Is a widening “skills gap” in science and math education threatening America’s future? That is the seminal question addressed in The U.S. Technology Skills Gap, a comprehensive 104-year review of math and science education in America. Some claim this “skills gap” is “equivalent to a permanent national recession” while others cite how the gap threatens America’s future economic, workforce employability and national security. This much is sure: America’s math and science skills gap is, or should be, an issue of concern for every business and information technology executive in the United States and The U.S Technology Skills Gap is the how-to-get involved guidebook for those executives laying out in a compelling chronologic format: The history of the science and math skills gap in America Explanation of why decades of astute warnings were ignored Inspiring examples of private company efforts to supplement public education A pragmatic 10-step action plan designed to solve the problem And a tantalizing theory of an obscure Japanese physicist that suggests America’s days as the global scientific leader are numbered Engaging and indispensable, The U.S. Technology Skills Gap is essential reading for those eager to see America remain a relevant global power in innovation and invention in the years ahead.
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants – from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.