UVM Streaming

Chapt 2 Biological Contamination and FATTOM

This is an introduction to the concept of biological contamination and ends with a discussion of FATTOM. FATTOM is an acronym used to identify means of controlling microbial growth.

Chapter 2 Introduction to Contamination and How Food Becomes Contaminated

Introduction to biological, chemical and physical contamination. Includes examples of how each can occur. Ends with discussion of symptoms associated with food borne illness.

TCS and RTE Food Discussion

This video introduces TCS foods and RTE Foods. Examples of each will be given.

Types of Contamination and Major Factors Leading to Food Borne Illness

This video addresses types of contamination (Chemical, Physical, Biological) as well as major factors related to food borne illnesses.

Chapter 1 Introduction

Introduction to the course, identifying what a food borne outbreak requires as well as identifying negatives associated with food borne illness linked to a restaurant

Principles of HAES

How we incorporate principles of HAES into our daily lives.

Barley to Enzymes on Front Board 10/08

This is a short video that discusses the materials that were on the front of the class room on Oct 08. The flow shows the barley seed out to the enzymes responsible for breakdown of the CHO's in the barley seed.

Germination and Introduction to Kilning

This video looks at what is happening during germination with an emphasis on changes in the kernels enzyme activity. The video ends with an introduction to what the function is of the kilning step

Nutrient Forms: Barley vs Yeast Desired

This video identifies the form the CHO and Proteins are in within the barley kernel and then what the form is that the yeast need. Diastatic Power is introduced.