Results for: 'Basic Concepts of Foods'
This is an overview of the basics of cheesemaking.
Introduction to Food Chemistry Part Two
In this lecture, Dr. Almstead discusses water and proteins.
Introduction to Food Chemistry Part Three
This final introductory video by Dr. Almstead will cover carbohydrates and lipids.
Proteins in the Context of Gluten
Dr. Laura Almstead explores the structure and function of gluten.
In this screencast, we provide tips for the process of reading and then writing the short response.
In this video, Dr. Almstead explains starch chemistry.
Learn how to unboil an egg!
Introduction to Hybrid Portion of BCF 53
Here is a brief introduction to help you navigate the hybrid portion of NFS 53.
Intro to Decoction Method of Mashing