The colour stability of meat products is influenced by a large number of factors some of biochemical nature, some due to handling during slaughter and processing, and others due to packaging and storage conditions. This chapter focuses on modelling how colour shelf-life is affected by the external factors applied during packaging and storage. However, meat from different sources shows different tendencies to undergo colour deterioration and this variation in internal factors influences the developed models. Therefore some consideration will also be given to discussing how internal factors like

How Might a mouse search a Maze for Cheese? heese · State Space Search? As a Constraint Satisfaction Problem? Goal-directed Planning As a rule or production System? What is missing? Ideas in this lecture Objective is to accumulate rewards rather than goal states Task is to generate policies for how to act in all situations rather than a plan for a single starting situation

2.1 Introduction: the role of packaging in the food chain Packaging has a significant role in the food supply chain and it is an integral part both of the food processes and the whole food supply chain. Food packaging has to perform several tasks as well as fulfilling many demands and requirements. Traditionally, a food package makes distribution easier. It has protected food from environmental conditions, such as light, oxygen, moisture, microbes, mechanical stresses and dust. Other basic tasks have been to ensure adequate labelling for providing information e.g., to the customer, and a proper convenience to the consumer, e.g., easy opening, reclosable lids and a suitable dosing mechanism. Basic requirements are good marketing properties

The aim of this chapter is to identify the important factors in food product development to be studied in detail in the succeeding chapters. Firstly the different groups of food products are identified as a basis for organising product strategy. Then the published research on the factors in product failure and product success in all types of industries is used to identify the key factors in food product development. This leads into the management of product development at three different levels:

1. be able to design a basic experiment in the field of Human-Computer Interaction, where both technological and psychological variables are Lecturer: included,which entails that they shall be able to identify different orientatior thin psychology BoSchenkman be able to apply parts of experimental psychology to Humar Computer Interaction

Elements of Algorithmic analysis · Soundness is a solution returned by the algorithm guaranteed to be Completeness is the algorithm guaranteed to find a solution when there is Time complexity how long does it take to find a solution? Space complexity how much memory does it need to perform search? Sian willams, Spring o3 Characterizing Search algorithms

Ever since last Novem ber, I have been wanting to ex press in person my gratit ude to the generas ity of Alfred Nobel, to w hom i ow e it t hat I am privileged be here today, es pecial y since ill ness prevented me from doi ng so at the proper time. the idealism w hic h permeated his char acter led him to make his magnifice nt foundation for the benefit of a cl ass of men with w hose aims and view poi nt his ow n scienti fic instincts and a bility had made him naturally his

Groups. Teams and Effectiveness oGroup: two or more people who interact with each other to accomplish a goal. oTeam: group who work intensively with each other to achieve a specific common goal All teams are groups, BUT, not all groups are teams. o Teams often are difficult to form I Takes time for members to work together. Teams can improve organizational performance Irwin/McGraw-Hill

1. Cells need energy to do all their work To generate and maintain its highly ordered structure (biosynthesis of macromolecules). To generate all kinds of movement. To generate concentration and electrical gradients

October 22, 2001 Personal IdentityⅢ . Review soul criterion and body criterion Soul criterion: x is the same person as y iff and y have the same soul. Problems: i)There is no way to establish body-soul correlations; and no way to establish personality correlations. So soul criterion doesn't make sense of our practices of recognizing and identifying people ii)We have no special access to souls, so even in our own case we can't be sure it's the same soul \inside\ us whenever we are conscious. ii) The problem of identity is \pushed back\: what is it for person-stage x to have the same soul as person-stage y? What makes for sameness of souls? Body criterion: x is the same person as y iff x and y have the same living human body