BIOMATERIAL ENGINEERING (PDT 385/3) - (Elective)

Focusing on a lucrative and increasingly important area of biomedicine, the Biomaterials Fabrication and Processing Handbookbrings together various biomaterials production and processing aspects, including tissue engineering scaffold materials, drug delivery systems, nanobiomaterials, and biosensors. With contributions from renowned international experts and extensive reference lists in each chapter, the volume provides detailed, practical information to produce and use biomaterials. The different facets of biomaterials technology are split into four sections in the book— Part I The development of new materials and devices capable of interacting specifically with biological tissues and the preparation of scaffolds using materials with appropriate composition and structure Part II The necessary materials to create a drug delivery system capable of controlled release and the incorporation of drug reservoirs into implantable devices for sustained controlled release Part III The significant role nanotechnology plays in the biomedical and biotechnology fields Part IV More biomaterials, including synthetic and natural degradable polymeric biomaterials, electroactive polymers as smart materials, and biomaterials for gastrointestinal and cartilage repair and reconstruction

This revision aims to address changes that have taken effect since the publication of the second edition. The most significant change has been in the attitude of industry to concurrent engineering. In 1987, mostly lip service was paid to it; today, it has become general practice in most competitive corporations. In the second edition , the author discussed this as the manufacturing system. In the third edition it becomes the focal point. Concurrent engineering involves the whole product realization process, including product concept, performance criteria, mechanical design and analysis, materials selection, process planning and modeling, production control, automation, assembly, management, and others. An introductory text cannot possibly cover all of these topics, hence the emphasis of the third edition remains on the physical principles and the application of these principles to processes. The major difference relative to the second edition will be the emphasis on interactions between process and design. Capabilities and limitations of processes will be highlighted to show what they mean in terms of design possibilities, and design modifications will be suggested for ease of manufacture. Impact on the environment and possibilities for recycling will be woven into the entire text.

Ten years have passed since this reference’s last edition – making Engineering Properties of Foods, ThirdEditionthemust-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property in the design and operation of important food processing equipment.   Of particular importance is that this latest edition offers seven new chapters – many of which introduce information on groundbreaking new properties. These chapters, along with the inclusion of two revised chapters from previous editions, result in a text that offers nine out of sixteen chapters of new material.  This long-awaited third edition concentrates on a clear, comprehensive explanation of properties and their variations supplemented by abundant, representative information. By providing data in such a succinct and cogent manner, this comprehensive reference allows you to fully immerse in its depth and breadth of scope, while fully holding interest in the text.