First published in 1972, this second edition of Further Education in England and Wales was written to provide a comprehensive account of the character and extent of further education in England and Wales. The book critically analyses the major features of further education at the time of publication, and suggests ways in which it might profitably develop in the years ahead. It provides an important account of the post-war historical background to further education, and examines in detail topics such as the role of polytechnics and the work of the Council for National Academic Awards; the educational implications of the Industrial Training Act; developments in education for business and management; and, the changing pattern of education for art and design. The book also considers the training of teachers for further education, and further education in Wales.

Methods of strawberry cultivation have undergone extensive modification and this book provides an up-to-date, broad and balanced scientific review of current research and emerging challenges. Subjects covered range from plant propagation, architecture, genetic resources, breeding, abiotic stresses and climate change, to evolving diseases and their control. These topics are examined in three sections: - Genetics, Breeding and Omics - covering genetic resources, breeding, metabolomics, transcriptomics, and genetic transformation of strawberry. - Cultivation Systems and Propagation - discusses plant architecture, replanting problems and plant propagation techniques. - Disease and Stress Management - deals with traditional and emerging fungal diseases, their diagnosis and modern biocontrol strategies, and biotechnological interventions for dealing with the challenges of climate change. Strawberry: Growth, Development and Diseases is written by an international team of specialists, using figures and tables to make the subject comprehensible and informative. It is an essential resource for academics and industry workers involved in strawberry research and development, and all those interested in the commercial cultivation of strawberries.

Additional Contributors Include J. E. Maudru, Guy Rorabaugh, Thomas John Schoch, And Many Others.

Additional Contributors Include J. E. Maudru, Guy Rorabaugh, Thomas John Schoch, And Many Others.

This book presents new and significant research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; Biotechnological processes of food production; Choice and design of food packaging materials; Quality control of food production.