02975nam 22005891 450 991046465100332120210730185742.01-57922-821-6(CKB)3710000000057650(EBL)3037606(SSID)ssj0001047729(PQKBManifestationID)12437614(PQKBTitleCode)TC0001047729(PQKBWorkID)11159670(PQKB)10984480(MiAaPQ)EBC3037606(Au-PeEL)EBL3037606(CaPaEBR)ebr10799812(OCoLC)865495033(EXLCZ)99371000000005765020130129h20132013 uy 0engur|n|---|||||txtccrStrategic diversity leadership activating change and transformation in higher education /Damon A. Williams ; foreword by William G. TierneyFirst edition.Sterling, Virginia :Stylus Publishing,[2013]©20131 online resource (498 p.)Description based upon print version of record.1-57922-819-4 Includes bibliographical references and index.""Cover""; ""CONTENTS""; ""ACKNOWLEDGMENTS""; ""FOREWORD""; ""INTRODUCTION: Strategic Diversity Leadership: Activating Change and Transformation in Higher Education""; ""PART ONE: WHY IS DIVERSITY IMPORTANT IN THE NEW MILLENNIUM?""; ""1. DIVERSITY IN THE NEW ECONOMY: Navigating the Perfect Storm""; ""PART TWO: WHAT IS DIVERSITY?""; ""2. TOWARD A TWENTY-FIRST CENTURY DEFINITION OF DIVERSITY""; ""3. HIGHER EDUCATION ORGANIZATIONAL DIVERSITY MODELS""; ""PART THREE: WHAT IS STRATEGIC DIVERSITY LEADERSHIP?""; ""4. WHY DIVERSITY EFFORTS FAIL: The Cheetah and the Wolf""""5. THE ARTFUL SCIENCE OF STRATEGIC DIVERSITY LEADERSHIP""""6. BEING ACCOUNTABLE: Building a Strategic Diversity Leadership Scorecard""; ""7. DEVELOPING AND IMPLEMENTING SUCCESSFUL DIVERSITY PLANS""; ""8. ACTIVATING THE DIVERSITY CHANGE JOURNEY: A National Portrait of Diversity Capabilities in Higher Education""; ""9. DIVERSITY COMMITTEES, COMMISSIONS, AND TASK FORCES""; ""REFERENCES""; ""INDEX""; ""A""; ""B""; ""C""; ""D""; ""E""; ""F""; ""G""; ""H""; ""I""; ""J""; ""K""; ""L""; ""M""; ""N""; ""O""; ""P""; ""Q""; ""R""; ""S""; ""T""; ""U""; ""V""; ""W""; ""Y""Educational equalizationUnited StatesEducational leadershipUnited StatesMinoritiesEducation (Higher)United StatesElectronic books.Educational equalizationEducational leadershipMinoritiesEducation (Higher)378.1/9820973Williams Damon A987422MiAaPQMiAaPQMiAaPQBOOK9910464651003321Strategic diversity leadership2256806UNINA06747nam 2200493 450 991083043130332120230629222913.01-119-04277-11-119-04278-X1-119-04279-8(CKB)4330000000008136(MiAaPQ)EBC6784132(Au-PeEL)EBL6784132(OCoLC)1281965939(EXLCZ)99433000000000813620220711d2021 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierAdvanced fermentation and cell technology /Byong H. LeeHoboken, New Jersey :Wiley-Blackwell,[2021]©20211 online resource (924 pages)1-119-04276-3 Includes bibliographical references and index.Cover -- Title Page -- Copyright -- Contents -- Preface -- Overview on Market Size of Bioproducts and Fundamentals of Cell Technology -- Chapter Part I Microbial Cell Technology -- 1.1 Basic bacterial growth and mode of fermentation -- 1.2 Basic fungal growth -- 1.3 Classical strain improvements and tools -- 1.3.1 Natural selection and mutation -- 1.3.2 Recombination -- 1.4 Modern strain improvement and tools -- 1.4.1 Genome shuffling -- 1.4.2 Recombinant DNA technology -- Summary -- 1.4.3 RNA interference (RNAi) and CRISPR/Cas technology for genome editing -- Summary -- 1.4.4 Molecular thermodynamics and down‐stream processes on bioproducts -- Summary -- 1.4.5 Protein engineering -- Summary -- 1.4.6 Genomics, proteomics, metagenomics, and bioinformatics -- Summary -- 1.4.7 Systems/synthetic biology and metabolic engineering -- Summary -- 1.4.8 Quorum sensing and quenching -- Summary -- 1.5 Bioengineering and scale‐up process -- 1.5.1 Microbial and process engineering factors affecting performance and economics -- 1.5.2 Fermenter and bioreactor systems -- 1.5.3 Mass transfer concept -- 1.5.4 Heat transfer concept -- 1.5.5 Mass and heat transfer practice -- 1.5.6 Scale‐up and scale‐down of fermentations -- 1.5.7 Scale‐up challenges -- Summary -- 1.6 New bioprocesses of fermentation -- 1.6.1 Growth‐arrested bioprocesses -- 1.6.2 Integrated bioprocesses -- 1.6.3 Consolidated bioprocessing (CBP) -- Summary -- Bibliography -- Chapter Part II Applications of Microbial Fermentation to Food Products, Chemicals and Pharmaceuticals -- 2.1 Fermented dairy products -- 2.1.1 Basic knowledge of manufacture of dairy products -- 2.1.2 Genetic engineering of lactic acid bacteria -- Summary -- Bibliography -- 2.2 Fermented meat and fish products -- 2.2.1 Fermented meat products -- 2.2.2 Fermented fish products -- Summary -- Bibliography.2.3 Fermented vegetable and cereal products -- 2.3.1 Fermented vegetable products -- 2.3.2 Fermented cereal products -- Summary -- Bibliography -- 2.4 Organic acids -- 2.4.1 Acetic acid -- 2.4.2 Citric acid -- 2.4.3 Lactic acid -- 2.4.4 Malic acid -- 2.4.5 Fumaric acid -- Summary -- Bibliography -- 2.5 Fermentation‐derived food and feed ingredients -- 2.5.1 Flavors and amino acids -- Summary -- 2.5.2 Sweeteners -- Summary -- Bibliography -- 2.5.3 Vitamins and pigments -- Summary -- Bibliography -- 2.5.4 Microbial polysaccharides and biopolymers -- Summary -- Bibliography -- 2.6 Bacteriocins and bacteriophages -- 2.6.1 Bacteriocins -- 2.6.2 Bacteriophage -- Summary -- Bibliography -- 2.7 Enzymes -- Summary -- Bibliography -- 2.8 Biomass (SCP) and mushrooms -- 2.8.1 Biomass (SCP) -- 2.8.2 Mushrooms -- Summary -- Bibliography -- 2.9 Functional foods and nutraceuticals -- 2.9.1 Probiotics and prebiotics -- 2.9.2 Microbiome -- Summary -- Bibliography -- 2.10 Alcoholic beverages -- 2.10.1 Beer -- 2.10.2 Wine -- Summary -- Bibliography -- 2.11 Other fermentation chemicals -- 2.11.1 Bioethanol -- Summary -- Bibliography -- 2.11.2 Biobutanol -- Summary -- 2.11.3 Biobutanediol -- Summary -- Bibliography -- 2.11.4 Biodiesel -- Summary -- Bibliography -- 2.11.5 Biomethane -- Summary -- Bibliography -- 2.11.6 Biohydrogen -- Summary -- Bibliography -- 2.12 Pharmaceuticals, growth promoters, and biopesticides -- 2.12.1 Antibiotics -- 2.12.2 Antibiotic (or antimicrobial) growth promoters (AGPs) -- Summary -- Bibliography -- 2.12.3 Antitumor drugs -- Summary -- Bibliography -- 2.12.4 Steroids -- 2.12.5 Statins -- Summary -- Bibliography -- 2.12.6 Biopesticides -- Summary -- Bibliography -- Chapter Part III Animal Cell Technology -- 3.1 Animal cell culture -- 3.1.1 Introduction -- 3.1.2 Techniques of RNAi and CRISPR -- 3.1.3 Animal cell lines.3.1.4 Upstream and downstream bioprocessing -- 3.1.5 Strain development of animal cell cultures -- 3.1.6 Applications of animal cell cultures -- 3.2 Transgenic animal bioreactors -- 3.2.1 Introduction and techniques -- 3.2.2 Applications of transgenic animals -- Summary -- Bibliography -- Chapter Part IV Plant Cell Technology -- 4.1 Introduction -- 4.2 Plant tissue culture -- 4.3 Applications of plant tissue culture -- 4.3.1 Traditional plant breeding (non‐recombinant DNA techniques) -- 4.3.2 General media for plant tissue culture -- 4.3.3 Bioreactor types of plant cell cultures -- 4.3.4 Modern plant breeding or Biotech/GM crops (recombinant DNA techniques) -- Summary -- Bibliography -- Index -- EULA."We are in a new era of fermentation and cell culture technologies in which novel techniques and expertise are fast evolving. Fermentation technologies now encompass a broad field which includes the more conventional microbial and enzyme systems that have many applications in the food, biochemical, biomaterial, bioenergy and pharmaceutical sectors. In addition, there has been a growth in new technologies such as genetic engineering, metabolic engineering/systems biology, protein engineering, animal and plant cell based techniques and some bioproducts produced by these new technologies are already successfully commercialized. The requirement for sustainable production of bioenergy and biomaterials is also demanding innovation and the development of novel fermentation concepts, and the continued introduction of new technology demands process development innovation in novel bioreactor design and scale up processes in cell culture systems"--Provided by publisher.FermentationIndustrial microbiologyFermentation.Industrial microbiology.660.28449Lee Byong H.753797MiAaPQMiAaPQMiAaPQBOOK9910830431303321Advanced fermentation and cell technology3995409UNINA