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Science Education in Canada
This book offers a meso-level description of demographics, science education, and science teacher education. Representing all 13 Canadian jurisdictions, the book provides local insights that serve as the basis for exploring the Canadian system as a whole and function as a common starting point from which to identify causal relationships that may be associated with Canada’s successes. The book highlights commonalities, consistencies, and distinctions across the provinces and territories in a thematic analysis of the 13 jurisdiction-specific chapters. Although the analysis indicates a network of policy and practice issues warranting further consideration, the diverse nature of Canadian scien...
State and Market in Higher Education Reforms
Universities have never been static. Even so, it is fair to say they have experienced a most radical transformation in the past twenty years. During this period, the role and responsibility of the state generally have been broadly limited while allowing ‘market forces’--private ownership and control--more influence. But even where the state is still the main provider or funder, it relies increasingly on ‘market mechanisms’, for example contractual relations between state and institutions, competition among providers for resources, and external assessment of ‘outputs’ which means the results or impact of what universities do, in particular teaching and research. The new terminolog...
Allergen Management in the Food Industry
This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
