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

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.

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

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.

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.

An exploration of fashion through the ages that asks what our clothing reveals about ourselves and our society.

Dress codes are as old as clothing itself. For centuries, clothing has been a wearable status symbol; fashion, a weapon in struggles for social change; and dress codes, a way to maintain political control. Merchants dressing like princes and butchers’ wives wearing gem-encrusted crowns were public enemies in medieval societies structured by social hierarchy and defined by spectacle. In Tudor England, silk, velvet, and fur were reserved for the nobility, and ballooning pants called “trunk hose” could be considered a menace to good order. The Renaissance-era Florentine patriarch Cosimo de Medici captured the power of fashion and dress codes when he remarked, “One can make a gentleman from two yards of red cloth.” Dress codes evolved along with the social and political ideals of the day, but they always reflected struggles for power and status. In the 1700s, South Carolina’s “Negro Act” made it illegal for Black people to dress “above their condition.” In the 1920s, the bobbed hair and form-fitting dresses worn by free-spirited flappers were banned in workplaces throughout the United States, and in the 1940s, the baggy zoot suits favored by Black and Latino men caused riots in cities from coast to coast.

Even in today’s more informal world, dress codes still determine what we wear, when we wear it—and what our clothing means. People lose their jobs for wearing braided hair, long fingernails, large earrings, beards, and tattoos or refusing to wear a suit and tie or make-up and high heels. In some cities, wearing sagging pants is a crime. And even when there are no written rules, implicit dress codes still influence opportunities and social mobility. Silicon Valley CEOs wear t-shirts and flip-flops, setting the tone for an entire industry: women wearing fashionable dresses or high heels face ridicule in the tech world, and some venture capitalists refuse to invest in any company run by someone wearing a suit.

In Dress Codes, law professor and cultural critic Richard Thompson Ford presents a “deeply informative and entertaining” (The New York Times Book Review) history of the laws of fashion from the middle ages to the present day, a walk down history’s red carpet to uncover and examine the canons, mores, and customs of clothing—rules that we often take for granted. After reading Dress Codes, you’ll never think of fashion as superficial again—and getting dressed will never be the same.

The foodservice industry is a fundamental part of the hospitality and tourism industries, and contributes to essential guest experiences and the meeting of guests' expectations of service excellence. It encompasses all operations involved in preparing and serving food and beverages to customers away from their homes. Understanding the fundamental components of foodservice management will enhance capabilities and ensure business success. Foodservice management: an African perspective offers an in-depth analysis of the integrated complexities of various types of food and beverage service organisation. Foodservice management: an African perspective provides an overview of the foodservice industry before addressing the organising and control functions, then progresses to the more strategic aspects. Foodservice management: an African perspective is aimed at students studying towards a qualification in the fields of hospitality, culinary, food and beverage or consumer sciences at either higher certificate, diploma or bachelor's level. This textbook is also suitable for courses in foodservice management at TVET colleges. Susina Jooste has over 20 years of experience in higher education and programme development for culinary and hospitality specialisation. She has previously been the owner and director of a private higher education institution which offered qualifications in hospitality and events management, and in hospitality education. She currently serves as research and development specialist at the NID Training NPC and is a director of the South African Culinary and Hospitality Educators Forum.

In this thoroughly updated second edition, Matthias Herdegen provides a comprehensive and contemporary assessment of the regulation of biotechnology processes and products from an international and comparative perspective, complete with analysis of intricate legal and ethical debates. Considering recent advances in biotechnology, this new edition explores how regulatory approaches to controversial issues such as stem cell research, cloning and gene therapy differ across jurisdictions due to conflicting values and risk perceptions. Reflecting on current developments, the book explores the interaction between biotechnology and different fields of law, including: human rights, intellectual property, trade law and environmental law. In doing so, Herdegen investigates complex concerns such as balancing commercial interests with socio-cultural considerations and ensuring respect for human dignity in the pursuit of biomedical research. Furthermore this new edition includes examination of recent developments in areas such as genome editing, biomedicine, COVID-19 vaccines, and patents on essentially biological products, with an entirely revised section on biobanks. Providing a concise and accessible guide to a complex field of international law, this book will be of great value to those researching the law and regulation of biotechnology, biomedicine and biodiversity both within the EU and at an international level. Practicing lawyers will also benefit from a diverse array of sources from a range of legal systems.

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?

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 book examines patent law and policy in biotechnology across the full lifecycle of the patent, focusing on the patent bargain and the public interest. It considers the central issues of how to strike an effective balance of rights, and whether public interest is adequately safeguarded - two issues that are particularly important in areas of rapidly emerging technology. Expert contributors are brought together to explore patent eligibility in biotechnology, focusing on the fields of precision medicine, biofabrication and non-invasive prenatal testing. Chapters also explore the construction and coherence of exceptions to patentability,an examination of FRAND licensing in the context of the internet of medical things, and the possibility of using licensing to encourage or ensure the ethical use of patented technologies. With its carefully constructed analysis, this book will be an excellent resource for academic researchers, and students, in the fields of biotechnology law, pharmaceutical law and intellectual property law. It will also be useful for legal practitioners and policymakers, as well as charitable bodies and non-governmental organisations.

Large-scale adverse health and developmental outcomes related to tobacco affect millions of people across the world, raising serious questions from a human rights perspective. In response to this crisis, this timely book provides a comprehensive analysis of the promotion and enforcement of human rights protection in tobacco control law and policy at international, regional, and domestic levels. This thought-provoking book offers significant new insights to the topic, laying the foundations for a human rights based approach to tobacco control. Addressing the function of law as a tool to help combat one of the major public health challenges facing society, contributions by global scholars rebut human rights claims presented by the tobacco industry. Emphasis is instead placed upon the human rights of vulnerable individuals, children in particular, as a result of smoking and exposure to second-hand smoke. Illustrating ways in which the right to health can be advanced with regards to tobacco control, smoking and the use of e-cigarettes, this important book will be a vital resource for human rights and health law scholars and practitioners as well as policy makers in public health law. Contributors include: D. Barrett, D. Beyleveld, O.A. Cabrera, A. Constantin A. Garde, M.E. Gispen, L. Gruszczynski, J. Hannah, S. Karjalainen, L. Lane, S. Lierman, A.L. McCarthy, A. Mitchell, S. Negri, O. Nnamuchi, M. Roberts, A. Schmidt, M. Sormunen, A. Taylor, B. Toebes, M. van Westendorp, Y. Zhang

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.