Science 3.0

Real Science, Real Knowledge

Frank Miedema

Frank Miedema

Distributed for Amsterdam University Press

168 pages | 4 1/2 x 8 | © 2012
Paper $26.00 ISBN: 9789089644374 Published March 2013 For sale only in the United States, its dependencies, the Philippines, and Canada
When people think of a scientist, they often think of someone who has his or her head in the clouds, motivated by an entirely untainted desire for the pursuit of knowledge and truth. In Science 3.0, Frank Miedema casts aside these beliefs about scientists as needlessly naïve, and instead suggests that we rebuild our idea of the sciences, particularly the life sciences, with today’s economic reality in mind.
This book is a frank discussion of the impact of external forces on the sciences, dealing with topics as diverse as social media for the scientist, the role of academic independence, and the tension between university and business. Miedema also shows the way science shapes both economic and social progress in modern society, and how increasing pressure to solve real-world problems has forced scientists out of the ivory tower and into the corporate world. Sharply observed and exceptionally well-researched, Science 3.0 provides scientists with a powerful overview of their field that is singular in its candor and breadth.  

Contents
1. The players and the game: A brief introduction to science
2. Louis Pasteur, the end of a myth
3. The foundations of science called into question?
4. The credibility of the modern scientist
5. Science in literature: A slice of scientific life
6. The longing for Solomon’s House
7. On the economics of scientific research: Scientists breed at a much faster rate than money does
8. University and industry, a dangerous liaison
9. Sceptical fatalist or sophistic debater? On integrity and academic independence
10. Scientific opinion in the age of Facebook and Twitter
11. Real knowledge please! Science and democracy

References
For more information, or to order this book, please visit http://www.press.uchicago.edu
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