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Scientists and the Regulation of Risk : Standardising Control.

Author: David Demortain
Publisher: Cheltenham : Edward Elgar Pub., 2011.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Risks are increasingly regulated by international standards, and scientists play a key role in standardisation. This fascinating book exposes the action of 'invisible colleges' of scientists - loose groups of prominent scientific experts who combine practical experience of risk and control with advisory responsibility - in the formulation of international standards. Drawing upon the domains of medicines, 'novel  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Demortain, David.
Scientists and the Regulation of Risk : Standardising Control.
Cheltenham : Edward Elgar Publishing, ©2011
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: David Demortain
ISBN: 9781849809443 1849809445 1283255383 9781283255387
OCLC Number: 754582199
Description: 1 online resource (284 pages)
Contents: COVER; Copyright; Contents; Figures; Abbreviations; Acknowledgements; 1. Risk regulation --
from controversies to common concepts; 2. Communities, networks and colleges: expert collectives in transnational regulation; 3. From qualifying products to imputing adverse events: a short history of risk regulation; 4. Drawing lessons: medical professionals and the introduction of pharmacovigilance planning; 5. Modelling regulation: HACCP and the ambitions of the food microbiology elite; 6. The value of abstraction: food safety scientists and the invention of post-market monitoring. 7. Exploring invisible colleges: sociology of the standardising scientist8. Scientists, standardisation and regulatory change: the emergent action of invisible colleges; Appendix 1: Research strategy and methodology; References; Index.

Abstract:

Risks are increasingly regulated by international standards, and scientists play a key role in standardisation.  Read more...

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