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Modern science communication has emerged in the twentieth century as a field of study, a body of practice and a profession—and it is a practice with deep historical roots. We have seen the birth of interactive science centres, the first university actions in teaching and conducting research, and a sharp growth in employment of science communicators. This collection charts the emergence of modern science communication across the world. This is the first volume to map investment around the globe in science centres, university courses and research, publications and conferences as well as tell the national stories of science communication. How did it all begin? How has development varied from one country to another? What motivated governments, institutions and people to see science communication as an answer to questions of the social place of science? Communicating Science describes the pathways followed by 39 different countries. All continents and many cultures are represented. For some countries, this is the first time that their science communication story has been told.
A well-written and exciting historical account of the way in which regional science and the formation of the society associated with the field, Regional Science Association International, developed. It starts with the rise of Hitler, the advent of the Keynesian Revolution, the intense mathematization of economics and relates how an individual's creative thinking effectively combated the strong resistance of conventional social sciences. The text has been written by the founder of the Regional Science Association and current President of the North American Regional Science Council. It is of interest to regional scientists, economists, sociologists, urban- and regional planners, geographers, and transportation researchers.
This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health benefits as well as the health risk for consumption.
This handbook provides thorough, up-to-date information on associations concerned with the fields of librarianship, documentation, information science and archives. The second, completely revised and considerably enlarged edition contains 633 comprehensive and updated entries from over 130 countries. Over 170 new entries documenting the latest trends and developments in the field are included, and an increase of more than 7 % in the number of associations covered. The first part lists internationally active associations in alphabetical order. In the second part, national associations are arranged by country, and listed within the countries alphabetically. The volume includes indexes of names, subjects and official organs. The entries contain the following details: Name, with abbreviation and English translation where available Address with telephone, telex, fax, eMail and URL Functionaries, members of staff Languages, Year of foundation Main field of interest and goals Structure, finances Summary of members (numbers, structure, types of membership) Membership conferences, congresses, publications Activities (e.g. legislative proceedings or educational)
This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition is studied and researched.
This conference was organised by the Third World Academy of Sciences in collaboration with the Canadian International Development Agency. For the 250 female scientist participants from distant lands and diverse cultures from the Caribbean to the Far East, the conference proved a stimulating experience to recognize their strength in terms of numbers and achievements, to forge new links, nationally and internationally, and to demonstrate that science is independent of gender and is no longer an exclusively male-dominated preserve. The first part of the proceedings deals with the global, Third World and national perspectives of the theme “Women and Science” and the second highlights the scientific contributions by Third World women scientists, their personal experiences and scientific reports. The publication of these proceedings would serve as a potentially effective strategy aimed at enhancing the status of women scientists, not only in the Third World but worldwide.