Knowledge Base Creation and its Use for Teaching Food Security Disciplines to University Students and Postgraduates

Ilya R Shegelman,Yuriy V Sukhanov,Pavel O Shchukin,Alexey S Vasiliev,Olga I Gavrilova

doi:10.29333/ejmste/99011

Abstract

The relevance of the study is due to the fact that the training of specialists (especially undergraduates and PhDs) in any subject field requires deep knowledge in a wide range of generalized information obtained from various sources and represented in the easily perceived visual form. In this regard, this article aims at achieving the aim of examining the basics of information structuring and its presentation in the form of knowledge base when teaching university students and postgraduates the methods and technologies of food security when representing food safety foundations. Petrozavodsk State University gained a unique experience in creating the knowledge base for teaching students and postgraduates under the programs 35.03.01 Forestry, 06.06.01 Biological Sciences, 20.03.01 Technosphere Security in the methods and technologies of food enrichment from the perspective of food security. The knowledge base was created based on the information collected by means of an elaborate data search in literature sources, academic theses, regulatory and patent documents published in Russia and the most advanced countries in the field of food enrichment. Knowledge base represents systemized knowledge intended to teach university undergraduates and postgraduates food enrichment methods and technologies. The knowledge base in the area concerned is growing and will be used for the development of new patentable solutions.

Highlights

In recent decades one the most important aspects characterizing economic safety of many countries and regions of the world is the problem of inconsistency between the structure and nutrition of people in these countries and regions and real needs of the population as established by the regulations (Dmitrieva et al, 2015; Platonova et al, 2017)
The knowledge base was created based on the information collected by means of an elaborate data search in literature sources, academic theses, regulatory and patent documents published in Russia and the most advanced countries in the field of food enrichment
The analysis of theoretical and experimental studies described in the academic literature and patent documents helped to derive and systemize the knowledge on the effect of various factors on certain parameters, such as, duration of the sprouted seed soaking in the preservative solution, concentration of the preservative solution, its temperature, intensity of electromagnetic radiation and impact thereof on the properties of the ready food item, and the technological process for its production

Summary

Introduction

In recent decades one the most important aspects characterizing economic safety of many countries and regions of the world is the problem of inconsistency between the structure and nutrition of people in these countries and regions and real needs of the population as established by the regulations (Dmitrieva et al, 2015; Platonova et al, 2017). One of the possible ways forward for solving this problem is enrichment of food with the sprouted grains, beans and vegetable plants. At present alongside the paper carriers of information the electronic workflow is rapidly developing conversion of paper publications into electronic form, emergence of electronic research papers, electronic libraries, both with free and fee-based access, electronic bases of patent documents, which may be accessed thanks to the global Internet web from any workstation equipped with a computer and connected to the Internet All of this significantly simplifies and expands access to various documents, both internal and foreign, which helps to Shegelman et al / Knowledge Base Creation and its Use for Teaching Food Security Disciplines

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