The packaging sector is an important global industry, representing about 2% of the Gross National Product (GNP) of the developed countries. The value of the packaging industry is about 345 million euros worldwide, of which Europe represents a third. Fifty per cent of this market is packaging for food. Forecasts suggest that the sector will continue to grow in size and importance Many cooking and preservation processes still largely depend on effective packaging, for example canning, aseptic, sous vide and baking processes. Processes such as drying and freezing would be lost without protective packaging after processing to control product exposure to the effects of oxygen light, water vapour, bacterial and other contaminants. However, modern food packaging no longer has just a passive role in protecting and marketing the product. It increasingly has an active role in processing, preservation

production of plasma cells and memory B cells can be divided into three broad stages: generation of mature, immunocompetent B cells(maturation), activa- Initial Contact between b and T cells tion of mature B cells when they interact with antigen, and differentiation of activated B cells into plasma cells and memory B cells. In many vertebrates, ng humans B-Cell maturation and mice, the bone marrow generates B cells. This process

Managing innovation is a necessary skill for senior management of all food companies producing new raw materials, new ingredients or new consumer products. Company growth and even survival depends on the introduction of successful new products into old and new markets. The dividing line between product success and failure depends on many factors, but the most important are new product qualities, skills and resources of the company, market and marketing proficiency, and an organised product development process

Best practice in product development is a dynamic target. Not only are new practices being developed and refined but the differences in organisations demand the tailored application of these practices. There are eight basic companies, all projects and at all times. But the company philosoph knowledge, skills and assets change; and these changes cause changes in the types of product innovations and the activities in product development Successful companies recognise that product development is an important strategic issue that demands constant attention. There is a need to evaluate the product development performance and the product development success rate

The four basic stages in the PD Process are the same for all food product development, but there are significant differences in the activities, techniques and timings for new product development in the primary production, industrial food processing, and food manufacturing industries Primary production's product development is based on either a breeding process from cultivated varieties or capturing a new species from the wild. The development of new plants, animals and fish takes a great deal of time and depends on times of growing and harvesting There can be a general product concept based on perceived consumer or industrial wants and needs

Contemporary globalization both requires, and permits, the re-casting of international law away from a\society of states \model and towards a model of global society and even global community. By effectively eliminating both time and space factors in social interaction, globalization is changing the nature of global social relations, intensifying the obsolescence of the society of states\model, and demanding al fundamental change in the social theory of international law towards a global society of persons. Because of these changes

基本内容： 附植、分娩机理，妊娠的识别和建立；胎膜和胎盘的作用；妊娠的维持和妊娠母畜的生理变化；妊娠诊断分娩预兆；决定分娩过程的因素；分娩过程；助产；产后期及产后护理。 基本要求： 1、了解胎膜和胎盘的分类、作用；分娩预兆、分娩的特点； 2、掌握孕畜的生理变化；正常分娩的助产、难产及其预防、妊娠诊断的基本方法以及产后护理。 第一节 妊娠识别与胚泡附植 Section 1 Maternal recognition and implantation 第二节 胎膜和胎盘 Section 2 Placenta and embryonic membranes 第三节 妊娠期母体的变化及妊娠诊断 Section3 Maternal physiological changes during pregnancy and pregnancy diagnosis 第四节 分娩 Section 4 Parturition or Labour 第五节 助产及产后护理 Section 5 Artificial interference in normal parturition and nurse of female and newborn

Chapter 4 Objectives After you have read and studied this chapter, you should be able to Define an instantiable class with multiple methods and a constructor. Differentiate the local and instance variables. Define and use value-returning methods. Distinguish private and public methods. Distinguish private and public data members. Describe how the arguments are passed to the parameters in method definitions

Chapter 1 Objectives After you have read and studied this chapter, you should be able to Name the basic components of object-oriented programming. Differentiate classes and objects. Differentiate class and instance methods. Differentiate class and instance data values

Chapter 0 Objectives After you have read and studied this chapter,you should be able to State briefly a history of computers. Name and describe four major components of the computer. Convert binary numbers to decimal numbers and vice versa. State the difference between the low-level and high-level programming languages