This volume collects the best papers presented at the 2019 Conference SIEV (Italian Society of Appraisal and Valuation) on the Science of Evaluation foundations, actuality, and prospects. The book consists of twenty-six papers and is organized into four parts: the first one collects reflections on the nature of the value judgement, on the truth of the evaluative statement, and on the authenticity its contents, the values; the next three present operational experiences in the three fields of natural, urban and cultural heritage where the knowledge of the value of the human space, supports decisions and policies, highlighting feature concerning: value and valuations in the dialectic between earth and the city; the value bearers between heuristic and normatively; the role of valuation for the complementarity of rules and creativity.

This book analyses the possible regionalization of global value chains, particularly in manufacturing. Amidst calls for an industrial renaissance in Europe and a resurgence of manufacturing jobs in the United States, the dynamics of global value chains have been reshaped by global pandemics, geopolitical tensions, and increased automation.

This book provides an insider’s overview of the emerging Chinese biopharma sector, its dynamics and trends, first bust and boom cycle, long-term perspectives, and how as a foreign company or investor to tap into this. China has gone from a country with no innovation in drug discovery, to a country which starts to out-license its biopharma technology to the rest of the world. The Chinese biopharma sector is only a decade old, but it already has become a new driver of growth and value. The book takes a closer look at what drives Chinese innovation in the biopharma sector, how to deal with this innovation, and what opportunities and challenges this provides for foreign companies. The book also takes a deep dive into its first biopharma boom and bust cycle, and what it means for the sector. It also explains what deals Chinese biopharma companies and investors are looking for, what works and what doesn’t, and how as a foreign company can tap into the world’s second largest healthcare market.

This 2-volume book highlights cutting-edge ecodesign research and covers broad areas ranging from individual product and service design to social system design. It includes business and policy design, circular production, life cycle design and management, digitalization for sustainable manufacturing, user behavior and health, ecodesign of social infrastructure, sustainability education, sustainability indicators, and energy system design. Featuring selected papers presented at EcoDesign 2021: 12th International Symposium on Environmentally Conscious Design and Inverse Manufacturing, it also includes diverse, interdisciplinary approaches to foster ecodesign research and activities. In the context of Sustainable Development Goals (SDGs), in particular SDG 12 (Responsible Consumption and Production), it addresses design innovations for sustainable value creation, considering technological developments, legislation, and consumer lifestyles. Further, the book discusses the conceptof circular economy, which aims to develop circular business models for resource efficient society by taking advantage of digital technologies including artificial intelligence, internet of things, digital twin, data analysis and simulation.

This book provides new knowledge about the nutrition and metabolism, as well as the roles of nutrients in the immunity, health, and management of companion animals (dogs and cats). The domestic dog (facultative carnivore) and the domestic cat (obligate carnivore) have evolved differentially in their digestive tract, nutrition, metabolism, chemical sensing, and feeding behavior. These animals have been human companions for at least 12,000 and 9,000 years, respectively, and continue to contribute to the mental health and well-being of children, adolescents, and adults. Both dogs and cats have become increasingly popular in many countries and worldwide over the past decades. Comprehensive update about how the animals utilize dietary nutrients for optimum growth, development, and health is beneficial for their owners, as well as students and researchers.

Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, which most know as sourdough bread. This bread is still widely manufactured at farm level across Europe and worldwide, being highly appreciated by consumers for its distinct flavor, texture, healthy attributes and natural origin.