In recent years governments and scientific establishments have been encouraging the development of professional and popular science communication. This book critically examines the origin of this drive to improve communication, and discusses why simply improving scientists' communication skills and understanding of their audiences may not be enough. Written in an engaging style, and avoiding specialist jargon, this book provides an insight into science's place in society by looking at science communication in three contexts...
Cell Scientists: Discovering How Cells Work (Science Readers: Life Science)Connect content-area literacy and science with differentiated readers featuring lab activities and profiles of related scientitists.
British scientist Robert Hooke built an early microscope and was the first scientist to observe cells and give them their name.
Medicine Today: 2000 to the PresentMany people take for granted that physicians know what they are doing, but every day scientists must make very difficult decisions. Just because scientists can harvest stem cells, doesn't mean that they should; and while one day nanotechnology might mean a little 'nanobot' can be turned into a blood vessel to clean out the arteries, there are some ethical and environmental issues that must be considered first.
Remembering Sir J C BoseThe year 2008 marks the centennial birth anniversary of Sir Jagadish Chandra Bose who, at a relatively young age, established himself among the ranks of European scientists during the heyday of colonial rule in India. He was one of those great Indian scientists who helped to introduce western science into India. A physicist, a plant electrophysiologist and one of the first few biophysicists in the world, Sir J C Bose was easily 60 years ahead of his time and much of his research that was ignored during his lifetime is now entering the mainstream.
Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods. This book provides leading edge research in this field.
