UVM Continuing and Distance Education

By: csmanley

UVM Continuing and Distance Education: The Pursuit of Better

Introduction to Food Chemistry Part Two

By: atrubek

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

Introduction to Food Chemistry Part Three

By: atrubek

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

Introduction to Hybrid Portion of BCF 53

By: atrubek

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

Zheran Zhu, Andy, Video Log 1. Jan 26, Module 1

By: zzhu7

How to die well, what can we do to die well, can young blood, grade A,

Starch Chemistry and Potatoes

By: atrubek

In this video, Dr. Almstead explains starch chemistry.

Antonio Banderas' interview: Phonology

By: garodrig

Antonio Banderas' interview: Phonological features

Solow 1c

By: nmathieu

Effect of the saving rate.

Sture Hansson: University of Vermont Marsh Professor Lecture The Good, the Bad, and the Ugly: On Algal Blooms in the Baltic Sea

By: presdent

Blue-green algal blooms are common in the Baltic Sea as well as in many lakes, and they are often seen as a nuisance and an indication of environmental degradation. But because something is ugly does not necessarily mean that it's also bad. Can cy...