Titlebook: Regulating Artificial Intelligence; Thomas Wischmeyer,Timo Rademacher Book 2020 Springer Nature Switzerland AG 2020 Artificial Intelligenc

Ventricle

https://doi.org/10.1007/978-3-030-32361-5Artificial Intelligence; AI regulation; Algorithms; Anti-discrimination Law; Internet of Things; Privacy;

dainty

Thomas Wischmeyer,Timo RademacherComprehensively covers the legal framework for Artificial Intelligence.Formulates detailed policy proposals for the future regulation of Artificial Intelligence.Brings together a group of top scholars

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constellation

hapter explores my experience of food education in English schools and how it has evolved from domestic science in the 1970s through being part of design and technology (D&T) in the national curriculum to more recent trends where the subject has separated from D&T with the introduction of General Ce

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Extemporize

design and technology (D&T) and in particular the food technology education element. I am going to reflect on previous research in 2009 on teaching food education with university initial teacher education (ITE) trainee teachers. I will then replicate this research to explore if, and how, the result

鎮(zhèn)壓

Nikolaus Marsch for design and technology (D&T) and for food technology, food education is going through a crisis in secondary schools..These changes are in the context of the government’s new school accountability measures—Progress 8 and Attainment 8 (Department for Education, 2016)—and the privileging of academi

厭惡

Christian Ernstlsifiers are used in bread formulas to improve dough handling and the product’s overall quality. This results in improvements in machinability, shelf life and loaf volume. Emulsifiers have two major functions in yeast-raised products: dough conditioning/strengthening; and shelf life extension, or “c

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某人

Alexander Tischbirek naturally occurring membrane, which allows solid fat to be dispersed into an aqueous phase. Early food formulations for butter, cheese, whipped cream and ice cream took advantage of these natural emulsifiers. The invention of mayonnaise as a cold sauce in France utilizes egg lipoproteins and phosph