Test Scoring - Bog - Hardback

Provides a summary of trad. & modern psychometrics pertaining to scoring tests. Intended for researchers & students in ed & social sciences interested in integration of ed assess & policy, test design & development & procedures for test admin & scoring.

Fennema's Food Chemistry - Bog - Paperback

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennemäs Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and..

New Food Product Development - Gordon W. Fuller - Bog - Taylor & Francis Inc - Plusbog.dk

About the Second Edition: "… a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace…. delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace.… [a] should-have reference book for anyone involved in developing new food products working in or with the food industry." —Journal of Product Innovation Management, Vol. 23, No. 3 See what’s new in the Third Edition: - - Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing - Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint - Cohesive overview of all aspects of new food product development technologies and advances - In-depth review of techniques of new product development and simulated test markets - Expanded discussion of the problems specific to product development for the food service industry - With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.

Food Safety and Toxicity - Bog - Hardback

Examines the various problems and changes in food safety and toxicity. From a natural science viewpoint, this book takes on challenging and important topics impacting food researchers, regulators, producers, healthcare providers, educators, and consumers.

Introducing Food Science - Andrew D. Clarke - Bog - Taylor & Francis Inc - Plusbog.dk

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back , Remember This!, and Looking Ahead , it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What’s New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

Education in a Federal UK - - Bog - Taylor & Francis Inc - Plusbog.dk

Britain’s two recent referenda - on Brexit (2016) and on Scottish independence (2014) - have raised in the public mind fundamental questions about the future of the UK. It seems that for the first time, the public, the media and the political elite have woken up to the fact that in different parts of the UK, there are different histories, different aspirations and different imagined futures in relation to a whole range of vitally important political issues. But what the public debate often fails to recognise is that in many areas of public life – perhaps especially education – the UK is already a federal state and in key respects has been so for many years. The aim of this volume is therefore to take stock: to try and capture what the current state of educational policy and practice is across the whole of the UK. This has been achieved by commissioning two different papers from each of the four countries – Wales, Scotland, Northern Ireland and England. The first is an overview, exploring the distinctive history, principles and current policies of each country. The second paper has been specifically chosen as a case study of a key policy that highlights the distinctiveness of each country – the Foundation Phase for Wales, assessment policy in Scotland, ‘shared education’ initiatives in Northern Ireland and higher education policy in England. Taken together these eight papers give an important insight into the complexities of educational policy and practice across the whole of the UK today. This volume was originally published as a special issue of Oxford Review of Education .

Introduction to Food Biotechnology - Bog af Perry Johnson-Green - Hardback

Describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Suitable for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, this book provides explanations of various technically difficult aspects of biotechnology.

Food Microbiology Laboratory - Bog af Lynne McLandsborough - Paperback

Based on lab experiments developed for food science and microbiology courses at the University of Massachusetts, this manual presents well-tested and outlined experiments for use in a one-semester introductory food microbiology course. It also features 14 exercises that incorporate traditional and rapid method testing techniques.

Food Safety Regulatory Compliance - Preston W. Blevins - Bog - Taylor & Francis Inc - Plusbog.dk

The global sourcing of ingredients has created complex supply chains, significant management challenges, and additional regulatory compliance requirements. This places tremendous pressure on food manufacturers, many of whom lack the knowledge, concepts, techniques, and procedures to comply with these increased requirements. Providing a roadmap for leveraging existing investments in food safety regulatory compliance into superior inventory management, Food Safety Regulatory Compliance: Catalyst for a Lean and Sustainable Food Supply Chain explains how to implement Lean operating principles to determine what needs to be improved, in what sequence improvements must be addressed, how one improvement feeds another, and the prerequisites for each improvement. Based on the author’s experience working with hundreds of manufacturers, the book discusses cause-and-effect thinking, data accuracy, process simplification, process reliability, and workforce development. It includes how-to recommendations for implementing best practices to achieve these goals. These recommendations come together in the discussions on Batch-Process ERP (Enterprise Resource Planning) and also the Lean Management System and the useful techniques within it. The author also discusses the rapidly developing business requirement of sustainability, which is quickly moving from an optional, voluntary, and "nice to do" status to a "must do" status. The book can be read in whole or in part by everyone from the CEO to the factory floor supervisor; the language is nontechnical. But, to aid comprehension, each chapter concludes with an extensive quiz, and the appendix has definitions that will be new vocabulary for many. Normally large companies have the resources to fund the implementation of best practices, smaller companies less so. This book benefits both. In the case of the small- to medium-size manufacturer, it is a roadmap, and for the major corporation it is a tool to help assist their supplier community. It can help any organization achieve world-class excellence in operations and supply-chain management.

Food Quality Assurance - Principles and Practices - Bog af Inteaz Alli - Hardback

The field of food quality assurance has evolved substantially. These include Quality Systems (ISO 9000) and HACCP. This book integrates the principles, practices, and terminology of food safety systems with those of quality management systems to provide an understanding of a single food quality management system.

Principles of Food Toxicology - Tonu Pussa - Bog - Taylor & Francis Inc - Plusbog.dk

Plastics in Food Packaging Conference - Bog af Plastics Instit - Paperback

This book contains papers, presented at the eighth annual FoodPlas conference held in Orlando, Florida in 1991, on the role of plastics in supermarkets, food processors and food companies, and on the regulations and design for plastics packaging.

Fundamentals and Operations in Food Process Engineering - Bog af Susanta Kumar (Indian Institute of Technology Das - Hardback

The book deals with basic engineering principles and transport processes applied to food processing, followed by specific unit operations. It focuses on the fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing.

Food Process Design and Evaluation - Bog af Rakesh Kumar Singh - Hardback

Food Process Design and Evaluation - Bog af Rakesh Kumar Singh - Hardback

The Future of Test-Based Educational Accountability - Bog af Katherine Ryan - Hardback

Identifies and analyzes the key issues associated with test-based educational accountability and to chart the future of educational accountability research. This book discusses issues such as validity, test equating, growth modelling, fairness for special populations, causal inferences, and misuses of accountability data.

Introduction to Food Process Engineering - Gustavo V. (washington State University Barbosa Canovas - Bog - Taylor & Francis Inc - Plusbog.dk

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition , by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: - Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions

Food Microbiology - - Bog - Taylor & Francis Inc - Plusbog.dk

A broad overview of foodborne infectious diseases, this book covers recent outbreaks, highlighting the food sources and pathogens involved. It also examines foodborne infectious diseases in travelers that are not commonly seen in the United States, outbreak investigation, sources and vehicles of foodborne pathogens as well as diagnosis, treatment, and prevention of foodborne infectious diseases. The authors explore the relationship between antibiotic use in animal food and its effects on human health, and the use of "good bacteria" in food to promote health and treat disease.