The Handbook of Global Science, Technology, and Innovation

This timely handbook represents the latest thinking in the field of technology and innovation management, with an up-to-date overview of the key developments in the field. Under the separate but related headings of market environment; business models; innovation processes; and organizational design; leading scholars contribute essays that chart the important debates and emergent issues in the field of technology and innovation management.

An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the science and technology used in these items’ production and supply. Featuring contributions from an international range of experts, this revised edition covers a multitude of topics, including agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic farming and fair trade, botanical diseases, and novel uses. The Handbook of Vanilla Science and Technology, Second Edition is a vital resource for producers, distributors, and scientists involved in vanilla’s growth and utilization, and offers readers: A guide to the cultivation, extraction, analysis, DNA sequencing, and marketing of vanilla Information on the production of vanilla in a range of countries such as Mexico, Australia, Costa Rica, and India Guidelines on the quality control of vanilla beans and extracts Information on fair trade and the future of vanilla

Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest to academic researchers in this field and is also an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide. Key Features: The only book to cover such a wide range of topics on this most commercially valuable of flavour ingredients Includes an analysis of the current vanilla markets in the US and Europe Edited by experts who hold roles in the flavour industry and academic research

Fluoropolymers continue to enable new materials and technologies as a result of their remarkable properties. This book reviews fluoropolymer platforms of established commercial interest, as well as recently discovered methods for the preparation and processing of new fluorinated materials. It covers the research and development of fluoropolymer synthesis, characterization, and processing. Emphasis is placed on emerging technologies in optics, space exploration, fuel cells, microelectronics, gas separation membranes, biomedical instrumentation, and much more. In addition, the book covers the current environmental concerns associated with fluoropolymers, as well as relevant regulations and potential growth opportunities. Concepts, studies, and new discoveries are taken from leading international laboratories, including academia, government, and industrial institutions.

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book «Science des aliments» published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Provides a scientific basis for the cleanup and for the assessment of oil spills Enables Non-scientific officers to understand the science they use on a daily basis Multi-disciplinary approach covering fields as diverse as biology, microbiology, chemistry, physics, oceanography and toxicology Covers the science of oil spills from risk analysis to cleanup and through the effects on the environment Includes case studies examining and analyzing spills, such as Tasman Spirit oil spill on the Karachi Coast, and provides lessons to prevent these in the future

We are facing unprecedented challenges today. For many of us, innovation would be our last hope. But how can it be done? Is it enough to bet on the scientific culture? How can technical culture contribute to innovation? How is technical culture situated with regards to what we name collectively the culture of innovation? It is these questions that this book intends to address.

Praise for The Art & Science of Technology Transfer «Phyl Speser's personality comes across in the text-complicated, intrigued, highly rational, insightful, rich in context, and fun. She had me smiling throughout. This work represents the next chapter of the technology transfer profession's development, where it will be all about getting to market with a studied awareness of value. Phyl gives us the tools to get there with a great read, just the focus we are needing in the profession.» —Jill A. Tarzian Sorensen, JDExecutive Director, Johns Hopkins Technology Transfer, The Johns Hopkins University «Phyl Speser is one of the pioneers in developing the modern practice of technology transfer and in The Art & Science of Technology Transfer, she shares her experiences and philosophy in a well-written, highly readable book that is packed with case studies of both success and failure.» —Ashley Stevens, Director, Office of Technology Transfer, Boston University «This readable book is a must for anyone wanting to look at the technology transfer process from a novel viewpoint. Rather than just recite the nuts and bolts of the process, it illustrates theoretical concepts with real world, practical examples. Any reader will come away with new and useful ways of looking at, and doing, this business.» —Kenneth H. Levin, PHD, Deputy DirectorUniversity of Chicago Office of Technology & Intellectual Property (UCTech) «An amazing compendium of philosophy, science, and practical experience that converge to form, literally, the art and science of technology transfer. On any given page, you may find a quote from Plato, a mathematical formula, an intriguing anecdote by the author, or a practical 'how-to' statement. It's written in a very engaging style that keeps you turning from page to page . . . there's enough material in this book to launch a college course on Technology Transfer-nothing is left out!» —David Snyder, Vice President-Technology Commercialization Science Applications International Corporation (SAIC) «This is an excellent introduction to sorting out the complex world of technology transfer, eminently useful to both practitionersand students. The text is thorough, filled with the practical examples, details, and guidelines useful to learn and practice this often-arcane subject, while never losing sight of an overarching paradigm for getting new technology out of the lab and into the market. I am certain that other teachers will find it as valuable as I have.» —Lawrence Aronhime, Faculty Associate and Lecturer, The Johns Hopkins University, 2005 recipient Johns Hopkins Alumni Association Excellence in Teaching Award «A clear and entertaining presentation of the complexities of technology transfer and intellectual property, this book provides usable, practical information to students and practitioners on every page. The Art & Science of Technology Transfer provides a well-crafted immersion in the processes and practices of moving ideas into the marketplace.» —Phil Weilerstein, Executive Director,National Collegiate Inventors and Innovators Alliance (NCIIA)