Insomnia is a universal epidemy amongst university students, and it is related to a number of psychiatric disorders. Insomnia is a disorder condition in which an individual has trouble sleeping or staying asleep, and it is linked to a number of psychiatric disorders such as depression and anxiety. More than 100 million Africans of all ages are sleep deprived. Sleep is very essential. Sleep deprivation can have an adverse effect on academic and occupational performance, interpersonal relationships, mental well-being, and safety. According to numerous recent studies, insomnia is a communal psychiatric dilemma among college students and university students. Further studies have established that poor sleeping habits are prevalent among undergraduate students across the globe. Sleep quality and quantity have changed as a result of the advancement of technology, such as the use of social media, the internet, and so on, and there is a significant relationship between insomnia and the use of these technologies. Most adults need 7 to 9 hours of sleep per night, but the quantity of sleep needed to properly function varies from person to person. The quantity and quality of your sleep are equally important. Insomnia is more common in women than in men. Pregnancy and hormonal changes can interfere with sleep. Insomnia becomes more prevalent after the age of 60. Older people may be less likely to sleep soundly due to physiological changes associated with aging, along with health issues or medications that disrupt sleep. Many factors, including psychological, environmental, and physiological issues, can contribute to the development of insomnia Work, relationships, and financial difficulties, amongst others, are examples of life stressors, including unhealthy eating and sleeping traditions and chronic pain caused by arthritis, fibromyalgia, or other diseases. Hormone fluctuations are caused by thyroid disease, menopause, menstruation, or other factors. There is no specific test for diagnosing insomnia. It is critical to review your sleep history with your doctor in order to diagnose insomnia. Students’ physical and mental health can be negatively affected by sleep deprivation in the long run. Sleep medications should only be administered on rare occasions or for a short period of time, as prescribed by doctors. They are not the first line of treatment for chronic insomnia. Changes in your lifestyle, before going to bed, avoid large meals, caffeine, and alcohol. Reduce your intake of caffeine, such as coffee, soda, and chocolate, throughout the day and especially at night. Remove smartphones, TVs, laptops, and other screens at least 30 minutes before going to bed. Stop smoking. Make your bedroom a dark, quiet, and cool haven. Relax with relaxing music, a good book, or media. Although the pervasiveness of insomnia amongst people is increasing on a daily basis, university students have acknowledged less thoughtfulness than others. According to one study, one-third of the adult population in various countries suffers from insomnia symptoms, while others found a high dominance of insomnia without using any preventive and regimented measures, and still, others only use quantitative scales to assess the rate of insomnia. Reference Huang Y, Zhao N. Generalized anxiety disorder, depressive symptoms and sleep quality during COVID-19 outbreak in China: a web-based cross-sectional survey. Psychiatry Res. (2020) 288:112954. 10.1016/j.psychres.2020.112954 Darchia, N., Oniani, N., Sakhelashvili, I., Supatashvili, M., Basishvili, T., Eliozishvili, M., Maisuradze, L., & Cervena, K. (2018). Relationship between sleep disorders and health related quality of life—Results from the Georgia SOMNUS study. International Journal of Environmental Research and Public Health, 15(8), 1588. https://doi.org/10.3390/ ijerph15081588 Riemann, D., Nissen, C., Palagini, L., Otte, A., Perlis, M. L., & Spiegelhalder, K. (2015). The neurobiology, investi- gation, and treatment of chronic insomnia. The Lancet Neurology, 14(5), 547–558. https://doi.org/10. 1016/S1474-4422(15)00021-6 Jiang, X.-L., Zheng, X.-Y., Yang, J., C-p, Y., Chen, Y.-Y., Zhang, Z.-G., & Xiao, Z.-J. (2015). A systematic review of studies on the prevalence of insomnia in university students. Public Health, 129(12), 1579–1584. https:// doi.org/10.1016/j.puhe.2015.07.030

Introduction Food security is a broad term used to describe an individual’s ability to have unrestricted access to an adequate quantity of nutritious and safe food. This food should meet the individual’s dietary and energy needs for an active and healthy life. Globally, the population of those within the food-insecure category has potentially nearly doubled in 2020 (FAO, 2020). This has continued to threaten the public health system and decrease human capital development. Adequate sustainable remedies for food insecurity must be put in place to attain a stable and reliable future (FAO, 2017). To achieve the sustainable development goal of a world free of hunger and malnutrition, emerging technologies must be incorporated to provide solutions to the global food crises. Artificial intelligence (AI) plays a vital role in stabilizing food security through massive data generation and utilization. Though at the budding stage of development and public adoption, the challenges that trail the application of AI have begun to be addressed. Current Trend of Artificial Intelligence in Global Food Security AI technologies allow the simulation of human intelligence in machines, capable of thinking, performing tasks intelligently, and acting rationally as humans. Of recent, AI technologies are known to demonstrate various human attributes such as creativity, emotion, sensing, perception, and even a good sense of judgment (Schuetz and Venkatesh, 2020; Benbya et al., 2021). The current trend and advances in technology have given rise to the use of AI in combating global food insecurity to protect approximately 800 million people globally from the scourge of hunger (Kunze, 2021). With the advent of AI technology, scientists and farmers can increase food security by accessing real-time soil conditions and implementing the necessary strategies for correcting nutrient deficiencies. In addition, food scarcity can be averted through the use of AI as a massive amount of data is gathered and used to forecast developing situations affecting food supply (Gregory et al., 2020). This technology provides relevant information that will stabilize food supply, enhance rapid response time to price fluctuations, drought, disease outbreaks, poor weather conditions for food development, optimization of irrigation, and other global crop issues (Blasco et al., 2002; Chung et al., 2016; Chang and Lin, 2018; Talaviya et al., 2020). AI technology can improve the working conditions of farmers in rural communities by giving them access to technology and education awareness. It as well, increased crop yield that will in turn improve the economic conditions of the people. AI robotics and AI-enhanced drones have been implicated in crop planting, harvesting, farm fumigation, inspection, and security of workers (Arvind et al., 2017; Ahirwar et al., 2019). Despite the immense opportunities through AI technologies, the cognitive and rational framework of the technology, actual workers, and computer Programmemers are still required. Challenges and Way Forward to the Use of AI Technology Food security has been faced with significant difficulties like pandemics, social and military conflicts, drought, disease outbreaks, climate change, extreme weather conditions, the density of groundwater, and food wastage. Large-scale scientific interventions are currently underway to enhance the robustness and applicability of AI in global food security. Through this, adequate data which are quite difficult to gather will have real-time applicability in decision and policymaking. Though training and acquiring this technology can be expensive, the skills learned will add value and mobilize people out of extreme hunger and poverty. For global and rapid adoption by farmers, this technology could be Programmemed to be user-friendly and affordable to farmers. Conclusion There is a need to mitigate the current rise in global hunger through the use of emerging technologies. AI robotics and AI-enhanced drones can be improved to curtail the challenges mitigating global food security. Not only do these technologies improve food availability, but could be used to reduce human labor, monitor soil conditions, and correct nutrient deficiencies. Besides, farmers can utilize this technology to control pesticides and herbicides, enhance rapid response time to price changes, monitor and control plant disease outbreaks, forecast and mitigate food scarcity, and stabilize food supply. References Ahirwar, S., Swarnkar, R., Bhukya, S., Namwade, G. (2019). Application of drones in agriculture. Int. J. Curr. Microbiol. App. Sci., 8 (1), pp. 2500-2505. Arvind, G., Athira, V.G., Haripriya, H., Rani, R.A. and Aravind, S. (2017). Automated irrigation with advanced seed germination and pest control. 2017 IEEE Technological Innovations in ICT for Agriculture and Rural Development (TIAR), 10.1109/tiar.2017.8273687 Benbya, H., Pachidi, S. and Jarvenpaa, S.L. (2021). Artificial Intelligence in Organizations: Implications for Information Systems Research. Journal of the Association for Information Systems 22(2), 1-25. Blasco, J., Aleixos, N., Roger, J.M. Rabatel, G. and Molto, E. (2002). Robotic weed control using machine vision. Biosyst. Eng., 83 (2), 149-157. Chang, C.L. and Lin, K.M. (2018). Smart agricultural machine with a computer vision-based weeding and variable-rate irrigation scheme. Robotics, 7, p. 38, DOI: 10.3390/robotics7030038 Chung, S., Choi, M., Lee, K., Kim, Y., Hong, S., Li, M. (2016). Sensing Technologies for Grain Crop Yield Monitoring Systems: a review. Journal of Biosystems Engineering 41 (4) (2016), pp. 408-417 Food and Agriculture Organization of the United Nations (FAO) (2017). The State of Food and Agriculture Leveraging Food Systems for Inclusive Rural Transformation 978-92-5-109873-8 (2017), pp. 1-181 Food and Agriculture Organization of the United Nations (FAO) (2020). Food-based dietary guidelines. In: Food and Agriculture Organization of the United Nations [online]. Rome. [Cited 28 April 2020]. www.fao.org/nutrition/ education/food-dietary-guidelines Gregory, R. W., Henfridsson, O., Kaganer, E., & Kyriakou, H. (2020). The role of artificial intelligence and data network effects for creating user value. Academy of Management Review, 30(4), 13-47. Kunze, Z. (2021). How Implementing AI Increases Food Security. The Borgen Project. [Accessed 19 April, 2022] https://borgenproject.org/ai-increases-food-security/ Schuetz, S. & Venkatesh, V. (2020). The Rise of Human Machines: How Cognitive Computing Systems Challenge Assumptions of User-System Interaction. Journal of the Association for Information Systems, 21(2), 460-482. Talaviya, T., Shah, D., Patel, N., Yagnik, H. and Shah, M. (2020). Implementation of artificial intelligence in agriculture for optimization of irrigation and application of pesticides and herbicides. Artificial Intelligence in Agriculture, 4, 58-73.   Miracle Uwa Livinus is a Lecturer II in the Department of Biochemistry, School of Science and Information Studies at Skyline University Nigeria. He has M.Sc in Nutritional Biochemistry from Nasarawa State University. You can join the conversation on Facebook @SkylineUniversityNG and on Twitter @SkylineUNigeria

Employee performance is a critical aspect and a foundation for improving the whole organization’s success. Employee performance is influenced by a variety of elements, including work satisfaction, knowledge, and management, but training and development is the most essential aspect. (Anwar Khan, Fakhar Ul Afaq, 2008). Motivation, according to Burney L. and Widener SK. (2007), is an influence, a factor that causes behavior. Motivation is a technique used to persuade others to act in a certain way, without resorting to threats or coercion. Staff performance is heavily influenced by motivation, which is the internal force that drives a person to act in a certain way. Institutional success relies on staff performance in accomplishing strategic goals and overall success. According to Armstrong (2010), employee motivation produces more organizational advantages than any other managerial technique. He adds that human resource performance is one of the most commonly used techniques by firms to acquire a competitive edge. Armstrong (2010), contends that motivational strategy is concerned with how motivating aspects effect employees, as well as the final direction and strength of the consequent behavior. Armstrong further stated that motivating approach leads to a rise in productivity but only to a certain degree, where additional increase in motivation leads to a drop in output. This means that in researching employee motivation tactics, managers must be very exact in order to prevent ‘over motivation,’ which would result in workers producing less work. Armstrong defines motivation as an internal drive that causes people to feel compelled to carry out their responsibilities. This instills in employees a sense of responsibility to carry out their given duties without being pushed or overseen. HOW TO ENHANCE STAFF MOTIVATION? Be a leader who sees the big picture. Everyone wants to feel that their efforts are appreciated. What is the next way to continue? What does future hold like for the business? A destination may assist motivate a journey and make sure that the institution’s objective is well defined. Ascertain that everyone understands the ‘why.’ Our employees will comprehend what has to be done, but we must explain why; each assignment’s “why” must be stated. What is the company’s overarching mission? Even the most mundane tasks receive much-needed motivation when everyone knows how their individual efforts contribute to the organization’s overall goal. Make a habit of setting clear goals on a regular basis. They have big goals that they want to reach as a company, but it’s the smaller goals that keep  employees engaged. All goals should contribute to the overall goal, but breaking it down into smaller chunks sounds less daunting. Employees gain a strong sense of success when they regularly meet their goals, which serves as a tremendous motivator to move on to the next set of goals. Reward and recognize excellent performance Staff should be made aware that efforts are values by the management. Praise that is well-deserved promotes not only self-esteem but also energy and team spirit. Create a nice working atmosphere in our office Nobody wants to spend their days dreading the end of the day at a dull office. If firms build a friendly workplace with possibilities for leisure and recreation, employees will look forward to coming to work. The old adage “work hard, play hard” holds true in this case. A negative mood can impede focus and diminish energy levels at work since motivation and mood are intricately linked. Promote teamwork Within business teams, collaboration allows for more in-depth exploration of concepts. Working with people who have a diverse range of skills will lead to more creative outcomes. In teams, there is power in numbers, and anyone who lacks motivation should be supported by others around them. Benefits of Employee Motivation Increased Output. It should come as no surprise that using employee incentive techniques encourages employees to work more productively, resulting in increased profits. Few individuals recognize, however, that being productive has a positive influence on employee satisfaction. More ingenuity Employees are more likely to be inventive if they are rewarded with awards and other benefits. Employees are more willing to take on new tasks if they feel respected and encouraged by their boss. As a result, the importance of workplace motivation should never be underestimated, as it fosters growth. Furthermore, managers that understand what motivates their employees typically get the best results. Absenteeism is reduced.  Employers that recognize the value managerial motivation understand that managers get more out of their staff when they are helpful rather than criticizing. Absence levels tend to be lower when a management is concerned about their team’s workload and well-being, since they feel less pressured and overburdened. Staff turnover is reduced. Employee motivation and pay complement one other, resulting in exceptionally high retention  rates. Employees who receive benefits in addition to monetary incentives are more likely to stay  in their current role. Especially if other companies are unable to match their wage structure. Excellent reputation and increased recruiting Organizations that know how to increase employee motivation are more likely to deliver excellent employee experiences and have a strong corporate image. This does not, however, happen overnight. The result of data-driven strategies that rely on employee participation is a fantastic internal brand. Companies that have established brand ambassadors, or employees who are pleased and engaged, are more likely to retain and recruit top talent. Promote employee well-being When companies deploy incentive Programmes, they typically overlook the value of employee wellbeing. There’s no doubting that using rewards as an incentive may be quite effective. However, no matter how hard a person tries, they will not accomplish their best work if they are tired or overwhelmed. Taking a comprehensive approach to wellbeing, such as managing our team’s mental, emotional, and physical health, is a great way to keep them healthy, happy, and productive. Talented employees is more likely to be retained and recruited when employees are older. In conclusion, Staff motivation is crucial to their productivity. It’s vital to understand what motivates people in a certain organization so that management can devote more resources to those

Have you ever wondered why the brown color that quickly forms when a succulent fruit, for instance, an apple results at the first bite? Or have you asked yourself why do chefs, our mothers, wives, and other good cooks often tear rather than cut up lettuce leaves? Well, in response to the first question, this is actually not by chance but rather as a result of a complex enzymatic process known as “enzymatic browning” as we recall from our elementary school that enzymes are substances that speed up a Biological/chemical reaction, and this too (enzymatic browning) is one of such processes. Additionally, for the second question, this is actually because tearing rather than cutting reduces or avoids premature browning and by extension prolongs the life of the lettuce by a day or two. Food Browning is the process of food turning brown, due to the chemical reactions that take place within. Typical examples can be seen in apples, kola nuts, aubergines, and eggplants. Oftentimes than not, people see browning as a way of spoilage rather than an interesting scientific process. The method involved with cooking is one of the chemical responses that occur in food science and addresses a fascinating exploration subject in regards to health, nourishment, and food technology. Even though there is a wide range by which food chemically changes over a long time, browning specifically falls into 2 primary classes: enzymatic versus non-enzymatic cycles. Browning has numerous significant ramifications on the food sector connecting to nutrition, innovation, and economic cost. Scientists are particularly keen on concentrating on the control (inhibition) of browning and the various strategies that can be utilized to amplify this inhibition and eventually elongate the storage capacity life of food since to most people once a portion of food is browned, it is considered spoilt. It is estimated that more than 50% of produce is lost as a result of enzymatic browning. The increase in the human population and consequential depletion of natural resources has prompted many biochemists and food engineers alike to find new or improved techniques to preserve food for a longer period by using different methods to inhibit the browning reaction, which in turn, prolongs the shelf life of food varieties. A superior understanding of the enzymatic browning components, explicitly, understanding the properties of the enzymes and substrates that are engaged with the reaction might help food technologists to control specific stages in the instrument and at last apply that information to inhibit browning to the barest minimum. Apples are fruits commonly studied by researchers due to their high phenolic content, which makes them highly susceptible to enzymatic browning. As per different discoveries in regards to apples and browning movement, a connection has been found between higher phenolic quantities and more enzymatic action in apples. This gives a likely objective and consequently, trust for food enterprises wishing to genetically alter food sources to diminish polyphenol oxidase activity and along these lines reduce browning. An illustration of such achievements in food design is the invention of Arctic apples. These apples, designed by Okanagan Specialty Fruits Inc, are a result of applying gene splicing, a research technique that brings about a decrease in polyphenol oxidase. The challenge of controlling enzymatic browning has been quite a difficult one in the food industry. A variety of approaches are used to prevent or slow down enzymatic browning of foods, each method aimed at targeting specific steps of the chemical reaction. The different types of enzymatic browning control can be classified into two large groups: physical and chemical. Usually, multiple methods are used. The utilization of sulfites (strong anti-browning chemical substances) has been reevaluated because of the potential risks associated with its use. Much exploration has been conducted with regards to the specific kinds of control components that happen when defied with the enzymatic interaction. Other than counteraction, control over browning additionally incorporates measures planned to recover the food color after its browning. For instance, ion exchange filtration or ultrafiltration can be used in winemaking to remove the brown color sediments in the solution. Some of the physical means employed to slow down and or control browning include; Heat treatment (High temperature denatures enzymes), Cold treatment (Freezing also inhibits enzyme activities), Oxygen elimination, and Irradiation. Chemical methods involve Acidification, Antioxidants, and Chelating agents. Other methods include natural agents such as onions, pineapple, lemon, and white wine are known to slow down or inhibit the browning of some products. Genetic modification is another technique employed in eliminating the browning process.  Another type of browning, non-enzymatic, is a method that equally results in brown coloration in excluding enzyme involvement. The two main forms of non-enzymatic browning are Caramelization and the Maillard reaction. Maillard reaction is responsible for the production of the flavor when foods are cooked. food examples undergoing Maillard reaction involve bread, steaks, and potatoes. The Maillard reaction is the reason for producing artificial flavors for food varieties in the seasoning industry since the kind of amino acid included determines the subsequent flavor.   References Corzo-Martínez, Marta; Corzo, Nieves; Villamiel, Mar; del Castillo, M Dolores (2012-01-01). Ph.D, Benjamin K. Simpson (ed.). Food Biochemistry and Food Processing. Wiley-Blackwell. pp. 56–83.  Kaanane, A.; Labuza, T. P. (1989-01-01). “The Maillard reaction in foods”. Progress in Clinical and Biological Research. 304: 301–327. ISSN0361-7742. PMID2675033. Holderbaum, Daniel (2010). “Enzymatic Browning, Polyphenol Oxidase Activity, and Polyphenols in Four Apple Cultivars: Dynamics during Fruit Development”. HortScience. Macheix, J. J.; Sapis, J. C.; Fleuriet, A. (1991-01-01). “Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines”. Critical Reviews in Food Science and Nutrition. 30(4): 441–486. doi:1080/10408399109527552. ISSN 1040-8398. PMID 1910524. Nicolas, J. J.; Richard-Forget, F. C.; Goupy, P. M.; Amiot, M. J.; Aubert, S. Y. (1994-01-01). “Enzymatic browning reactions in apple and apple products”. Critical Reviews in Food Science and Nutrition. 34(2): 109–157. doi:1080/10408399409527653. ISSN1040-8398. PMID 8011143 Nirmal, Nilesh Prakash; Benjakul, Soottawat; Ahmad, Mehraj; Arfat, Yasir Ali; Panichayupakaranant, Pharkphoom (2015-01-01). “Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds”. Critical Reviews in Food Science and Nutrition. 55 (14): 1992–2003.  Taylor, Steve L.; Higley, Nancy A.; Bush, Robert K. (1986). “Sulfites in Foods: Uses,