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Extensão: a universidade plugada na comunidade
A segunda edição do livro conta com colaboração de grandiosos extensionistas da UFGD, UFC, UEG, UFU, UESC, UCDB e UEMS, eles escreveram a partir de suas experiências, reafirmando em seus capítulos como a universidade se encontra plugada na comunidade em suas respectivas territorialidades, geograficamente distantes, mas que mantêm o mesmo da temática exposta neste livro e o da extensão universitária, são abordados por áreas temáticas da extensão à Educação, Comunicação, Meio Ambiente, Tecnologia e Produção, o objetivo é a propagação deste rico conteúdo de forma gratuita, disseminando os conhecimentos trazidos aqui e reafirmando a importância da extensão universitária, não como assistencialismo, mas como plugue direto da universidade para os anseios das comunidades, bem como para sua autossuficiência
Water Ecosystem Services
This book uses ecosystem services-based approaches to address major global and regional water challenges, for researchers, students, and policy makers.
Yeast Biotechnology: Diversity and Applications
I belie ve that the book would provide an overview of the recent developments in the domain of yeast research with some new ideas, which could serve as an inspiration and challenge for researchers in this field. Ne w Delhi Prof. Asis Datta Dec. 24, 2007 F ormer Vice-chancellor, JNU Director, NCPGR (New Delhi) Pr eface Yeasts are eukaryotic unicellular microfungi that are widely distributed in the natural environments. Although yeasts are not as ubiquitous as bacteria in the na- ral environments, they have been isolated from terrestrial, aquatic and atmospheric environments. Yeast communities have been found in association with plants, a- mals and insects. Several species of yeasts have also ...
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Emerging foodborne pathogens
Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens, either newly discovered through more sensitive analytical methods, linked for the first time to disease in humans, or newly associated with a particular food. Designed for microbiologists and quality assurance professionals and for government and academic food safety scientists, this timely reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control.
