AI-Powered Administrative Tools and Secretarial Job Security: A Phenomenological Study in Lesotho Government Ministries | Chapter 7 | New Ideas Concerning Arts and Social Studies Vol. 6

This pilot phenomenological qualitative study explored how five secretaries from a selected Lesotho government ministry perceived job security amid the emerging, though informal, use of AI-powered administrative tools in their daily work. Guided by an interpretivist stance and informed by the Unified Theory of Acceptance and Use of Technology (UTAUT) and the Technology-Organisation-Environment (TOE) frameworks, the study employed a purposive non-probability sampling and conducted in-depth semi-structured interviews to capture participants’ lived experiences. Data were analysed inductively using thematic analysis. Three dominant themes emerged: (1) fear of role displacement; (2) competency gaps, notably limited digital skills and lack of training; and (3) structural limitations, including inadequate infrastructure, weak communication and unclear policy direction. Participants acknowledged the efficiency improvements associated with AI tools but voiced concerns about future roles; inadequate training, limited organisational support and the absence of clear digital transformation plans. Based on the findings, the study recommended a focused strategy that combines targeted reskilling, structured capacity-building and clear, policy-driven digital integration to enable secure and meaningful adoption of AI tools while preserving the secretaries’ distinct professional roles. As a small pilot, the findings were context-specific, and their transferability to other settings should be assessed rather than assumed; nonetheless, they offer applicable, evidence-based guidance for ministries pursuing inclusive and sustainable digital transformation. The study contributed deep insights into AI tools adoption and job security within African public service environments and identifies priorities for policy, training and change management to inform subsequent large-scale qualitative research.

 

 

Author(s) Details

Marethabile Selloane Florina Hoeane-Makote
Information and Corporate Management, Durban University of Technology, Durban, South Africa.

 

Musawenkosi Ngibe
Information and Corporate Management, Durban University of Technology, Durban, South Africa.

 

Please see the book here :- https://doi.org/10.9734/bpi/nicass/v6/6856

Roots and Transformations: Installation Art in Contemporary Sculpture | Chapter 6 | New Ideas Concerning Arts and Social Studies Vol. 6

 

In the 20th and 21st centuries, concepts of durability, control over physical substance, and spatial existence have undergone a remarkable change. In contrast to classical sculpture, which emphasises qualities such as resilience, expert artistry, and symbolism, modern approaches have expanded the definition of sculpture to include immersive and participatory perspectives.

 

By combining media such as sculpture, sound, light, video, and performance to create a place-specific atmosphere, installation art has emerged as a significant force of transformation. In comparison to static, object-centric works, the installation gives stress on spatial dynamics, aspects of temporality and audience interaction, which facilitates the emergence of meaning through personal experience and contextual involvement.

 

The historical evolution of installation art started with early avant-garde efforts, including Marcel Duchamp's readymades, Dadaism, Surrealism, and constructivism, which critically analysed well-known aesthetic norms, material disruption, and participation of the observers. The innovation of many persons, notably Allan Kaprow's Happenings and Yayoi Kusama's immersive installations, laid the foundation of the process with audience engagement and perceptual alteration.

 

Robert Smithson's Spiral Jetty and Joseph Beuys' ecological initiatives first started installation art as a vehicle for social, political, and environmental discussion and ecological discourse. The conceptual richness and cultural implications of installation art utilising both traditional and innovative materials to confront urgent societal and environmental issues received a lot of attention from notable artists Olafur Eliasson, Anish Kapoor, Ai Weiwei, as well as Indian practitioners. The scale, conceptual richness, and cultural implications of installation art.

 

Installation art entails phenomenology, relational aesthetics, and participatory and immersive characteristics. This increases the significance of embodied perception, social interaction, and contextual meaning, eg, Postmodern and deconstructive methodologies further promote a plurality of interpretations, thereby increasing audience involvement.

 

This chapter highlights a case study of an environment-oriented installation using the available roots, woods and natural materials in the vicinity of the university with emphasis on sustainability, protection of cultural heritage, and audience engagement. The study elucidates the several ways in which contemporary installation art has value in aesthetic and ethical aspects, which in turn establishes a link between traditional knowledge and ecological consciousness.

 

 

Author(s) Details

Ratan Kanwar
Maharaja Ranjit Singh Punjab Technical University, Bathinda, India.

 

Please see the book here :- https://doi.org/10.9734/bpi/nicass/v6/6434

Machine Learning for the Real World: Applications and Insights | Book Publisher International

 

The accelerating advancement of machine learning has reoriented the manner in which we interact with data, make decisions, and tackle challenges. What was previously a specialized field of computer science is now a groundbreaking force for change in the markets and sciences. The concept of Machine Learning for the Real World: Applications and Insights originated from the understanding that true progress is not just about creating complex algorithms but also about using them to deliver real-world solutions.

 

This book is a selected set of research contributions that encapsulate the applied spirit of machine learning. Each chapter embodies the imagination, intensity, and innovative spirit of its authors and illustrates how machine learning can be applied in various disciplines. The focus lies in connecting theoretical models with their practical applications so that readers can gain conceptual illumination as well as practical insights.

 

We wish this book to act as both scholarly reference and inspiration for further investigation. It is meant for professionals, scholars, and students interested in learning how machine learning is transforming the current and future.

 

I seize this moment to thank sincerely the authors for their tireless efforts, my institution and colleagues for their encouragement, and the publishing staff for assisting in bringing this vision to reality.

 

It is my conviction that the chapters in this book will not only enhance readers' comprehension of machine learning but also inspire new concepts for its ethical and effective use in the real world.

Editor(s) Details

Prof. Sheela S Maharajpet

Department of MCA, Acharya Institute of Technology, Bangalore – 560107, India.

 

Dr. Manish Kumar Thakur
Department of MCA, Acharya Institute of Technology, Bangalore – 560107, India.

 

Please see the book here :- https://doi.org/10.9734/bpi/mono/978-81-999106-5-2

Edible Straws as Promising Biodegradable Alternatives to Single-Use Plastics: A Comprehensive Review | Chapter 4 | Food Science and Agriculture: Research Highlights Vol. 6

 

The most standard type of straws commonly found in the food industry is made of plastic. Plastic pollution remains one of the most pressing environmental challenges of the 21st century, with single-use plastic straws contributing significantly to marine litter and microplastic accumulation. In response, edible straws have emerged as a promising biodegradable alternative aligned with global efforts to reduce plastic consumption. Edible straws are being actively researched for their biodegradability, functionality, and consumer acceptability. While their biodegradable nature makes them appealing, their safety, environmental impact, and regulatory compliance are paramount for successful market adoption. This review synthesises insights from 32 Scopus-indexed studies (2020–2025), highlighting advancements in raw materials, processing methods, mechanical strength, environmental sustainability, and consumer perception. Edible straws are primarily manufactured using renewable, food-grade biopolymers such as starch (from cassava, corn, rice), seaweed polysaccharides (agar, alginate, carrageenan), cellulose (agro-waste derived), and proteins (soy, whey, gelatin), with functional additives like plasticizers (glycerol, sorbitol) and hydrophobic coatings (beeswax, shellac) enhancing their performance. Among them, cellulose-based straws show high tensile strength and moisture resistance, while protein- and seaweed-based versions offer favourable sensory profiles and faster biodegradation. Despite these benefits, challenges such as high production costs, short shelf life, variability in material behaviour, and lack of regulatory standardisation limit market penetration. Life cycle assessments confirm the ecological advantages of edible straws over plastic and paper alternatives. Innovative developments such as hybrid biopolymer blends, nanofillers, scalable extrusion techniques, and flavour-infused designs hold promise for enhancing commercial viability and user acceptance. Achieving mainstream adoption will require integrated efforts in material science, food engineering, policy regulation, and public awareness. Despite growing academic and industrial interest in edible straws, several critical knowledge gaps and developmental challenges remain unaddressed. While laboratory-scale development has yielded promising outcomes, large-scale production of edible straws remains largely unexplored. Future research should prioritise scalable manufacturing methods, improved shelf-life formulations, comprehensive life-cycle and techno-economic assessments, expanded consumer acceptance studies, and the development of harmonised regulatory standards to enable the commercial viability of edible straws.

 

 

Author(s) Details

Meegada Akhila
Department of Food Technology, JNTUA College of Engineering, Kalikiri, Andhra Pradesh, India.

 

Santhi Sri K. V
Department of Food Science, Nutrition and Dietetics, ANU College of Sciences, Guntur, Andhra Pradesh, India.

 

M. V. Keerthi
Department of Food Technology, JNTUA College of Engineering, Kalikiri, Andhra Pradesh, India.

 

M. Mounica
Department of Food Technology, JNTUA College of Engineering, Kalikiri, Andhra Pradesh, India.

 

Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v6/7101

Advancing Blue Food Systems through Seaweed-Based Processing and Diversification | Chapter 3 | Food Science and Agriculture: Research Highlights Vol. 6

 

Traditional alkaline extraction methods for polysaccharides like alginate are often energy-intensive and involve unsustainable acidic and alkaline steps. Seaweed is widely recognised as a multifunctional ingredient that can enhance nutrition, texture, and flavour, and extend shelf life, while enabling the development of novel flavourings and functional foods. Seaweeds are broadly classified into the Brown (Phaeophyceae), Red (Rhodophyta), and Green (Chlorophyta) groups, each associated with distinct flagship products and expanding value chains. Brown and green seaweeds are mainly used for food,  fibre, and minerals, while red seaweeds lead the global hydrocolloid market with products like agar and carrageenan, along with related functional products. Seaweeds supply glutamates and nucleotides that impart strong umami and kokumi notes, and are used in broths, condiments, spice mixes, and reformulated savoury products. Seaweed provides a diverse set of resources, such as natural seasonings (notably umami), clean-label texturizers and preservatives, along with bioactive-rich components, to develop enhanced, truly functional food items. Safety (iodine, heavy metals, impurities) and sensory enhancement continue to be essential factors in product development.

 

 

Author(s) Details

Muhammad Yusuf
Department of Food Technology, Faculty of Science and Agricultural Technology, University of Muhammadiyah Semarang, Jl. Kendungmundu No.18, Kendungmundu, Tembalang District, Semarang City, Central Java, Indonesia.

 

Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v6/7040

 

Physicochemical and Nutritional Indicators for Determining Harvest Maturity in Cucumis melo Varieties: A Study of Var. momordica and Var. acidulous | Chapter 2 | Food Science and Agriculture: Research Highlights Vol. 6

 

Cucumis melo is a highly polymorphic taxon belonging to the family Cucurbitaceae, with several varieties based on ovary pubescence. Fruit cracking in melon is a major physiological disorder that adversely affects the production of high-quality fruits, thereby reducing their consumer appeal and commercial value. Consequently, farmers face significant challenges in harvesting fruits at optimal ripeness before cracking occurs. Analysis of the ripening process's physicochemical attributes and nutritional composition is essential to understand and establish proper harvest management for the varieties. Nevertheless, little is known about the changes in physicochemical properties and nutritional composition of C. melo varieties at various stages of fruit maturity. The aim of the current investigation is to understand the fundamentals of dynamic fruit quality patterns and determine optimal harvest maturity stages of C. melo varieties with higher quality and longer marketability before fruit cracking. The current study was conducted in the experimental field of the Department of Botany, University of Kerala, using two different melon varieties, Cucumis melo var. momordica (Roxb.) Duthie & Fuller (Snap melon) and Cucumis melo var. acidulus L. Naudin (culinary melon), from January to October 2021. (S1 to S5) where S1 represent early premature stage (5th DAP), S2 the late premature stage (10th DAP), S3 mature stage of fruits (15th DAP), S4 is post mature stage (20th DAP) and S5 is cracking stage of the fruits (25thDAP) of var. momordica whereas, for var. acidulus S5 is ripening stage and analysed for physical and biochemical characters. Physical parameters such as fruit length, fruit weight, total soluble solids (TSS), and fruit firmness were evaluated. Results were analysed statistically by using one-way ANOVA (P≤0.05). Among the two varieties of Cucumis melo selected for the study, fruits of Cucumis melo var. momordica are highly perishable with a shorter market and shelf life than those of Cucumis melo var. acidulus. Pomological characteristics such as fruit weight and length at different developmental stages showed a tremendous peak from S3 to S5 in both varieties. At the S3, S4, and S5 stages, the fruit weight of C. melo var. momordica increased by 42%, 67%, and 90%, respectively, while fruit weight increased by 42%, 48%, and 54% in the var. acidulus. However, the firmness of the fruits decreased from the S4 to S5 stage in varieties, reducing sugar accumulated sharply from the S2 to S3 stage. Titratable acidity content in Cucumis melo fruits continuously increased from the S1 to S5 stage, rising from 5.5 ± 0.02 to 7.4 ± 0.05. On the other hand, the total carbohydrate, cellulose, protein, and amino acid content increased from S1 to S2 but decreased sharply in S3 and S5. Ascorbic acid, total phenolics, lipid peroxidation, and electrolyte leakage levels declined with fruit ripening in Cucumis melo varieties. As a result of all the quality parameters mentioned above, Cucumis melo fruit harvested at the S4 maturity stage was the ideal harvest maturity for long-distance transportation and had higher consumer acceptability before fruit cracking. These findings showed that the physical-biochemical properties and nutritional composition of Cucumis melo varieties change dynamically during ripening. The study highlighted the significance of maturity stages for fruit quality and provided critical information for optimal harvest management of the fruits of Cucumis melo varieties. The fruit harvested before fruit cracking, the harder the fruit is, the more suitable for long-distance transportation and the longer its shelf life.

 

 

Author(s) Details

M. Lija
Department of Botany, University of Kerala, Kariavattom, 695 581, India.

 

S. Suhara Beevy
Department of Botany, University of Kerala, Kariavattom, 695 581, India.

 

Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v6/7034

 

Food Processing, Health Benefits, and Value-Addition Potential of Pearl Millet and Sorghum: A Nutritional Review | Chapter 1 | Food Science and Agriculture: Research Highlights Vol. 6

 

Millets are the sixth most-produced grain crop worldwide. Millets are superior to rice and wheat in terms of calcium, dietary fibre, and protein in terms of nutrition. Further, they are rich in vital vitamins and phytochemicals that support health and well-being. The beneficial physicochemical, nutritional and flexibility qualities of millets are ideal for widespread use in the food industry. The present review aims to update the present basic knowledge about various phyto-constituents of millet. Next, an in-depth review of the food and health application highlights its nutrition and health-promoting activities. The section on processing and other treatments aims to review the nutrition and mineral bioavailability of millets. Finally, current trends in millet and by-products applications in biomedical, industry and value-based plant-based products are discussed. With a global increase in population and a change in food patterns globally, new health and nutrition-conscious foods are the need of the hour. To this end, the increased use of millets in a wide range of products, such as baby foods, dietary items, value-added food products, and ready-to-eat snacks, is an indication towards their inclusion by food researchers to meet the needs of people of all ages. The rich bioactive profile and diverse culinary uses of millets emerge as promising options for addressing malnutrition. Since millet can be augmented to the diet in several ways, they have the potential to improve nutritional status across the society. The review is hence direct to assess current-knowledge and aid newer aims for research and development and improvement of millets to meet the nutritional needs of society and also contribute to sustainable agricultural practices.

 

 

Author(s) Details

K. K. Shalini
Department of Studies in Food Technology, Davangere University, India.

 

H. S. Ravikumar Patil

Department of Studies in Food Technology, Davangere University, India.

 

H. B. Kiran Kumar
Nrupathuga University, India.

 

Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v6/7015