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This is an overview of the basics of cheesemaking.

Learn how to unboil an egg!

In this screencast, we provide tips for the process of reading and then writing the short response.

Dr. Laura Almstead explores the structure and function of gluten.

In this video, Dr. Almstead explains starch chemistry.

Here is a brief introduction to help you navigate the hybrid portion of NFS 53.

This final introductory video by Dr. Almstead will cover carbohydrates and lipids.

In this lecture, Dr. Almstead discusses water and proteins.