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.

Starch Chemistry and Potatoes

By: atrubek

In this video, Dr. Almstead explains starch chemistry.

Proteins in the Context of Gluten

By: atrubek

Dr. Laura Almstead explores the structure and function of gluten.

How to UnBoil an Egg

By: atrubek

Learn how to unboil an egg!

Dairy and Cheese Chemistry

By: atrubek

This is an overview of the basics of cheesemaking.

Population Ecology Basics

By: mmcdonal

Some basic terminology and concepts for understanding population ecology

Decoction Basic Concepts

By: tpritcha

Intro to Decoction Method of Mashing