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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
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.
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.
This interactive workshop lays out guidelines for a successful interview. The sessions ends with student questions at 1:00:27.