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2 produkter
2 produkter
789 kr
Skickas inom 10-15 vardagar
Museums and Design Practices explores the increasingly critical role that design is playing in museums by focusing on how human-centred design approaches are being embraced and incorporated into their work practices.This book advances “design-as-practice” as a way to acknowledge the technosocial dimension of the working culture of cultural organisations. It reveals how designing is a situated phenomenon that enables museums and galleries to respond in a digitally mature way to emerging contexts and challenges of digital transformation. The original thesis forwarded by the authors is reinforced by reflections shared by leading museum practitioners and designers on the complex and multifaceted nature of human-centred practices found in museums and the various ways they function within their organisational working cultures. The infusion of design into all levels of museum practice demonstrates the capacity to transform how museums approach visitor experience, inclusive collaboration, and knowledge sharing in order to build resilience in the face of change and respond to the ‘wicked problems’ confronting cultural organisations today.Museums and Design Practices is for students and researchers as well as museum practitioners – especially those keen to understand emerging relationships that are forming between digital technology, design and the cultural work of museums. It will also be of interest to researchers and students working in the fields of design, digital culture, and museum studies.
606 kr
Skickas inom 10-15 vardagar
This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard Analysis and Critical Control Points” approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence – which is not always easy an easy task).Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.