Tuesday, September 22, 2020

Sewa rumah bersama keluarga di Wageningen

Menyewa rumah atau apartement di wageningen membutuhkan strategi dan penyiapan dokumen yang terencana dan tersusun baik. pada tulisan berikut ini saya menyampaikan strategi dan pengalaman saya dalam mendapatkan rumah di wageningen.

Pada saat tulisan ini dibuat 22 September 2016. Mendapatkan sewa rumah dan apartemen keluarga untuk 3 orang atau lebih  dengan harga yang terjangkau adalah hal yang sanag sukar. ketatnya peraturan bahwa untuk 3 orang anggota keluarga harus menyewa apartement dengna 3 ruang (1 living room, 2 kamar tidur). Muga meningkatnya jumlah mahasiswa baru, dan tetapnya jumlah hunian menjadi salah satu sebab. berbagai penyedia rumah dan apartemen sewaan memiliki berbagai kekurangan dan kelebihan. berikut akan saya paparkan satu persatu pengalaman saya dalam mencari apartemen di wageningen.

Tuesday, July 2, 2019

open science in education

open science merupan trend terbaru di bidang pendidikan. banyak universitas mulai mencoba menerapkan sistem ini. beberapa lembaga pendanaan juga mensyaratkan agar penelitian dipublikasikan di jurnal dengan sistem open access.

wageningen university juga mulai masuk dalam trend ini https://weblog.wur.eu/openscience/finding-sharing-open-educational-resources-oer/

di dalam halaman tersebut, disebutkan beberapa halaman lain yang menyediakan akses pada buku maupun bahan open akses. antara lain

juga ada panduan bagaimana untuk menulis buku dalam sistem tersebut

Monday, March 11, 2019

Researcher insect processing

Researcher insect processing

Published on
February 20, 2019
RespondClick here to respond

We are looking for

Do you love insects? Wouldn’t it be great that in future we are able to help feeding the hungry planet?

We are looking for a researcher with a record in the field of research on insect processing, or processing of other protein/fat rich biomasses, who is able to run independent research and coordinate the work of MSc and BSc thesis students. Moreover, the candidate should have the capacity to interact with industries in the field and to acquire research funds on competitive calls and contracts with private companies.

The FQD group has multiple activities in the insect research with the focus on the biomass processing and fractionation. We perform advanced research in the chemical and physical modification induced by storage and thermal treatment. This is a very active sector in food science dealing with the valorization and use of new sources of proteins and fats as food ingredients.

We ask

• A PhD in food science related matter
• 2-3 years of research experience on insect processing or in alternative other sources of proteins- and fats-rich biomasses for food applications.
• Experience in large scale protein extraction and fractionation
• Capability to acquire external funds and interface with companies and funding agencies
• Experience with publishing in academic journals
• Capacity to deliver results
• Excellent interpersonal capability

We offer

A job at an organisation that will challenge you every day to provide our clients with the best possible solution. As researcher you will be part of an ambitious team working on a wide range of issues with plenty of scope for initiative. Personal input and responsibility are an integral part of our culture.
We offer you a temporary contract for 38 hours per week, which might lead to a permanent employment contract after a successful evaluation. Working hours are flexible.

For the position of Researcher, we offer you a salary based on your expertise and experience ranging from
€ 3.123,- up to € 4.978,- gross per month  (scale 10 or 11 of the Collective Labour Agreement for Dutch Universities), including 8% holiday pay and 8.3% end of year remuneration.

We not only offer a competitive salary but also an attractive number of leave days (232 hours), possibilities for study leave and a pension of the ABP Pension Fund.

More information

For more information about this position, please contact Associate Professor Ruud Verkerk, Ruud.Verkerk@wur.nl  telephone number +31 317 483 226.
For more information about the contractual aspects, please contact Linda Broenink, HR Advisor, telephone number +31 317 484 342.
You can apply online at http://www.wur.nl/en/Jobs/Vacancies.htm until 22 March 2019.

We are

The Agrotechnology & Food Sciences Group is part of Wageningen University & Research, an organisation that brings together fundamental and applied scientific research. We work on creating ‘healthy food in a biobased society’ with private sector companies, research institutes and government agencies in the Netherlands and abroad. Our innovations play a crucial role in solving the major issues which affect society today. Entrepreneurship and professionalism are key in all that we do. In short, we are a major international employer offering considerable potential for your career.
Wageningen University & Research
Delivering a substantial contribution to the quality of life. That's our focus – each and every day. Within our domain of good and safe food & food production, food security and a healthy living environment, we search for answers to issues affecting society – such as sustainable food production, climate change and alternative energy. Of course, we don’t do this alone. Every day, 5000 people work on ‘the quality of life’, turning ideas into reality, on a global scale.
Could you be one of these people? We give you the space you need.
For further information about working at Wageningen University & Research, take a look at: https://www.wur.nl/en/Jobs.htm

Acquisition regarding this vacancy is not appreciated.

Tuesday, February 5, 2019

PhD Possition for Be-PROACTIVE

PhD student in: “Brewery Waste Mined Biopolymers as Bioactive Promoters of Probiotics Resistance to Environmental and In-Vitro Digestion Stressors” – Be-PROACTIVE
We are looking for:
Luxembourg Institute of Science and Technology (LIST), Biosystems and Bioprocessing Group (BBE) is currently looking for a PhD student who will work on the valorisation of brewery waste mined biopolymers (proteins and polysaccharides) as alternative ingredients to prevent sub-lethality of probiotic cells under specific environmental and in-vitro digestion stress conditions.
Beer industry constitutes one of the largest food industry sectors globally. Following the mashing process, the insoluble part of the cereal grain (i.e. barley, wheat, rye etc.) known as brewers’ spent grain is considered as the major brewing waste. BSG is either used as a low added-value biomass for e.g. animal feed applications or disposed without any processing.
From a dietary point of view, BSG comprises a high amount of macronutrients including soluble and insoluble dietary fibre, proteins and starch as well as a plethora of micronutrients mainly phenolic compounds, minerals and essential lipids. Over the last two decades, several bioprocessing strategies have been developed in order to valorise fibre (arabinoxylans rich) fraction of BSG due to its substantial technological and bioactive potential. Recently, BSG protein isolates and their hydrolysed fractions have gained a lot attention as alternative protein source of valuable technological (gelation, foaming, emulsifying) and bioactive (immunomodulatory activity, protection against oxidative stress etc.) characteristics.
In the present project, we aim to valorise combined physical processing and bioprocessing strategies to produce BSG protein isolates (PIs) and soluble arabinoxylooligosaccharides (AXOS) of diversified techno-functionality (solubility, digestibility, acid gelation, interfacial properties, aggregative complexation etc.) and bioactivity (release of bioactive peptides, antioxidant and anti-inflammatory capacity). The ability of the BSG PIs and AXOS (individually or combined) to promote gut inhabiting will be investigated in-vitro in terms of:
·         mucoadhesion i.e. BSG biopolymers – mucins interaction,
·         cell adhesion i.e. adhesion of probiotic cells to a cell culture model producing mucins as influenced by the probiotics cellular surface structure architecture (i.e. EPS vs non-EPS producing) and the presence of BSG biopolymers,
·         probiotic cells sub-lethality under typical environmental stressors e.g. heat, pH, oxygen and bile salts as influenced by BSG biopolymers (and their colloidal change throughout digestion)
·         bacterial growth and volatilomic analysis (SCFA) in simulating colonic media.
It is expected that that the envisaged research activities of the PhD project to be conducted in a collaborative manner between LIST (80% - main host institution) and Wageningen University and Research (20%), whilst the academic supervision and the PhD degree will be awarded by WUR.

We ask:
For this position, the PhD candidate should have:
§  a MSc in food science and/or technology, food engineering, chemical engineering or an equivalent program,
§  an interest in functional food innovation, nutrition and/or food biotechnology,
§  an interest in fundamental and applied research,
§  an independent, self-motivated and team working attitude and,
§  a good verbal and writing ability to communicate scientific and technical findings in relevant audiences,
§  an ability to manage small teams of junior researchers (e.g. MSc or BSc) and technicians, and
§  a good command of English language, whilst notions of French or German is considered as an asset.
We offer:
The PhD scholarship is fully funded by the Fonds National de la Recherche Luxembourg (FNR) via the Aides a la Formation Recherche (AFR) scheme. We offer an annual gross stipend of 42187€ (subject to salary indexation) for a total duration of 4 years. A fixed training and mobility allowance of 6000€ and an one-off travel lump sum are also foreseen.
More information:
For informal inquiries about this position, please contact:
Dr Christos Soukoulis (LIST, Luxembourg), E-mail: christos.soukoulis@list.lu or phone: +352661444083

Prof Vincenzo Fogliano (WUR, Netherlands), E-mail: vincenzo.fogliano@wur.nl or phone: +0031317485171

Friday, January 11, 2019

Publishing paper with LWT - Food Science and Technology

LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials are outside the scope of the journal and will not be considered for publication.

Database Coverage includes Current Contents, Cambridge Scientific Abstracts, Biological Abstracts, IFIS, Chemical Abstracts, Dairy Science Abstracts, Food Science and Technology Abstracts and AGRICOLA.

Impact Factor: 3.129
Editor-in-Chief: Rakesh K. Singh

2018 12 25 submitted
2018 12 30 rejected

Thanks for submitting your manuscript to LWT - Food Science and Technology. However it does not meet the journal's desired standard. We regret to inform you that we cannot admit the manuscript into the formal peer review process. A revised version will not be considered.
Thank you for the swift, though regretfully negative response. However, I would like to receive clarification about the reason for rejection, 'does not meet the journal's desired standard'. Since this statement gives the authors not enough information to comprehend this rejection.
I contacted the editor regarding your request and I received the following response.

1.    The authors did not follow the journal guidelines for submission of manuscript. They inserted tables and figures in the body of the text, which is redundant and does not adhere to the guide.

2.    The details for holding the raw material, i.e. mangoes is not mentioned. How long were the mangoes held in the supply chain?

3.    The justification for one thickness of chips, only two ripeness stage and one vacuum condition is not explained.

If you can address the above points and revise your submission, you can submit it as a new manuscript and mention in the cover letter it is a resubmission.


2019 01 09 resubmitted with attention to format and feedback from the editor
2019 01 11 with the editor