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Results for: 'Improving Food Agency For Young Adults'
Zheran Zhu, Andy, Video Log 1. Jan 26, Module 1
How to die well, what can we do to die well, can young blood, grade A,
Safely Selling Local Food at Farm Stands and CSAs during COVID-19, 5/6/20 Webinar (audio only)
Demand for local food is surging, and many Vermont farms are heeding the call to feed their communities. They have adapted time and again to the evolving COVID-19 situation to ensure the safety of their food, customers, employees, and farms. Theyâ...
The Consumption of Dairy in the Young and the Risk of Developing Type 1 Diabetes
A Culinary Lens on Agritourism
Food is an ultimate connector and a big part of why we travel. We share stories, form relationships and build communities around the table, and through our culinary traditions. In this gathering, we will hear stories from around the world of the r...
Types of Contamination and Major Factors Leading to Food Borne Illness
This video addresses types of contamination (Chemical, Physical, Biological) as well as major factors related to food borne illnesses.
July 15 (Video #17) Enhanced Spore Cycle and Spore Former Food Spoilage
spore cycle enhanced and food spoilage from spore formers
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.