Authorities Explosive Magazines Repair Deal Awarded View post tag: Awarded Share this article Naval Facilities Engineering Command (NAVFAC) Marianas awarded Guam Pacific International, Barrigada, Guam, a $9 million multiple award construction contract Sept. 26, for repairs on explosive magazines at Naval Magazine, Naval Base Guam. View post tag: News by topic NAVFAC Marianas, Guam, is the contracting activity.The work to be performed provides for the repair of 18 high explosive magazines. Repairs are intended to restore the magazines to fully functional efficient status, requiring no further repair and minimal maintenance. Repairs are scheduled to be complete by December 2015.[mappress]Press Release, September 29, 2014; Image: US Navy View post tag: Explosive View post tag: Naval View post tag: Navy Back to overview,Home naval-today Explosive Magazines Repair Deal Awarded View post tag: Magazines View post tag: repair September 29, 2014 View post tag: americas View post tag: deal
According to new research from Harvard School of Public Health (HSPH), there’s a strong association between work-family conflict and the likelihood of smoking.Candace Nelson, research fellow in the Department of Environmental Health, Lisa Berkman, director of the Harvard Center for Population and Development Studies, and Glorian Sorensen, professor of society, human development, and health and director of the Dana Farber Cancer Institute Center for Community-Based Research, along with Yi Li of the University of Michigan School of Public Health, analyzed data on 452 New England long-term-care facility workers from interviews conducted in 2006 and 2007. They chose to study long-term-care workers because their jobs are physically and emotionally demanding, don’t pay that well, and are likely to be associated with adverse health consequences.Work-family conflict refers to a situation in which expectations or demands from one of those domains affects the other. The HSPH researchers considered the direction of the conflict—that is, work interfering with family and vice-versa—because previous research has shown that different directions can lead to different outcomes.Workers who experienced conflict in both directions—that is, both stress at home from work (“work-to-home” conflict) and stress at work from personal issues (“home-to-work” conflict)—were 3.1 times more likely to smoke than those who didn’t experience these two types of conflict, the researchers found. Read Full Story
University of Georgia food science graduate student Ikechukwu “Ike” Oguadinma, 27, has been awarded the Food Safety Auditing Scholarship from the Food Marketing Institute Foundation in partnership with the Safe Quality Food Institute.Oguadinma is one of 15 students who received the award at the SQF International Conference held last October in San Antonio, Texas. Each student received a $3,000 scholarship and an all-expense-paid trip to attend the conference with more than 850 food safety professionals.A native of Nigeria, Oguadinma came to the U.S. to study food science after earning an undergraduate degree in biochemistry. He selected UGA after researching leading food science teaching and research programs in the U.S.“I discovered that UGA has one of the best programs in food science in the country, boasting of esteemed food-safety researchers such as (Distinguished Research Professor) Dr. (Larry) Beuchat and (Regents Professor) Dr. (Michael) Doyle. These are very remarkable people and I knew to work with them and current outstanding faculty in the UGA food science department would teach me a lot and enable me to grow in my career,” he said.Before deciding on UGA, Oguadinma also reached out to UGA food science Distinguished Research Professor Casimir Akoh, also a native of Nigeria.“After learning of his remarkable work on synthetic infant milk fat formula and enzymatic transesterification of lipids, I knew I could translate my degree in biochemistry into food science; a world of possibilities was opened up to me,” Oguadinma said. “The science of food will be here forever because humans need the energy to survive. Today, people have become more aware of what they eat and have become smarter about their food consumption. Now more than ever, safe and healthy food is in high demand.”Oguadinma also appreciates the university’s culture.“I knew UGA was in the South and I have always heard about the South and its hospitality,” he said.Oguadinma came to the UGA Athens campus in 2017 and moved to the UGA Griffin campus in 2018 to conduct research under the guidance of UGA professor Ynes Ortega, a world-renowned parasitologist, at the UGA Center for Food Safety. His work with Ortega focused on two major parasites (Cyclospora cayetanensis and Cryptosporidium parvum) on parsley and cilantro. The parasites can contaminate herbs and fresh produce and cause severe diarrhea in infected individuals.“We looked at how well these parasites survive on these herbs in the field. Cilantro is hugely consumed in a lot of global cuisines, and herbs overall are widely known to be beneficial health-wise,” Oguadinma said. “You want them to be as safe as possible and this research was in response to a need in the food industry.”After completing his master’s degree in food science in fall 2019, Oguadinma began his doctoral studies with UGA Center for Food Safety microbiologist Govind Kumar. His project focuses on antibiotic resistance in microbes, like E. coli and Salmonella; their susceptibility to antimicrobials; and their behavior on different food matrixes.In addition to knowledge in food science and food safety, Oguadinma has learned a lot about leadership and communication at UGA. He serves as the president of the UGA-Griffin Student Advisory Council and is widely involved with on-campus activities.He credits his communication skills to growing up helping his mother, a pharmacist who owns and manages a retail pharmaceutical practice in Nigeria.“I learned to talk with people one on one — older people, young people, people who are patient, people who are not patient, a wide berth,” he said.The oldest of four children, Oguadinma misses his family back home in Nigeria and certain foods he can’t get in the U.S. but, despite cultural differences, he says the quality of life in the U.S. is much better than that of many other countries. “There are other cultural differences, like our predominantly communal way of life, which is different from the strong culture of independence here in the United States. Here on the UGA Griffin campus, you can meet people from a wide range of countries. The diversity is just amazing,” he said. “I’m learning so much in the U.S. and, in the long run, I want to get as much knowledge as I can about the food industry. I’ve learned so much in the few years I’ve been here and I know that I have so much more to learn.”To learn more about the UGA food science program, go to foodscience.caes.uga.edu.