Haute École de Commerce et de Management

Beyond the initiation into business creation, entrepreneurial education must prepare future entrepreneurs to mobilize organizational agility when facing the unexpected. This study identifies agility practices within family SMEs in the Kivu region and proposes pedagogical insights for training students to operate effectively in turbulent environments. Based on 32 semi-structured interviews conducted in North and South Kivu (DR Congo), the findings reveal that agility is structured around four key dimensions: organizational culture, change management, human resource management, and stakeholder relations—all fostering resilience, competitiveness, and sustainability. Building on these results, three training modules are proposed: (i) managing uncertainty and complexity, to anticipate and respond to unforeseen events; (ii) strategic and operational agility, to rapidly adjust plans, processes, and resources; and (iii) organizational resilience and decision-making in turbulent contexts, to address complex problems and ensure business continuity. These modules provide students with practical frameworks for embedding adaptability and agility into the management of new ventures.

This review aims to offer a coherent and scientifically overview, contributing to the understanding advanced food technologies and their pivotal role in shaping the future of the food industry. Its explores the integration of advanced food technologies, specifically nanotechnology, cryogenics, and controlled fermentation, within the food industry. Utilizing a systematic and analytical approach, this study delves into recent developments, applications, challenges, and future prospects associated with these technologies. A meticulous analysis of peer-reviewed literature, expert consultations, and real-world case studies provides valuable insights into the multifaceted impact of nanotechnology, cryogenics, and controlled fermentation on food quality, safety, and sustainability. Additionally, the review examines regulatory frameworks and ethical considerations, shedding light on the evolving landscape of food science and technology.

Amorphophallus wasa Naive, K. Z. Hein & Hett., is described and illustrated as a species new to science from the Sagaing Region, Myanmar. It is morphologically similar to A. saraburiensis Gagnep., but can be easily distinguished by its unilocular ovaries and lack of staminodes between pistillate and staminate zones. A detailed description, colour plates, phenology, distribution map, provisional conservation status and a key to the Amorphophallus species from Myanmar are provided. In addition, A. elatus Hook. f. is reported as a newly recorded species for Myanmar, and the name A. corrugatus N.E.Br. is newly synonymized under A. kachinensis Engl. & Gehrm.