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To describe water absorption by the rice grains over time, diffusion and empirical models were used. Also, an optimization software was developed in this study to determine parameters and their uncertainties for the diffusion models (LS Optimizer, for partial differential equations). Parameters (and their uncertainties) for empirical models were determined by LAB Fit Curve Fitting Software.

Heat and mass diffusion phenomena are found in various processes of technological interest, including pasteurization, drying and water immersion of agricultural products, among others. The objective of this work was to study the process of water absorption by rice grains with and without husk, using diffusion and empirical models to describe the absorption kinetics. Rice grains were immersed (approximately 10 g for each experiment) in drinking water maintained at constant temperatures of 28, 40 and 50 C. In the experiments, the water contents absorbed by rice grains over time were obtained by the gravimetric method.

Among empirical models, Peleg was the most satisfactory to describe the kinetics of water absorption by rice without husk, while the Silva et alii model had the best statistical indicators for rice with husk. It was also verified that a diffusion model with boundary condition of the first kind showed the best (or equivalent) results in the description of all processes of kinetics of water absorption by rice grains, with and without husk. For grains without husk, the effective mass diffusivities were (1.186 ± 0.045) × 10⁻⁹, (1.312 ± 0.024) × 10⁻⁹ and (2.133 ± 0.028) × 10⁻⁹ m² min⁻¹, for the immersion temperatures of 28, 40 and 50C, respectively. For grains with husk, diffusivities were (0.675 ± 0.011) × 10⁻⁹ and (1.269 ± 0.017) × 10⁻⁹ m² min⁻¹, for temperatures of 28 and 50 C, respectively.

This work developed a solver for the diffusion equation in cylindrical geometry and presented the LS Optimizer software developed to determine differential equation parameters through experimental data sets.

The significance of event tourism in destination development underscores the importance of assessing the quality of events and their sustainability for competitiveness. This study investigates tourists’ perceptions of service quality and sustainability at the “Biggest São João in the World” event in 2023. Employing a quantitative approach, we conducted field research using questionnaires based on the Tourqual model, integrating sustainability indicators to address environmental impacts associated with such events. Data collection took place between June and July 2023, with a non-probabilistic convenience sample of 709 visitors. Descriptive statistics were applied to the 2022 survey data (397 respondents), on the 2023 data (709 respondents). Results reveal that the event’s diverse activities received the highest average rating at 4.03, while the use of sustainable transport during the event garnered the lowest rating at 1.93. This emphasizes the need for event organizers to implement continuous improvement plans, focusing particularly on areas with critical evaluations to enhance visitor satisfaction. This study’s originality and innovative approach contribute valuable insights for event managers and researchers and promote both local development and environmental awareness.

The study aims to explore the relationship between the SDGs and the environmental and social impacts of university classes. It evaluates the potential contributions of different teaching models to the SDGs, providing insights into sustainable teaching systems.

In-person classes exhibited hotspots in transportation and energy consumption. Scenarios I and II, involving virtual and hybrid classes, increased eutrophication potential and water scarcity due to higher food consumption, negatively impacting SDGs. However, all scenarios showed positive contributions to SDGs 2, 3, 6, 9, 11, 12, 13, 14 and 15.

This research integrates Life Cycle Assessment (LCA) with the United Nations Sustainable Development Goals (SDGs) to assess the environmental and social impacts of classes at the Federal University of São Carlos, Sorocaba campus in Brazil. Three scenarios were analyzed: (I) virtual classes, (II) hybrid classes and (III) in-person classes with improved energy efficiency.

The study primarily focuses on environmental and social impacts, excluding other factors like class quality. Integrating Life Cycle Costing and Life Cycle Sustainability Assessment could provide a more holistic evaluation in the future.

The methodology adopted offers valuable insights for managing the impacts of university performance and aligning teaching systems with the SDGs. It enables institutions to make informed decisions for sustainability in education.

The research emphasizes the importance of considering social impacts alongside environmental ones when assessing sustainability in educational institutions. It encourages universities to engage stakeholders in sustainability efforts.

This research innovatively combines LCA and the SDGs in the context of university education providing a replicable methodology for evaluating and enhancing sustainability in teaching systems and from a more quantitative perspective.

This study aims to examine how Brazilian universities have implemented the sustainable development goals (SDGs) in institutional practices, curriculum and teaching, management and community outreach programs.

This study is based on content analysis of the data sets of Brazilian higher education courses and their link to SDGs. A literature review has also been developed to integrate the knowledge of sustainability practices in Brazilian universities. Dashboards will be used to present the related findings.

Brazilian universities’ practices have concentrated their efforts on SDGs, which include responsible consumption and production, sustainable cities and communities and quality education. The literature emphasizes energy efficiency, reflecting its prominence as a subject of study among universities.

This research highlights the innovative use of data analysis techniques to present the findings. It also provides examples of environmental, social and governance (ESG) practices, frameworks and tools that can help sustainability management in this sector.

The purpose of this paper is to investigate the mineral content of seven Brazilian infant dairy product categories (petit Suisse cheeses, fermented milks, yogurts, fermented dairy beverage, dairy dessert, Requeijão cremoso spreadable cheese and UHT dairy beverages) and estimate their contribution to daily intake.

The composition of major (Ca, K, Mg, and Na) and trace (Pb, Cd, Cu and Mn) minerals was determined using Inductively Coupled Plasma Optical Emission Spectrometry. Furthermore, a comparative analysis of the mineral levels with the Reference Daily Intake (RDI) at different child development stages was carried out.

High Ca levels were observed in petit Suisse (3.44±1.66 mg g⁻¹), dairy dessert (3.88±0.02 mg g⁻¹) and Requeijão cremoso (4.14±0.07 mg g⁻¹). Dairy dessert presented the highest K level (2.57±0.07 mg g⁻¹), while the Requeijão cremoso presented the highest Na content (4.78±0.10 mg g⁻¹), and both products had the highest Mg contents (238.55±16.27 and 197.39±5.18 µg g⁻¹, respectively). Trace elements (Cd, Cu, Mn and Pb) were below the limit of detection for all commercial dairy foods. Among food products analyzed, petit Suisse cheese and dairy dessert can be considered good sources of calcium, while Requeijão cremoso is high in both calcium and sodium.

This study is the first to analyze the mineral levels of several Brazilian infant dairy foods and the daily intake contribution during important child development stages. These findings provide valuable guidance for researchers and practitioners trying to develop healthy and nutritious dairy products for infants and children.

The purpose of this study is to characterize and compare the results of the inspection mark of handmade and industrially processed Minas frescal cheese. It is one of the most commonly made and consumed cheeses in Brazil, and its production processes range from handmade cheeses produced in small household production sites to cheeses manufactured in large dairy factories subject to federal inspection.

The samples were stored for 10 days at 4°C in a biochemical oxygen demand chamber. Cheeses were analyzed using physicochemical analyzes, yield and syneresis indices and microbiological analyses.

The cheese A met the criterion of regulatory classification for very high humidity (65.32 g/100 g), while cheese B did not meet the criterion (54.38 g/100 g). Cheeses A (19.01 g/100 g) and B (24 g/100 g) showed average fat contents that did not comply with current legislation. The most probable number per g of thermotolerant coliforms was outside the acceptable range (>24 × 102 MPN/g), and Salmonella spp. were present in the tested samples. The highest yield was observed for handmade cheese (an average of 5.35 L of milk to produce 1 kg of cheese), which had the highest syneresis during the storage period (p = 0.004), reaching 14.26% on the 10th day of storage.

Municipal and state inspection certificates do not ensure the microbiological quality of Minas frescal cheese, indicating flaws in the good manufacturing practices and/or in the milk pasteurisation stage.

Directing schools of high complexity in disadvantaged social contexts with high rates of emigration requires skills for emotional leadership. Directors with self-managing capacities are needed to manage their own emotions. They also need to mobilise people (teachers, students and families) by focussing on their feelings of satisfaction, identification with the group, belonging, joy, success, unity and cohesion.

The content of this chapter presents the study of the emotional management of directors who perform their work in two highly complex schools in Catalonia, Spain. The views of these directors as well as teachers and families examine: (1) the construction of their professional identity, (2) their social and ethical commitment to the community, (3) the orientation towards the values of social justice and (4) their emotional leadership practices focussed on personal attention towards all of the actors in the school community.

The chapter concludes with 10 suggestions that can be useful to improve the professional practice of school directors. These should also be taken into account when designing and implementing initial and ongoing training programmes for school leaders and to inspire ideas for future research.

This article aims to analyze the way the leader acts in the development of collective competencies (CC) of fashion work teams, seeking to demonstrate ways in which the leader can collaborate for the development of the collective work.

With a qualitative approach, this paper carried out a case study strategy having the Creation Center of a fashion group from Santa Catarina, Brazil as a research object. Data collection took place through semi-structured interviews and participant observation with 36 employees from 6 work teams from 5 clothing brands.

Our findings make it clear that the leader influences the CC development of fashion work teams. The leader's role becomes essential for directing and developing his team, seeking to encourage participation and cooperation between team members to achieve the objectives and expected results. It was considered that the CC development could be associated with how much the leader represents his team and contributes with guidelines that emphasize the collective and the people and teams' development. The leader who makes the cooperative relationship feasible, encourages effort and promotes cohesion and teamwork tends to collaborate with actions that foster CC development.

From a theoretical perspective, it is the first study to analyze empirically the relationship between leadership and CC. A model with 18 guidelines was developed, divided into six determining factors (activity dynamics, team composition, individual characteristics and dispositions, team integration, communication and physical structure) that demonstrated the way the leader collaborates for the CC development. For the fashion industry, this study demonstrates elements capable of assisting collective creativity and the development of fashion collections.

The purpose of this study was the development and the nutritional, physical-chemical and sensorial characterization of probiotic and synbiotic sorbets elaborated with jussara pulp (Euterpe edulis), Lactobacillus spp. and polydextrose.

Five formulations of jussara sorbets (one control, two probiotics and two synbiotics) were produced and evaluated according to their centesimal composition, pH, soluble solids, instrumental color, overrun, apparent density, sensory acceptability and purchase intent.

All sorbets exhibited low calorific value, with no difference between them (p =0.96). The synbiotic samples (S3 and S5) showed the higher carbohydrate (30.4 and 30.2 per cent) and crude fiber content (0.4 and 0.5 per cent). Regarding to sensory acceptance, the probiotic samples (S2 and S4) presented greater global acceptability (averages acceptance 6.4 and 6.6, respectively) while the polydextrose samples (S3 and S5) showed low values (5.9 for both samples), although this prebiotic was able to increase the overrun to values above 40 per cent.

The functional jussara sorbets are a promising possibility for diversification of the probiotic foods already offered. The combination of its probiotic, prebiotic and bioactive properties can provide technological improvement and superior nutritional quality, with good sensorial acceptance. Likewise, jussara pulp showed nutritional properties favorable to its application in the food industry, which can help preserve its endangered palm tree.

The probiotics and synbiotics jussara sorbets showed to be adequate as a lactose-free and low-calorie functional product, with high nutritional, commercial and ecological value. Also, it was possible to notice that while the addition of probiotics improved the sensorial acceptance of jussara sorbets, polydextrose raised the technological quality by increasing its overrun.