Smartphones' acceleration sensors have got useful applications in standard physical situations. We have taken advantage of its capabilities in a number of Physics experiments and perform them in a series of examples within classical mechanical and kinematic situations such as free and damped oscillations due to Earth's gravity. By properly connecting the smartphones other data may be collected and situations studied such as rotational motion. These experiences have been carried out at the Higher Technical School of Design Engineering (ETSID in Spanish) of the Universitat Politècnica of València (Spain) and through these examples students learn amenable applications of the capabilities of their smartphones, that facilitate their interest and motivation in introductory and first-year university Physics courses.
Students on the European Project Semester (EPS) carry out an interdisciplinary, industrial project in a multicultural environment, and begin to develop the crossdisciplinary language and communication skills, which are so needed in the global economy of today, as well as gaining international experience. The students participate at the beginning of the semester in preparatory courses related to design and management of engineering projects and the formation of efficient teams. The structure, organization and activities of the course are described and some of the areas where international cooperation is especially relevant are highlighted.
Fermented vegetables are produced by the growth of different microorganisms present in raw products. Yeasts are essential in food fermentations, but they are also potential spoilage agents that can cause several alterations to the final product. This review provides an overview of the most relevant spoilage yeasts present in fermented vegetables, like table olives, fermented pickles, and sauerkraut, and the strategies that can be followed to prevent their presence in the final product by extending their shelf life. Conventional treatments have been applied for years to fermented products to reduce or control microbial contamination. In this group, although the application of thermal treatments and the use of chemical additives are remarkable, these technologies have some drawbacks. Nowadays, the food industry seeks techniques that are lethal to spoilage microorganisms, but have no adverse effects on the nutritional value, organoleptic characteristics, and beneficial product microbiota. Non-thermal technologies, such as high hydrostatic pressure, UV-C light, and electrolyzed oxidizing water treatments, applied alone or combined, are effective alternatives to conventional preservation treatments to achieve secure fermented vegetables with a high-quality.
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