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, 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

Sunday, November 18, 2018

Publishing with Journal of Food Engineering

Journal of Food Engineering is an official scientific journal of the International Society of Food Engineering (ISFE).
Editor-in-Chief: R.P. Singh
IF 2017 3.197

The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:

Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.

14 November 2018 submitted, total submission file size was over 2 MB, so should be changed.
15 November resubmitted
16 November with editor
17 December rejected

Your work is outside the scope of Journal of Food Engineering.
Overall theme still within the scope of JFE, but the paper is more oriented toward product development than engineering.
The difference between ripe and unripe is small, color intensity deepens with frying time, new finding is minimal, results mostly confirmatory from thematic point of view. A product/chemistry oriented journal more suitable Therefore I must reject it.
 Thank you for giving us the opportunity to consider your work.
    While we are unable to consider your paper for publication in JOURNAL X, it may be suitable for publication in Heliyon, an open access journal from Elsevier publishing quality research papers across all disciplines. Heliyon's team of experts provides editorial excellence, fast publication, and high visibility for your paper. Your article will be immediately and permanently available for readers to read, download, and share on both Heliyon.com and ScienceDirect. The article publishing charge (APC) for papers accepted by Heliyon is $1,250 (plus VAT and local taxes where applicable). For more information on the journal and to submit your manuscript, please visit Heliyon.com. If you are interested in having your manuscript transferred to Heliyon, please forward this email to atsadmin@elsevier.com.
 If you are interested in having your manuscript transferred to Heliyon, please forward this email to atsadmin@elsevier.com. This option does not constitute a guarantee that your paper will be published in Heliyon, but it is our hope that this arrangement will help expedite the process for your paper. 

Thursday, November 8, 2018

Publishing paper on Food Research International

Food Research International

A journal of the Canadian Institute of Food Science and Technology (CIFST)
Editor-in-Chief: A. Sant'Ana
Impact Factor 2017: 3.520
SJR 2017 Q1

Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.

Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.

Topics covered by the journal include:

food chemistry
food microbiology and safety
food toxicology
materials science of foods
food engineering
physical properties of foods
sensory science
food quality
health and nutrition
food biophysics analysis of foods
food nanotechnology
emerging technologies
environmental and sustainability aspects of food processing.
Subjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include :

Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food;
Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities;
Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis;
Studies describing the biological activity of foods lacking identification of the compounds responsible for the reported activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods. Compounds of interest need to be characterized at least by mass spectrometry-based methods.
Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings;
Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered;
Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered;
Pharmacology and nutritional studies papers focusing in hosts rather than in foods or effects of processing in major and minor components of foods.
Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality.
Engineering studies lacking of mathematical verification or validation in situ, when appropriate;
Fragmented studies, of low scientific quality, or poorly written.
Studies with no food component.

8 November 2018 Submitted
10 november 2018 with editor
12 November 2018 rejected because out of scope