In recent years, our world has experienced a profound shift and progression in available computing and knowledge sharing innovations. These emerging advancements have developed at a rapid pace, disseminating into and affecting numerous aspects of contemporary society. This has created a pivotal need for an innovative compendium encompassing the latest trends, concepts, and issues surrounding this relevant discipline area. During the past 15 years, the Encyclopedia of Information Science and Technology has become recognized as one of the landmark sources of the latest knowledge and discoveries in this discipline. The Encyclopedia of Information Science and Technology, Fourth Edition is a 10-volume set which includes 705 original and previously unpublished research articles covering a full range of perspectives, applications, and techniques contributed by thousands of experts and researchers from around the globe. This authoritative encyclopedia is an all-encompassing, well-established reference source that is ideally designed to disseminate the most forward-thinking and diverse research findings. With critical perspectives on the impact of information science management and new technologies in modern settings, including but not limited to computer science, education, healthcare, government, engineering, business, and natural and physical sciences, it is a pivotal and relevant source of knowledge that will benefit every professional within the field of information science and technology and is an invaluable addition to every academic and corporate library.

This report examines digitalisation’s effects on science, technology and innovation and the associated consequences for policy. In varied and far-reaching ways, digital technologies are changing how scientists work, collaborate and publish.

Academic conferences: Management, Economics, Business and Marketing (IAC-MEBM) Engineering, Robotics, IT and Nanotechnology (IAC-ERITN) Global Education, Teaching and Learning (IAC-GETL)

Three-dimensional printing, or additive manufacturing, is an emerging manufacturing process. Research and development are being performed worldwide to provide a better understanding of the science and technology of 3D printing to make high-quality parts in a cost-effective and time-efficient manner. This book includes contemporary, unique, and impactful research on 3D printing from leading organizations worldwide.

In our digital era, harnessing innovations and emerging technologies to support teaching and learning has been an important research area in the field of education around the world. In science/STEM education, technologies can be leveraged to present and visualize scientific theories and concepts effectively, while the development of pedagogic innovations usually requires collective, inter-disciplinary research efforts. In addition, emerging technologies can better support teachers to assess students’ learning performance in STEM subjects and offer students viable virtual environments to facilitate laboratory-based learning, thereby contributing to sustainable development in both K-12 and higher education.

The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. Together, the 5 volumes will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.

3D Printing of Foods “p>Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of “food printability,” the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which food processing techniques, combined with 3D food printing, gives rise to a range of synergistic applications. In addition to treatments of safety challenges and research requirements, the book tackles food industry market trends and consumer preferences, as well as the globalization of printed foods and consumer perception of 3D printed foods. 3D Printing of Foods also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing. Readers will also find: Thorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability In-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods Practical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing Comprehensive explorations of 4D printing technology and the applications of 3D food printing technology Perfect for 3D printing professionals and enthusiasts, as well as food scientists, 3D Printing of Foods is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential.