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This paper gives an overview of the food packaging process in seven food companies in the dairy and confectionery sector. A total of 23 production runs have been analyzed regarding the three packers' rules outlined in the Serbian legislation and process capability tests related to statistical process control. None of the companies had any type of statistical process control in place. Results confirmed that more companies show overweight packaging compared to underfilling. Production runs are more accurate than precise, although in some cases the productions are both inaccurate and imprecise. Education / training of the new generation of food industry workers (both on operational and managerial level) with courses in the food area covering elements of quality assurance and statistical process control can help in implementing effective food packaging.

The article presents a case study of the psychological management of a 62-year old male patient with prostate cancer. The author focuses on the first meeting with the patient when he met his wife who supported and encouraged him, the patient's depression and withdrawal from social activities, and developed fears of confined spaces, darkness, and death. Further discussed are the patient's expectations from the treatment, the use of hypnosis to relax him, and improvements after the treatment.

The concept of my method of treating bed-wetting (nocturnal enuresis) views this problem in children as a learning failure rather than as a somatic expression of a psychological problem. Accordingly, the treatment is aimed at the learning malfunction through a conditioning technique, instead of the presumed psychological disturbance. There is a great deal of confusion about the aetiology and treatment of enuresis, which is characterized by contradictory opinions and mutually exclusive interpretations of the disorder. Without selecting one theoretical model to the exclusion of others, I consider that valid and successful treatment of enuresis is possible and that it can yield a permanent cure without producing harmful side effects in children. On the basis of my clinical experience, I feel that my method is one such promising approach. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO 2 -drying (scCO 2 -drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing ( n = 102) were performed. Mean overall quality scores within the range of "very good" quality were found only in non-precooked scCO 2 -dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness, and good rehydration during mastication. The other samples were in the range of "good" quality. The pre-cooking step before scCO 2 -drying negatively influenced the sensory quality parameters, particularly appearance. Around 60% of tested consumers showed a preference for the fried and non-precooked scCO 2 -dried samples. The drivers of liking were mostly related to the characteristics of the product, which was salted, fried, and crispy, with an oily and overburnt flavor, i.e., the product most similar to commercial potato chips products. Freeze-drying had a negative effect primarily on appearance and flavor. According to the sensory evaluation conducted, direct scCO 2 -drying without a pre-cooking step showed itself as a promising alternative drying technology in the production of dried beetroot snacks.