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Dairy and Cheese Chemistry
This is an overview of the basics of cheesemaking.
How to UnBoil an Egg
Learn how to unboil an egg!
Tips for Writing Prompts
In this screencast, we provide tips for the process of reading and then writing the short response.
Proteins in the Context of Gluten
Dr. Laura Almstead explores the structure and function of gluten.
Starch Chemistry and Potatoes
In this video, Dr. Almstead explains starch chemistry.
Introduction to Hybrid Portion of BCF 53
Here is a brief introduction to help you navigate the hybrid portion of NFS 53.
Introduction to Food Chemistry Part Three
This final introductory video by Dr. Almstead will cover carbohydrates and lipids.
Introduction to Food Chemistry Part Two
In this lecture, Dr. Almstead discusses water and proteins.