Technological Aptitude Research Articles

Grade 10 Students’ Online Learning Readiness and e-Learning Engagement in a Science High School during Pandemic

Every area of the government faced enormous hurdles as a result of the COVID-19 outbreak. For the Department of Education, this meant using a different teaching modality to continue the students' education. Online learning, where students and teachers interact virtually and use Google Classroom as the learning management system (LMS), is one of the learning modes used during the pandemic. This study examined how prepared Grade 10 students of Puerto Princesa City National Science High School were for online learning and how engaged they were in it throughout the pandemic. According to the study's findings, the majority of students are prepared for online learning in terms of expectations, preferred methods of learning, and technological aptitude. On the other side, students must develop their capacity for initiative in their own learning and be provided with the necessary hardware and software to support their studies. Additionally, the students' grades indicate proficient to advanced level of e-learning engagement. Results also showed that there is no significant relationship between students’ online learning readiness and students' e-learning engagement in science subject during the pandemic. This implies that regardless of their readiness in online learning, students are capable of handling their tasks and get high grades.

Technological Aptitude and safety of Enterococus faecium Bioactive Strains Isolated from south Algerian Camel Milk

Twenty strains of Enterococcus faecium were isolated from raw camel milk (Camelus dromedarius) These bacteria are classified as lactic acid bacteria. After isolating Enterococci from milk of camel, we selected three strains and identificated by phenotypic characteristic and FTIR analysis. In vitro studies have shown that the strains of Enterococcus faecium selected have a remark-able probiotic characteristic, and they can survive at low pH (2 and 4). The strains were able to survive at pH 3 in the presence of 3mg/mL pepsin, and able to produce dextran, the strains have a proteolytic activity (degradation of milk casein). These conditions (temperature, pH, concentration of salt, etc.), are ideal for the growth and proliferation of enterococci. This study sought to identify the species and describe the antimicrobial resistance fea-tures of Enterococci isolated from camel milk. The antimicrobial activity was investigated by isolating strains from camel milk of south Algeria and testing them against certain microorganism strains such as Staphylococcus aureus and Escherichia coli, Pseudomonas aeroginosa, Candida albicans, Aspergillus brasiliensis, and Alternaria. We concluded that these strains have a techno-logical efficiency and have potential for use as new probiotic starters.

Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production.

The biodiversity and succession of lactic acid bacteria (LAB) involved in the production and storage of Brazilian buffalo mozzarella cheese were evaluated. The isolates were characterized by Gram staining and catalase test, by the ability to grow at different conditions: temperatures, pH, concentrations of NaCl, and production of CO2 from glucose. The biodiversity and succession of 152 LAB isolated during cheese production were evaluated by 16S rRNA gene sequencing, Random Amplified Polymorphic DNA (RAPD-PCR), and Restriction Fragment Length Polymorphism (RFLP-PCR) techniques. Most of the strains grow well at 30°C and are tolerant to 6.5% of NaCl, and in general, the best pH for growing was 9.6. Leuconostoc mesenteroides, Lacticaseibacillus casei, Limosilactobacillus fermentum, and Enterococcus sp. were prevalent and present in almost all steps of production. The LAB strains are typically found in the traditional Italian cheese, except the Leuconostoc citreum species. Sixty clusters were obtained by RAPD-PCR with 85% of similarity (114 isolates) while most of the LAB was clustered with 100% of similarity by the RFLP-PCR technique. The applied techniques enabled a valuable elucidation of the LAB biodiversity and succession, contributing to a better understanding of the specific microbial cultures with a technological aptitude of this cheese.

Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains.

The recovery of yeasts and lactic acid bacteria (LAB) involved in sourdough fermentation is the first step in the selection of starters with suitable technological aptitude and capable of producing desired aromas and/or aromatic precursors. In this work, two sourdoughs samples (MA and MB) and the derived doughs (samples A and B) were collected from a bakery during artisanal Panettone manufacture. Yeasts and bacteria were isolated at different fermentation steps on selective agar media. A total of 77 isolates were obtained and characterized. Representative strains of yeasts and LAB were identified by sequencing the D1/D2 domain of the 26S rRNA and the 16S rRNA genes, respectively. Moreover, the volatile organic compounds (VOCs) produced in the collected samples were detected and correlated to the species found in the same samples. The results highlighted the occurrence of Kazachstania humilis in both samples A and B, while Saccharomyces cerevisiae strains were detected only in samples B. Among LAB, Fructilactobacillus sanfranciscensis was the main species detected in both sourdoughs. Furthermore, strains belonging to the species Lactiplantibacillus plantarum, Furfurilactobacillus rossiae, Lactobacillus parabuchneri, Leuconostoc citreum, and Leuconostoc mesenteroides were assessed in the dough samples.

Bread Wheat Quality under Limiting Environmental Conditions: I-Molecular Properties of Storage Proteins and Starch Constituents in Mature Grains

To support the introduction of local soft wheat varieties, the Lebanese state has implemented, during recent years, an improvement program to select plant material with good productivity in semi-arid conditions that can lead to national production that can, at the same time, meet quality needs expressed by Lebanese processors. In the present study, the main biochemical components of grains conventionally associated with bread-making properties (storage proteins, starch polysaccharides) were physiochemically characterized for a panel of local soft wheat varieties selected. During the two consecutive years of cultivation, the post-flowering thermal constraints significantly modified the kinetics of accumulation of the major constituents by mainly limiting the grain filling time. The level of polymerization/aggregation (i.e., gliadin/glutenin ratio, unextractable polymeric protein (UPP) amount, molecular weight average of glutenins) of prolamins was very high. The reduction in the amount of starch was accompanied by a significant change in the amylopectin/amylose ratio. Finally, the genotypes studied were characterized by significantly different distributions of starch granules; the percentage of the volume occupied by A-type and B-type starch granules varied between genotypes for the two cropping years. All these observations must be considered because of their determining role in the technological aptitude of the flours generated.

Justifying Business Intelligence Systems Adoption: A Literature Review on Healthcare Supply Chain Perspective

Business Intelligence (BI) systems have played an essential position in facilitating information sharing, strategic cost-cutting, and improvement in business process management through data-driven decision-making analytics. The technological enablers of Industry 4.0 have empowered the clinician to attain accurate information in formulating predictive and data-driven diagnoses based on artificial intelligence-enabled medical devices resulting in an efficient and quality clinical pathway for patients. However, there is a noticeable distinction between the hospital's technological aptitude between clinician and non-clinician. The current technological capability of the hospital information system is to digitize daily business processes that could not offer intelligence reports for predicting, forecasting, and data-driven decision-making support. The compilation of past works of literature is expected to justify the need for the healthcare supply chain to adopt BI solutions that produce near real-time data in making efficient inventory management and procurement to support the clinician in delivering efficient and quality clinical pathways for patients by bringing the supplies at the right moment. Hence, a study of BI solutions in healthcare supply chain operation is achieved through a narrative overview of existing literature from papers published online. The results show that appropriate technological tools, resource competencies, and supplier management platform as the essential dimensions to support the business intelligence adoption effort. The study, therefore, not only identified the critical dimensions in facilitating BI adoption but also offer practical awareness to the healthcare policymakers to better understand the strategic need for BI systems in managing the entire hospital operations to gain a competitive advantage.

Antecedents of Financial Literacy: Evidences from West Bengal, India

Financial Literacy (FL) is a multidimensional construct comprising of Financial Knowledge, Financial Attitude and Financial Behavior which is at the core of financial wellbeing of an individual. Effort was made in this study to explore the level of FL of the people in the state of West Bengal, India. In addition, determination of factors affecting such FL was a special interest of the article. The study used secondary data on 3542 respondents from the Financial Inclusion Insight Programme database. Simple statistical tools, non-parametric tests and censored tobit regression model were used to attain the objectives of the study. The outcome of the study revealed prevalence of low level of FL amongst the people in the state of West Bengal. Kolkata, Howrah, Birbhum and Paschim Midnapore were found to exhibit medium level of FL in contrast to the low level of FL for all other districts. Gender, marital status, financial condition, technological aptitude and education were found to be the determinants of the FL.

Effect of Annealing, Acid Hydrolysis and Branching Enzyme on Dioscorea schimperiana Starch Technological and Functional Properties

Aims: To assess its technological aptitude and functional properties, Dioscorea schimperiana starch was submitted to various treatment of technological importance and its properties was evaluated.
 Methodology: For this aim, the starch extracted from Dioscorea schimperiana tubers and was submitted to annealing, acid hydrolysis and to a branching enzyme (1, 4-α-glucan branching enzyme). Afterward, Fourier-transform infrared spectroscopy (FTIR), gelatinization profile, physicochemical and functional properties of the samples was recorded.
 Results: FTIR spectra show the introduction and withdrawal of bond in modified samples. The thermal properties (DSC) of starch were not affected by annealing (AS) and enzymatic treatment (EBS). No peak temperature and gelatinization profile were observed for acid hydrolyzed samples (AHS) on Rapid Visco Analyzer. Annealing and enzyme treatment lead to an increase of the starch peak viscosity of while reducing its breakdown. The functional properties of the starch such as swelling capacity, least swelling concentration and water binding capacity were increased by annealing. Acid hydrolysis significantly increases in vitro digestibility of D. schimperiana starch while no significant change was observed after annealing and enzymatic modification, thus presenting it as particularly resistant to digestion.
 Conclusion: This study suggests that annealing can be considered for the production of D. schimperiana modified starch with high technological and functional properties.

High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties

Apple by-product is an extensive and inexpensive residue rich in dietary fibre, mainly insoluble fraction. Regarding soluble fibre, pectins are the predominant component responsible for specific physicochemical characteristics which are intimately related to its functional properties. To valorise apple by-product enhancing the solubility of pectins, high hydrostatic pressure (HHP) processing at 200–600 MPa during 15 and 30 min under controlled temperature was performed. Release of soluble carbohydrates was monitored using ion-exchange HPLC method with refractive index detection and dietary fibre composition was studied. A value of 200 MPa during 15 min was enough to enhance the solubilisation of cell wall components, mainly pectins, increasing significantly (p < 0.05) about threefold high/medium molecular weight soluble carbohydrates and maintaining total phenolic content. HHP preserved brightness, yellowish hue and slightly decreased pH. Furthermore, this valorisation procedure upgraded emulsion activity and stability improving the technological aptitude and enhanced swelling, oil-holding and cation-exchange capacities suggesting a potential lipid-lowering effect.

Technological Aptitudes and Pharmaceutical Applications of Schinus terebinthifolius Raddi Leaf and Seed Oil and Fruit Powders of Ziziphus jujuba Mill

This study is aimed at describing, controlling, and improving the technological aptitude and the traditional pharmacopeia of Schinus terebinthifolius Raddi conventionally used by the local population of Tizi-Ouzou (northern Algeria) and justifying the possible industrial applications of the plant. The study involved the drying of Schinus terebinthifolius Raddi leaves using two types of drying process (hot air drying and open air drying). In addition, the evaluation of certain properties (physical and chemical, rheological and biological) of the obtained powders was carried out. Various gels were prepared using the powders of air-dried Schinus terebinthifolius Raddi leaves, DIC (instant controlled pressure-drop) swell-dried Ziziphus jujuba Mill fruits, and seed oil of the same fruit. These plants have been used traditionally for treating gastric disorders, wounds, and rheumatic pains. Schinus terebinthifolius Raddi is also used as an antiseptic and antihelmintic agent. The results of the analysis of Schinus terebinthifolius Raddi powders have shown important chemical constituents (Na, Mg, Fe, and K), bioactive substances (polyphenols, tannins, and fatty acids), and very interesting biological activities. The obtained gels confer better physical and chemical (slightly acidic gels) properties, a higher availability of phenolic compounds, and better rheological (viscous gel) and organoleptic properties than their chemical counterparts.

The Impact of Quinoa (Chenopodium quinoa Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (Scomber colias) Under Chilling Storage

The employment of an ethanolic extract of quinoa (Chenopodium quinoa Willd.) as a novel preservation medium and as a source of bioactive compounds is tested for chilled fish storage. For this purpose, specimens from an under‐valued pelagic species (Atlantic chub mackerel, Scomber colias) are stored in ice including quinoa at two concentrations: 80% aq. (v/v) ethanol extracts (0.05 and 0.20 g lyophilized quinoa extract L−1 icing solution; Q‐1 and Q‐2 batches, respectively) and compared to a control icing condition (Q‐0 batch). The evolution of fish quality is assessed during a 13‐day chilled storage period. The presence of the most concentrated quinoa extract (i.e., Q‐2 batch) in the icing medium implied lower (p &lt; 0.05) lipid oxidation (thiobarbituric acid and fluorescence values) and hydrolysis (free fatty acids formation and lipolytic bacteria counts), as well as to a decrease in pH and trimethylamine values. Such effects are more pronounced at advanced storage times. Furthermore, fish specimens from Q‐0 and Q‐1 batches do not exhibit acceptable quality at the end of storage time, while those from the Q‐2 batch still exhibit acceptable quality at that moment; interestingly, quality limit aspects are skin, eyes, and external odor.Practical Applications: Under the conditions tested, a novel quinoa‐based system is proposed as a suitable tool for the improvement of a chilled fatty fish species and consequent extension of its shelf‐life. This preservative strategy matches with current interest in the search for effective antioxidants and antimicrobials from natural sources to replace synthetic preservatives in the food sector. Additionally, this preservative strategy has proven to increase the technological aptitude and, accordingly, the commercialization possibilities, of a currently under‐valued fish species. The innovative treatment reported in this study opens the way to the employment of this strategy to current commercial seafoods (namely, lean and fatty fish). Further research should be undertaken to gain a deeper knowledge on the benefits derived from the presence of quinoa extracts in the icing system on fish quality as well as to apply it as a potential way to incorporate healthy biomolecules into seafood.The employment of an ethanolic extract of quinoa (Chenopodium quinoa Willd.) as a novel preservation medium and as a source of bioactive compounds is tested for chilled storage of fish. For this purpose, specimens from an under‐valued pelagic species (Atlantic chub mackerel, Scomber colias) are stored in ice including quinoa at two concentrations. The presence of the most concentrated quinoa extract in the icing medium implied lower (p &lt; 0.05) lipid oxidation and hydrolysis, as well as to a decrease in pH and trimethylamine values.

Multivariate analysis of the milk coagulation process in ovine breeds from Spain

In Spain, ewe milk is mainly used for cheesemaking, and farming systems have traditionally been based on the use of autochthonous breeds. However, in recent years, the progressive introduction of highly productive foreign breeds in Spanish farms has led to an increasing interest in the characterization of dairy sheep breeds to evaluate whether genetic selection schemes should focus on productivity or milk technological aptitude. The purpose of this work was to explore milk composition and coagulation to classify 4 of the main dairy sheep breeds used in Spain. This study included 832 individual ewe milk samples from the breeds Manchega, Assaf, Merino de Grazalema, and Merino de Los Pedroches. Samples were analyzed for native pH, composition (fat, protein, lactose, and total solids), coagulation properties, and individual laboratory curd yield. An indicator of coagulation efficiency was also determined. Canonical discriminant analysis was performed to establish differences and similarities among breeds based on the measured variables. In addition, cluster analysis was performed to study and quantify the concrete relationships among the discriminated groups. Discriminant analysis proved to be a powerful tool to accurately draw distinctions between breeds. In all cases, discrimination among breeds was evident and the 4 breeds could be easily differentiated. Cluster analysis showed greater similarity between Merino de Grazalema and Assaf compared with the other breeds, and F-statistics indicated a higher discriminating ability for the variables related to milk composition. However, Merino de Grazalema and Manchega were difficult to separate according to milk composition, but the coagulation process differenced them clearly. Coagulation also evidenced similarities between Manchega and Merino de Los Pedroches, although the latter was revealed to be the most different breed of all 4, which could lay the ground for its differentiation as an independent breed in the Official Catalogue of Spanish Livestock Breeds.

Production of Puree and Watermelon (Citrullus lanatus) Juice Usable in Bread Making

The sector in the Sahelian countries is characterized by a double burden not only because of post-harvest losses but also because of a lack of processing technology. The objective of this work is to investigate the processing quality of watermelon in bread making. A mixture composed by wheat flour (type 55) and puree or juice from two watermelon varieties (Koloss and Kaolack) presented good results. Breads of good rhelogical and sensory qualities were obtained up to an incorporation rate of 30%. In the Sahelian countries, the sector is characterized by a double burden because not only is a large quantity of annual production lost, but technologies for exploiting this fruit are almost non-existent. The objective of this work is to test the technological aptitude of the watermelon in breadmaking. The incorporation of mash and juice from two varieties of watermelon (Koloss and Kaolack) in type 55 soft wheat flour showed good results up to an incorporation rate of 30%. Breads of good rheological and sensory qualities were obtained.

Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitude

Liposomes made from soy phosphatidylcholine entrapping food waste compounds (collagen hydrolysate, L-HC; pomegranate peel extract, L-PG; and shrimp lipid extract, L-SL) were freeze-dried and stored for seven months. The freeze-drying process increased the particle size and decreased water solubility. The freeze-dried L-HC and L-PG preparations presented large multivesicular vesicles with spherical and unilamellar morphology. Large multilamellar vesicles were observed in L-SL, coinciding with greater structural changes in the membrane bilayer and increased thermal stability, as observed by ATR-FTIR and DSC. Dynamic oscillatory rheology revealed a slight hardening in the dried liposomes, induced by storage time. A sharp rigidifying effect in the temperature range from 40 to 90 °C was observed in L-SL. The loading with antioxidant compounds prevented freeze-drying-induced lipid oxidation. The storage stability of freeze-dried liposomes and their technological aptitude as a food ingredient varied depending on the chemical nature of the entrapped compounds.

Physicochemical properties of sorghum and technological aptitude for popping. Nutritional changes after popping

The aims were to characterize 28 hybrids of red (RS) and white (WS) sorghum by physicochemical analysis, relate them with their technological aptitude for popping, and asses nutritional changes after popping in selected samples. Through principal component analysis it was observed that the higher the grain hardness, the higher apparent volume of popped product was, and performance was higher for WS. An indicator of the ability of sorghum hybrids to pop was developed. Comparing precooked samples with their native flours, no significant difference for protein and fat content was observed, but ash, dietary fiber, and minerals were reduced by popping. Protein digestibility increased but available lysine decreased (WS:1.3 and RS:1.2 times). Phytic acid, polyphenols and antioxidant capacity were reduced (WS: 1.3 and RS: 1.5; WS: 1.3 and RS: 1.8; WS: 1.3 and RS: 1.7 times, respectively), but whole flour precooked by popping can be considered an important source of antioxidants. Popped sorghum is an interesting alternative as food itself, or as ingredient for making other foods such as cereal bars.

The self-organising of youth volunteers during the Rena oil spill in New Zealand

ABSTRACTThis study explores the communication and organising of youth volunteers during a crisis, focusing on how they conceived, framed, and executed self-organising efforts during the 2011 Rena oil spill in New Zealand. It offers insights into the intersections of self-organising, youth volunteering and crisis events which have not been researched before. The study addresses two core research questions: 1. how was ‘volunteering’ conceptualised by youth volunteers involved in the Rena crisis; and 2. how did these volunteers communicate and self-organise during this crisis? The findings indicate that self-organising emerged out of a resistance towards structured responses and as a reaction to the inability of the official volunteer response to meet the needs of the community. Self-organised efforts were particularly attractive among youth volunteers because they offered flexibility, required minimal administrative processes, and fostered an environment of innovation and creativity. The volunteers’ youthful energy and technological aptitude additionally drove their self-organised responses. The study identifies the considerable challenges that crisis officials faced in utilising youth volunteers despite the significant advantages of self-organising.

Selection of Lactic Acid Bacteria Isolated from San Sim&amp;#243;n da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture

Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and in this respect, starter cultures consisting of autochthonous lactic acid bacteria strains are of particular interest. In the present study, we investigated lactic acid bacteria population diversity in San Simon da Costa cheese (PDO, Galicia, Spain) and found a predominance of the genus Lactobacillus, which by the end of ripening accounted for 78% of the strains isolated in Rogosa agar, around 40% of those in M17 agar and about 10% of those in MSE agar. The main species of lactic acid bacteria identified were Lactococcus lactis subsp. lactis, Lactobacillus casei subsp. casei, Lb. paracasei subsp. paracasei, Leuconostoc mesenteroides and Enterococcus faecalis. Virtually all the strains studied from a technological point of view yielded more than or equal to 0.24 g 100 mL-1 lactic acid. Lactococcus lactis subsp. lactis (SS 194), Lactobacillus paracasei (SS 1695 and SS 1689) and Enterococcus faecalis (SS 1378 and SS 1449) strains exhibited the greatest proteolytic capacity. Based on the overall technological aptitude of the tested strains, we can propose starter cultures and co-cultures that include different combinations of previous strains with a view to manufacturing San Simon da Costa cheese from pasteurised milk.

ALMOND QUALITY REQUIREMENTS FOR INDUSTRIAL PURPOSES - ITS RELEVANCE FOR THE FUTURE ACCEPTANCE OF NEW CULTIVARS FROM BREEDING PROGRAMS

The almond cultivars distribution in the Mediterranean countries has changed drastically during the last 20 years, since new cultivars from breeding programs have been planted. Even though, commercial standards based on traditional cultivars still remain, particularly for almond traditional specialities (turron, marzipan, nougat...) Almonds from traditional cultivars are blended with kernels from other cultivars of similar shape but with different industrial aptitude, resulting in lower quality products. This causes that the industry tends to move to the standardized almond market, even though the final product properties and acceptance can be worst. Technological aptitude of new cultivars should be tested and showed to the industry, mainly for the widely spread cultivars, in order to offer high quality almonds more adapted to their confectionary specialities. In addition, technological processes should be adapted to these new cultivars. This should help to split the commercial market with new cultivars with larger crop potential which can be offered to the industry and also this should further enlarge the usefulness of the breeding programs. It is reported the example of the IRTA’s almond breeding program which includes the industrial aptitude testing for new releases before their diffusion to the growers. In this work, each cultivar is scored for its aptitude to several confectionery uses, in comparison to traditional cultivars.

Technological aptitude and applications of Leuconostoc mesenteroides bioactive strains isolated from Algerian raw camel milk.

Two strains (B7 and Z8) of the Leuconostoc mesenteroides subspecies mesenteroides that were isolated from Algerian camel milk from an initial pool of 13 strains and demonstrated a high ability to inhibit the growth of Listeria spp. were selected and characterised at the phenotypic and genotypic levels. Probiotic profiling and inhibition spectra against food borne pathogens in mixed cultures were also investigated. The bacteriocin produced by L. mesenteroides strain B7 was identified as leucocin B by specific PCR. In vitro studies demonstrated that both Leuconostoc mesenteroides strains exhibited a marked probiotic profile, showing high survival at low pH (2-3 and 4) in the presence of 0.5%, 1%, and 2% of bile salts and at pH 3 in the presence of 3 mg/mL pepsin. Susceptibility testing against antimicrobial agents was also performed for both strains. When tested in a mixed culture with Listeria innocua, Listeria ivanovii, or Staphylococcus aureus, strain B7 reduced the numbers of these species by 1.87, 1.78, and 1.38 log units, respectively. Consequently, these two strains were found to possess good probiotic properties in vitro and a high capacity for Listeria spp. inhibition in mixed cultures. Therefore, these strains have a favourable technological aptitude and a potential application as novel probiotic starters.

Utilizing technology effectively to improve Millennials' educational performance

PurposeThe purpose of this paper is to discuss how technological tools, such as Web 2.0 and online learning management systems, can be utilized to improve Millennials' educational performance.Design/methodology/approachAn exploratory survey of Millennial business students was conducted to measure their self‐reported use and perceived effectiveness of a variety of hardware, traditional, and Web 2.0 tools.FindingsAn exploratory study of business students finds that course websites and online assessments are the technological tools they report using most often. The technology tools that business students perceive as most effective include personal computers, laptop computers, course websites, discussion groups, message boards, and online assessments.Research limitations/implicationsThis exploratory study looked only at business students' self‐report use and perceived effectiveness of technology tools. Future research is needed to examine other college students beyond business, to measure actual use and effectiveness, and to incorporate input from faculty on the use and effectiveness of technology tools.Practical implicationsIn this paper, the authors discuss how technological tools, such as Web 2.0 and online learning management systems, can be utilized to improve Millennials' educational performance. These tools can meet Millennials' need for affiliation, low ambiguity, immediate feedback and a personalized learning experience.Social implicationsThe Millennial generation is very different from the Generation X or Baby Boomer professor who is trying to effectively teach them. With a better understanding of students' perceptions, business faculties can better utilize technology to improve their Millennial students' performance while providing them with an active, engaging educational experience.Originality/valueThe focus of this paper addresses how to better utilize the technological aptitude of Millennial business students to enhance the students' educational performance and improve business faculty effectiveness.