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This paper aims to study employee mental health in relation to workplace design and indoor environmental quality (IEQ) when working from home, which has received little attention. The trend toward hybrid working urges for more knowledge.

Through a mixed data collection method, this study analyzed potential relationships (between mental health, workplace design and IEQ) from information obtained through a cross-sectional survey, repeated point-in-time surveys and desk-based IEQ sensors at home. Data were collected in April 2020 during a national COVID-19 lockdown in The Netherlands amongst 36 subjects. They all worked full time from home in this period and together completed 321 point-in-time surveys. The three data sets were combined and analyzed using bivariate and path analysis.

Outcomes indicate that subjective and objective IEQ conditions, workplace suitability and distraction affect employee mental health in the home workplace in a similar way as in the office. Being satisfied with the noise level increases concentration, self-reported well-being and engagement. High sound pressure levels (>58 dB) increased tension or nervous feelings.

To the best of the authors’ knowledge, this study is one of the first to explore employee mental health in relation to simultaneously assessed (perceived and measured) multiple IEQ parameters in the home workplace.

This study aims to qualitatively examine the relationship between the indoor environmental quality (IEQ), lecturers’ and students’ perceived internal responses and academic performance.

To capture user experiences with the IEQ in classrooms, semi-structured interviews with 11 lecturers and three focus group discussions with 24 students were conducted, transcribed, coded and analyzed using direct content analysis.

The findings show that lecturers and students experience poor thermal, lighting, acoustic and indoor air quality (IAQ) conditions that may influence their ability to teach and learn. Maintaining acceptable thermal and IAQ conditions was difficult for lecturers, as opening windows or doors caused noise disturbances. In uncomfortable conditions, lecturers may decide to give a break earlier or shorten a lecture. When students experienced discomfort, it may affect their ability to concentrate, their emotional status and their quality of learning.

The findings originate from a relatively small sample, which might have limited the number and variety of identified associations between environment and users.

Maintaining acceptable air and thermal conditions will mitigate the need to open windows and doors. Keeping doors and windows closed will prevent noise disturbances and related distractions. This will support the quality of learning in classrooms. This study reveals the end users’ perspectives and preferences, which can inspire designers of new school buildings in higher education.

This study emphasizes the importance of creating and maintaining optimal IEQ conditions to support the quality of teaching and learning. These conditions are particularly relevant when classroom occupancy rates are high or outdoor conditions are unfavourable.

The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of fermented foods.

Fermented foods play an important socio-economic role in developing countries as well as making a major contribution to the nutrition requirements of natural populations. These foods have attracted attention all over the world as foods that might promote longevity. The approach is based on observations of online research with respect to fermented foods and their origins, analysis of research papers in journals and systematic research on the microbiology and health benefits of fermented products.

In general, traditional fermented foods produced with indigenous practices throughout the world are made under primitive conditions, which result in low yield and poor quality. But since, these foods are not only traditional but also functional foods. They are experiencing a burst of popularity as health foods worldwide. The raw materials traditionally used for fermentation are as diverse as: fruits, cereals, vegetables, milk, meat, and fish. It is possible to obtain a large variety of different food products by selecting different raw materials, starter cultures, and fermentation conditions.

The paper offers a holistic view that would guide a reader to identify various fermented products and enlighten them about their therapeutic properties.