developed for the consumer and business2business market
In this project we will build a structured database of properties of food ingredients, focusing in particular on the taste and texture properties. By large-scale collection and text mining on a large number of textual resources, a comprehensive data set on ingredient properties will be created, along with knowledge on the relationships between these ingredients. This database will then be used for to find new potential applications for healthy and taste enhancing ingredient combinations by network-based discovery methods and artificial intelligence algorithms will be used. A concrete focus will be on application questions formulated by the industrial partners. The resulting hypothesis will be validated in a real life setting at the premises of the industrial partners.The deliverables of this project will be:• A reusable open-access ingredient database that is accessible via a user-friendly web portal• A set of state-of-the-art mining algorithms that can address a wide variety of industry driven use cases• Novel product formulations that can be further developed for the consumer and business2business market
De retailsector verandert diepgaand en structureel. Door ontwikkelingen in technologie, sociaal-culturele en demografische trends en ook door veranderingen binnen het domein van retail zelf, staan veel ondernemingen en andere stakeholders, zoals gemeenten, de vastgoedsector en toeleveranciers van het winkelbedrijf voor belangrijke uitdagingen. Dit veld vormt een belangrijk onderzoeksthema van praktijkgericht onderzoek van lectoraten binnen het Hoger Beroepsonderwijs. Dat is nu nog versnipperd, maar kan en kracht en relevantie winnen bij samenwerking. Het lectorenplatform Retail Innovation beoogt door middel van bundeling en gecoördineerde en deels gezamenlijke uitvoering van nieuw praktijkgericht retail onderzoek door de lectoren in het HBO een betere gestructureerde bijdrage leveren aan de noodzakelijke innovatie in de retailsector in Nederland, in het bijzonder op basis van de nationale retail(onderzoeks)agenda. Vanuit die bundeling de verbinding leggen met de retailsector, samen met geassocieerde partners zoals TKI CLICKNL, belangstellende universiteiten en relevante organisaties en vertegenwoordigers van de retailsector om de doorwerking van bevindingen en resultaten verder te versterken.
