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Activities of the Alabama Consortium on Forestry Education and Research, 1993-1999
The Alabama Consortium on Forestry Education and Research was established in 1992 to promote communication and collaboration among diverse institutions involved in forestry in the State of Alabama. It was organized to advance forestry education and research in ways that could not be accomplished by individual members alone. This report tells the story of the consortium's first 8 years, documenting its collaborative projects and accomplishments. It contains the historical record of the development of consortium objectives and priorities, as well as details about collaborative research projects and publications in two areas: socioeconomic relationships between forests and people, and forest operations.
Automation in Tree Fruit Production
Automation in agriculture is made possible by the integration of advanced agricultural technology and precision agriculture management. This book, uniquely, will focus on applications of automation to the important industry of tree fruit production. Written by experts in agricultural automation technology from around the world, chapters in this book cover topics such as automated tree fruit production systems, plant stress sensing and high-throughput phenotyping in precision horticulture, the economics of automation in tree fruit production, light interception sensing systems for canopy management, precision irrigation and water management, precision technologies for pest and disease managem...
Introduction to Food Engineering
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
