This discerning and detailed Research Handbook examines the law of trademarks, unfair competition, and dilution from a variety of law and economics perspectives. With a comprehensive exploration of trademarks and trademark law, it provides an excellent illustration of the analytical diversity that the law and economics approach can bring to legal issues.

The advent of new biotechnologies implies significant changes in the world, both biologically and industrially. Biologically, these new technologies represent changes on a scale never before witnessed in the context of evolutionary systems. How these systems will respond to these changes is uncertain and potentially very significant. The first part of this volume addresses these issues in a series of chapters considering the manner in which societies might analyse and manage these systemic responses to biotechnological changes. The second part of the volume addresses the industrial issues concerning biotechnologies. One of the primary motivations for these changes is to enhance the appropriability of the value of innovation occurring within the life sciences sectors. Changing to a property rights-based system of biotechnology has implications for the nature of research and development within these sectors, and the diffusion and distribution of its benefits across the globe. Another set of chapters in this volume sets out a framework for considering these important industrial issues. The volume is the outcome of a two-year project on the economics of managing biotechnologies in agriculture. It is recommended to academics and policy makers interested in the issues concerning society's options in the management of this process of technological change.

The intimate apparel business is undergoing major technological change. New measurement and design techniques, combined with innovative materials and production methods, are transforming the range, quality and applications of women's lingerie. This important book provides an authoritative review of these developmentsAfter an introductory chapter on the concept of body beauty, a first group of chapters discuss innovations in the manufacture of brassieres, including developments in breast measurement and sizing, innovations in bra design and improvements in bra pattern technology. The following sequence of chapters reviews key developments in girdles. Topics discussed include innovations in girdle design and use and research on the physiological effects of body shapers. The book concludes by assessing developments in intimate apparel with special functions such as sports bras, and innovation in knitted and seamless intimate apparel.Innovation and technology of women's intimate apparel is a standard reference for designers and engineers working in this important area of the textile industry. - Reviews the technological and innovative developments of ladies intimate apparel - Describes the research principles and scientific understandings of size, materials, pattern and fit to achieve functional and technical design - Written by leading experts in the field

This timely book presents the latest scholarly research on the integration of Information Communications Technology (ICT) for enhanced STEM education in African schools and universities. Featuring critical discussion and illustration of key data-led arguments, this volume gives a comprehensive picture of the breadth, complexity, and diversity of issues present in different African countries. It highlights a diverse range of topics such as approaches to ICT integration, the use of digital technologies to support inquiry-based learning, teacher development, and contextual issues in ICT integration for STEM education. Chapters feature contributions and shared experiences from prominent science educators and researchers from across African regions, and demonstrate findings and reflections on emerging trends, pedagogical innovations, and research-informed practices on ICT integration in STEM education. Offering cutting-edge research on STEM and digital education in Africa, the book will appeal to researchers, postgraduate students, and scholars in the fields of STEM education, ICT education, digital education, and pedagogy.

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.