Research@Lincoln
Research@Lincoln is an open access institutional repository collecting the research produced by Lincoln University staff and students. You may also be interested in Data@Lincoln or Lincoln University Living Heritage.
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Recent Submissions
Item Exploring the design thinking methodology to stimulate alternative approaches in peri-urban landscape planning(School of Landscape Architecture, Lincoln University, 2024-04-18)Peri-urban areas are vitally important to the function and value of our communities, our environment, and the economy. They often epitomise the relationship between a community and the landscape, providing essential eco-system services for the receiving settlement. With the expansion of cities and the resulting urban sprawl, the ability of peri-urban zones to sustain food provision is threatened in Aotearoa New Zealand. This study reports and reflects on a workshop facilitated by the Centre of Excellence: Designing Future Productive Landscapes, Te Whare Wānaka o Aoraki | Lincoln University, with the Canterbury Mayoral Forum, to explore alternative land use topologies for the peri-urban areas of Waitaha | Canterbury region. The focus of this paper is on the application of a ‘design-thinking methodology’, to explore this issue, and the opportunities for engagement and solution ideation that it promoted. Workshop participants were engaged in three activities designed to provoke alternative and innovative thinking about the spatial relationship between urban growth (housing) and agricultural land (production). Key findings illustrate the strengths of the methodology to elicit alternative responses to land use within the peri-urban zone, with results indicating a desire to rethink how we plan and design the edges of cities to better protect and enhance their ability to produce food and support other essential eco-system services alongside urban expansion.Item Quality assurance of packaged food using nanotechnology(Academic Press, 2022-11-01)Quality assurance is indeed the standard that ensures the quality of the food commodities as per the acceptability of the customer and regulatory authorities. These include appearance, texture, taste, nutrient composition, and reliability. Quality assurance is widely expected during the shelf life of the packaged food products owing to the market demand. Traditionally, the conventional food-grade quality assessment methods are surface sampling, direct counting, and molecular methods. These quality inspection approaches have certain constraints such as factual inaccuracies, elevated risk of contamination, nutrient depletion which limits the way of progression in the food-grade analysis. One of the main aspects of nanotechnology is discovering innovative analytical techniques for the food sector. They are valuable for both the consumers as well as industries to retain market dominance. Nanomaterials are incorporated in the design of sensing frameworks to boost the efficiency of traditional food analysis methods containing low recognition boundaries. Though these methods are quite expensive than the conventional methods, their implementation is superior to existing food quality detection methods on considering the factors like ultra-sensitivity, selectivity, multiple targeting, portability, and noninvasive packaged item monitoring. They require the minimal use of organic compounds like sugars or proteins from food samples as the nanostructured target-recognition class for nanoscale devices like nanofood sensors. The specific optoelectronics, and chemical morphologies of these nanosensors aids in detecting the presence of various contaminants in complex food matrices and regenerate the test speed in an array of biosensors/lab-on-chip, electronic noses & tongues, test-strips, etc. Despite the incorrect perception about nanotechnology among various sectors, they will persist to have a significant role in making food supplies cleaner, better, and more sustainable.Item Comparative genome identification of accessory genes associated with strong biofilm formation in Vibrio parahaemolyticus(Elsevier, 2023-04)Vibrio parahaemolyticus biofilms on the seafood processing plant surfaces are a potential source of seafood contamination and subsequent food poisoning. Strains differ in their ability to form biofilm, but little is known about the genetic characteristics responsible for biofilm development. In this study, pangenome and comparative genome analysis of V. parahaemolyticus strains reveals genetic attributes and gene repertoire that contribute to robust biofilm formation. The study identified 136 accessory genes that were exclusively present in strong biofilm forming strains and these were functionally assigned to the Gene Ontology (GO) pathways of cellulose biosynthesis, rhamnose metabolic and catabolic processes, UDP-glucose processes and O antigen biosynthesis (p < 0.05). Strategies of CRISPR-Cas defence and MSHA pilus-led attachment were implicated via Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation. Higher levels of horizontal gene transfer (HGT) were inferred to confer more putatively novel properties on biofilm-forming V. parahaemolyticus. Furthermore, cellulose biosynthesis, a neglected potential virulence factor, was identified as being acquired from within the order Vibrionales. The cellulose synthase operons in V. parahaemolyticus were examined for their prevalence (22/138, 15.94 %) and were found to consist of the genes bcsG, bcsE, bcsQ, bcsA, bcsB, bcsZ, bcsC. This study provides insights into robust biofilm formation of V. parahaemolyticus at the genomic level and facilitates: identification of key attributes for robust biofilm formation, elucidation of biofilm formation mechanisms and development of potential targets for novel control strategies of persistent V. parahaemolyticus.Item The effects of purchase and consumption on beef quality attribute beliefs: A study of tourists visiting Vanuatu(Taylor & Francis, 2024-04-18)Tourists’ gastronomic experiences are integral to their overall travel satisfaction. Understanding the factors influencing tourists’ perceptions of local cuisine quality is crucial. This study explores the development of quality attribute beliefs among tourists unfamiliar with Vanuatu beef. It focuses on credence and experience quality attributes and their evolution through the purchasing and consumption of Vanuatu beef, considering the influence of personal factors on attribute beliefs. Data from 200 tourists in Vanuatu was analysed using factor analysis, means comparison, and multiple linear regression. The results highlight the influence of tourists’ pre-existing beliefs on credence quality attributes, impacting their post-purchase and consumption beliefs. Additionally, personal factors, especially the importance of credence attributes, significantly affect pre- and post-purchase beliefs about experience quality attributes. However, the importance of experience attributes only affects post-purchase beliefs regarding credence attributes. This research provides valuable insights into the formation of tourists’ beliefs about the quality attributes of local cuisine. The findings are particularly significant as tourists’ gastronomic experiences are closely tied to their overall travel satisfaction. Understanding these dynamics is crucial for enhancing tourists’ experiences in Vanuatu and similar destinations.Item The effects of purchase and consumption on beef quality attribute beliefs: A study of tourists visiting VanuatuThis study investigates the effects of purchase and consumption on beef quality attribute beliefs. In particular, it focuses on credence and experience attribute beliefs in the context of tourists visiting Vanuatu. The tourists in the study had little prior knowledge of the quality attributes of Vanuatu beef. Primary data was collected through a survey of 200 tourists visiting Vanuatu. Factor analysis, comparison of means and multiple linear regression were used to analyse the data. The results showed that the importance and initial beliefs the tourists had about credence attributes influenced both credence and experience attributes beliefs after purchase and consumption. In contrast, the importance and initial beliefs regarding experience attributes had a lesser impact on credence or experience quality beliefs following this process. The only effect of the experience attribute variables were on beliefs regarding credence attributes after purchase and consumption. This shows how the importance and initial beliefs tourists have about credence attributes affects the formation of their beliefs regarding other beef quality attributes. Not only do the credence attribute variables affect beliefs related to credence attributes but it has a significant effect on beliefs regarding experience attributes. The study has some important management implications. It shows that beef consumers place greater importance on experience attributes and in particular eating quality dimensions such as taste and tenderness. This indicates that managers should not focus on credence attributes at the expense of beef eating experience. Credence attributes can complement experience attributes but are not a substitute.
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