Research and development in the pharmaceutical industry is a time-consuming and expensive process, making it difficult for newly developed drugs to be formulated into commercially available products. Both formulation and process development can be optimized by means of statistically organized experiments, artificial intelligence and other computational methods. Simultaneous development and investigation of pharmaceutical products and processes enables application of quality by design concept that is being promoted by the regulatory authorities worldwide. Computer-aided applications in pharmaceutical technology covers the fundamentals of experimental design application and interpretation in pharmaceutical technology, chemometric methods with emphasis of their application in process control, neural computing (artificial neural networks, fuzzy logic and decision trees, evolutionary computing and genetic algorithms, self-organizing maps), computer-aided biopharmaceutical characterization as well as application of computational fluid dynamics in pharmaceutical technology. All of these techniques are essential tools for successful building of quality into pharmaceutical products and processes from the early stage of their development to selection of the optimal ones. In addition to theoretical aspects of various methods, the book provides numerous examples of their application in the field of pharmaceutical technology.
A comprehensive review of the current state of the art on various computer aided applications in pharmaceutical technologyCase studies are presented in order to facilitate understanding of various concepts in computer-aided applications

Advances in technology, combined with the ever-evolving needs of the global market, are having a strong impact on the textile and clothing sector. The global textile and clothing industry: Technological advances and future challenges provides an essential review of these changes, and considers their implications for future strategies concerning production and marketing of textile products.
Beginning with a review of trends in the global textile industry, the book goes on to consider the impact of environmental regulation on future textile products and processes. Following this, the importance of innovation-driven textile research and development, and the role of strategic technology roadmapping are highlighted. Both the present structure and future adaptation of higher education courses in textile science are reviewed, before recent advances in textile manufacturing technology, including joining techniques, 3D body scanning and garment design and explored in depth. Finally, The global textile and clothing industry concludes by considering automating textile preforming technology for the mass production of fibre-reinforced polymer (FRP) composites.
With its distinguished editor and international team of expert contributors, The global textile and clothing industry: Technological advances and future challenges is an essential guide to key challenges and developments in this industrial sector.
Comprehensively examines the implications of technological advancements and the evolving needs of the global market on the textile and clothing industry and considers their role on the future of textile manufacturingThe importance of innovation-driven textile research and development and the role of strategic technology roadmapping are thoroughly investigatedRecent advances in textile manufacturing technology, including joining techniques, 3D body scanning and garment design and explored in depth

A biotech manager's handbook lays out - in a simple, straightforward manner - for the manager or would-be entrepreneur the basic principles of running a biotech company. Most managers in biotechnology companies are working in their first company or in their first managerial role. Their expertise and experience in the scientific part of the work can be taken as a given but there is a whole range of other skills to be learned and areas of expertise to come to terms with. Small companies do not have big budgets to hire people or time to become an expert in so many areas. The book starts by outlining the state of the biopharmaceutical industry and goes on to explain the importance of planning (no matter what the size of the company). Succeeding chapters deal with the basics of intellectual property, perspectives from a university technology transfer office and how to raise some initial funding from an investor and entrepreneur.
No other 'how to' manual exists for this sectorWritten by a range of expert professionals in each area, all in one bookIs the only 'bench to bedside' book covering the whole spectrum of development

Patently innovative provides a review of the importance of traditional patent law and emerging linkage regulations for pharmaceutical products on the global stage, with a focus on the linkage regime in Canada. The primary focus is on how innovation in the pharmaceutical sector can be strongly regulated and how government regulation can either stimulate or inhibit development of breakthrough products.
Includes empirical research to relate innovation to drug lawA multidisciplinary approach is taken, including the intersection of IP (intellectual property) law, drug law and innovationDiscusses the impact of government regulation on firm innovation

Montana's brewing history stretches back more than 150 years to the state's days as a territory. But the art of brewing in Montana has come a long way since the frontier era. Today, nearly forty craft breweries span the Treasure State, and the quality of their output rivals the best craft beer produced anywhere in the country. Maybe it's because there's also a little piece of Montana in every glass, as the state's brewers pride themselves on using cold mountain water and locally sourced barley harvested from Montana's ample fields. From grain to glass, " Montana Beer: A Guide to Breweries in Big Sky Country" tells the story of the brewers and breweries that make the Treasure State's brew so special.

The role of the Maillard reaction in forming flavors from amino acid and sugar precursors has been studied for many years. To establish the basic chemistry of the reaction, researchers have used model systems, often solutions of a single amino acid with a single sugar. Despite the apparent simplicity of the system, heating such a solution can generate tens if not hundreds of compounds, which requires careful and time-consuming analysis to identify and quantify each component.
Data from the model systems has allowed researchers to study the pathways that lead to flavor formation, and various schemes have been proposed to identify the main "routes" that lead to flavor compounds. Such schemes have led to one of the main control principles, namely an understanding of the role of amino acids in forming some characteristic aromas, e.g., bread flavor from proline, as well as an appreciation of the role of C5 and C6 sugars in controlling the rate of reaction.
Recently, the formation of taste compounds through the Maillard reaction has been investigated and new potent compounds have been discovered that can contribute to the overall flavor formed during the Maillard reaction. These findings also offer the potential for control and manipulation of the Maillard reaction to form specific types of flavor. Although the nature of the end-products of the Maillard reaction in both food and model systems are well documented, applying these principles to control flavor formation in real foods has proved difficult.
This book describes recent research and developments related to the control of the Maillard reaction to give optimum flavor quality. These include kinetic modeling of the reaction, the effect of physical parameters (temperature, time, moisture content, pH), and the effect of chemical parameters (amino acid and sugar composition, the presence of other components). The topics covered relate to real food systems and reaction product flavorings, as well as model systems. Contributors from academia and industry have come together to provide an up to date overview of progress in this important area of flavor research.

In The third volume of The Digital Hand, James W. Cortada completes his sweeping survey of the effect of computers on American industry, turning finally to the public sector, and examining how computers have fundamentally changed the nature of work in government and education. This book goes far beyond generalizations about the Information Age to the specifics of how industries have functioned, now function, and will function in the years to come. Cortada combines detailed analysis with narrative history to provide a broad overview of computings and telecommunications role in the entire public sector, including federal, state, and local governments, and in K-12 and higher education. Beginning in 1950, when commercial applications of digital technology began to appear, Cortada examines the unique ways different public sector industries adopted new technologies, showcasing the manner in which their innovative applications influenced other industries, as well as the U.S. economy as a whole.
He builds on the surveys presented in the first volume of the series, which examined sixteen manufacturing, process, transportation, wholesale and retail industries, and the second volume, which examined over a dozen financial, telecommunications, media, and entertainment industries. With this third volume, The Digital Hand trilogy is complete, and forms the most comprehensive and rigorously researched history of computing in business since 1950, providing a detailed picture of what the infrastructure of the Information Age really looks like and how we got there. Managers, historians, economists, and those working in the public sector will appreciate Cortada's analysis of digital technology's manyroles and future possibilities.

This introductory textbook of pharmacoeconomics is ideal for all those working in, aspiring to work in or interested in the pharmaceutical industry. It assumes no prior knowledge of this subject but is written at a level appropriate, for example, for those studying for a postgraduate degree or diploma in pharmaceutical medicine and who already have a first degree in science or medicine. Emphasizes how pharmacoeconomics can be of assistance in "real world" decision making. Covers the development of insuring, financing and delivery of health care in the developed world and the increasing role of governments. Explains the trend towards the critical scrutiny of health service activity. All topics explained assuming no specialist knowledge.

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.
Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.
With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.
Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processingExamines the range of processing techniques that have been deployed at various stages in the supply chainComprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing

Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients.
The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils.
The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including: chemical structurecultivationpost-harvest processinguses in food processingfunctional propertiesquality indicesmethods of analysisThe Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.

Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past
however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics.
As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future.
As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations and
developing new or improved methods for quality evaluation.

Parameters of fabric texture and their design gives, in a concise and systematic format, a fundamental understanding of fabric structural parameters, their effect on fabric properties and methods of their calculation and design. The book gives an insight into the most popular weaves applied in contemporary weaving practice, the methods of their formation and the kind of fabrics for which they are applied. The book describes conception and methods for fabric design developed by distinguished English, German, Italian, Bulgarian and Russian scientists in accordance with different initial parameters of fabrics. This book has been written for textile designers, technologists, managers, students and researchers.

This ACS Symposium Series book evolved from the ACS symposium "Food Additives and Packaging" sponsored by the Division of Agricultural and Food Chemistry (AGFD) at the 245th ACS National Meeting & Exposition in New Orleans, LA, April 7-11, 2013. The book helps readers understand the rules and regulations governing the use of food additives and food packaging materials in the U.S. and globally. Furthermore, the book investigates novel materials and applications related to food additives and food packaging materials and explores concerns, issues, and current events in the field. The book particularly highlights global regulations, research, development, applications, and evaluation of food additives and food packaging materials. These areas are dynamic, constantly changing, and expected to attract the interest of a broad and diverse readership. Part I of this book highlights how food additives and packaging materials are classified and regulated in different parts of the world and addresses some of the scientific, legal, and practical issues related to these regulations from the perspective representatives. It contains monographs on general aspects of regulatory processes in various countries (U.S., EU, Thailand and Japan) and specific aspects, such as GRAS substances, color additives, enzymes, flavorings, safety assessments, and the National Environmental Policy Act (NEPA). Part II presents some current topics related to the research, development, applications, and evaluation of food additives and food packaging materials, with monographs on applying regulatory knowledge for packaging compliance and evaluating food packaging for pre-packaged irradiated food, and on various emerging technologies, such as a control release packaging system and high pressure processing that can improve the appearance, texture, taste, or shelf-life of food; it also includes monographs that discuss other aspects, such as bisphenol A, PET packaging materials, nanomaterials, and biomaterials.

Much is stated and written about the new world of work but how much do we know about the contemporary workplace? What influence have Japanese management techniques (Just-in-Time Production and Total Quality Management, for example) had on the way work is organized in `transplants', and more broadly in other firms and sectors? Have the systems and mechanisms of control changed radically in recent years, or are they much the same as they have always been? Rick Delbridge sought an answer to these questions at first hand by working on the shopfloor in a Japanese consumer electronics transplant and a European automotive components supplier in order to witness and experience life on the line in contemporary manufacturing. His book is in a long tradition of ethnographic research in industrial sociology and management/labour studies. Not only does he offer rich empirical data on the lived reality of work and a management practice that may share little in common with that found in the textbooks; he also raises a number of important issues about the best ways to understand the complex and changing nature of work. The book will be essential reading for those wishing to understand the reality of the contemporary workplace, the diffusion of Japanese management practices, and the various influences brought to bear on the organization of work.

This symposium series book describes women in mid- to upper- level positions within the chemical industry who have been deemed successful, but are relatively unknown on a national level. Success comes in many forms, and it also comes in many positions. The book will highlight women whose careers range from very technical and obvious to those that are not. Some of the key careers include technical directors, eminent scientists, business managers, patent attorneys, bench chemists, entrepreneurs, human resource directors, and journalists.
The goal of this book is to create a resource where women can find a role model, someone with whom they can relate. Profiling women with a wide diversity of experiences and career opportunities allows the reader to find a common connection. Finally the workplace is not perfect; this series book will highlight both the pleasant and unpleasant career experiences which these women underwent.

Over the past century, new farming methods, feed additives, and social and economic structures have radically transformed agriculture around the globe, often at the expense of human health. In Chickenizing Farms and Food, Ellen K. Silbergeld reveals the unsafe world of chickenization-big agriculture's top-down, contract-based factory farming system-and its negative consequences for workers, consumers, and the environment. Drawing on her deep knowledge of and experience in environmental engineering and toxicology, Silbergeld examines the complex history of the modern industrial food animal production industry and describes the widespread effects of Arthur Perdue's remarkable agricultural innovations, which were so important that the US Department of Agriculture uses the term chickenization to cover the transformation of all farm animal production. Silbergeld tells the real story of how antibiotics were first introduced into animal feeds in the 1940s, which has led to the emergence of multi-drug-resistant pathogens, such as MRSA. Along the way, she talks with poultry growers, farmers, and slaughterhouse workers on the front lines of exposure, moving from the Chesapeake Bay peninsula that gave birth to the modern livestock and poultry industry to North Carolina, Brazil, and China. Arguing that the agricultural industry is in desperate need of reform, the book searches through the fog of illusion that obscures most of what has happened to agriculture in the twentieth century and untangles the history of how laws, regulations, and policies have stripped government agencies of the power to protect workers and consumers alike from occupational and food-borne hazards. Chickenizing Farms and Food also explores the limits of some popular alternatives to industrial farming, including organic production, nonmeat diets, locavorism, and small-scale agriculture. Silbergeld's provocative but pragmatic call to action is tempered by real challenges: how can we ensure a safe and accessible food system that can feed everyone, including consumers in developing countries with new tastes for western diets, without hurting workers, sickening consumers, and undermining some of our most powerful medicines?

This third volume continues James Stringer's popular series with another highly entertaining collection of Austin-related stories. This time you can read all about: 'Mugwump' and its journey from Bristol to Cape Town; how Spike Milligan and fellow Goon Peter Sellers nearly fell out over an Austin 12/4; the company's promotional film about the Austin 7 - "The Mighty Atom", and many other colourful and delightfully entertaining stories, which provide the reader with an alternative and untold history of the Austin Motor Car Company.

Environmental Fate and Safety Management of Agrochemicals discusses residue analysis, environmental fate and safety management, environmental risk assessment, metabolism, resistance and management, and advances in formulation and application technology from the academic, government, and industry perspective.
Meaningful ecological and environmental risk assessment of pest control agents is possible only when accurate and credible metabolic and environmental fate data is available. The advent of affordable and sensitive liquid chromatography/mass spectrometry (LC/MS) has greatly increased our ability to detect environmentally relevant metabolites and degradation products following the application of these materials. Furthermore, ecological risk assessment and monitoring of pesticide resistance in field populations has become more feasible and cost effective by employing hig-hroughout molecular diagnostic techniques on the genetic leve3l and LC/MS techniques on the proteomic and meabolomic levels.
Efficient formulations and application technologies have greatly reduced the amount of materials that are required to achieve effective pest control and hence reduce their ecological and environmental impacts. Controlled release, stabilization and dispersion technologies have provided the pest manager with new tools that allow them to use necessary pest control options in "best management strategies."

A clear and lively account of the machinery, innovation and personalities that have shaped the industry that provides the all-essential daily bread. Indispensible for anyone with an interest in industrial history. There is a wealth of literature on the traditional flour milling industry, much of it concerned with the charms of rural settings and ancient crafts, whereas the history of the dramatic changes in milling methods from the 1870s onwards has been somewhat neglected. Written by Glyn Jones, engineer and lecturer in technology, `The Millers' sets out to redress the balance and tells the story of the transformation of the flour milling industry by men of vision with enterprise and engineering skill, from the first experiments with roller mills before 1880 to the sleek, automated flour mills operating at the end of the twentieth century. It is a story of technological endeavour and industrial success. The innovations were revolutionary, with roller mills, purifiers and a variety of sifting and sorting machines replacing millstones and crude sieving equipment. Change was propelled by an increasing demand for white bread, and whiter flour could be produced by roller milling of hard foreign wheats, whereas traditional millstone methods were not suitable for the production of large quantities of branless flour. Henry Simon, who became the pioneering leader of the new field of milling engineering, installed his first roller plant in Manchester in 1878; by 1887 mills on the Simon system could produce enough flour to meet the requirements of 11 million people. The mass production of flour for our daily bread began in earnest. From 1904, the most forceful innovator among British millers was Joseph Rank, who commissioned Henry Simon Ltd to supply new plants at the main ports of Hull, London, Cardiff and Liverpool. The roles played by the other leading millers, many of which are still household names, are also included in this account. Despite the hugely impressive and far-reaching technological advances made by British millers and milling engineers, they have not received the credit they deserve. In truth, they replaced the traditional, basic form of the industry rapidly and effectively, and their inventions transformed milling in Britain and further afield. `The Millers' describes, in a clear and lively way, not only the changes in machinery and processing and the effects on the traditional industry, but the personalities who shaped the trade and the companies they ran, and the myths and legends which have surrounded them. Modern mills, rooted in British innovation and enterprise, are impressive in appearance and striking inside, with machinery that looks smart and is automatically controlled, processing wheat for a range of attractive foods and for the still essential daily bread.

This is the story of how private foreign enterprise in the form of Swedish Lloyd and Swedish America Line, who formed a British company called 'Hoverlloyd', galvanised the British Government in to supporting this new concept in transport through the formation of a British Rail subsidiary called 'Seaspeed'. It is a story, told by those who were there, of how young adventurous men and women, most of whom were in their twenties and early thirties, took on the exciting challenge of getting an operation, in which they all believed had a great future, off the ground. It tells of the difficulties and near disasters, through lack of experience, that nearly wrote off the industry in the early days; the clashes of cultures between the free enterprise and Government operations; and why, after so much early promise, the great adventure with the giant car and passenger carrying hovercraft came to an end. The story begins with the history of Saunders Roe and their involvement as a result of the discovery by Christopher Cockerell in 1953 that big weights could be supported on a cushion of low pressure air and that the concept could be practically applied. Much has already been written about Christopher Cockerell, later Sir Christopher, and the development of the hovercraft by Saunders Roe, as well as the hovercraft industry to the present day. Those relevant parts showing the frustrations and disappointments they too suffered are repeated in this book, together with new material that has come to light, to provide a comprehensive narrative of the hovercraft industry and the giant SR.N4 cross-Channel operations.