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.

Creating an Open Access Impact Within and Beyond the University

By: schwrks

A growing movement is using tools such as open access journals and repositories to transform scholarly communications on a global scale. Open access refers to literature and published research results that are made available online without access ...

Group 22: Food Shelves

By: kpokorny

Katelyn Pokorny, Sierra Jones, Raymond Curtis, Coco Mengyao

ECON 011 Group 22

By: kpokorny

Katelyn Pokorny, Ray Curtis, Sierra Jones, and Coco Mengyao

Group 22 Food Shelves

By: kpokorny

Katelyn Pokorny, Sierra Jones, Raymond Curtis, Coco Mengyao

Business plan

By: 01ablanc

Dnp leadership business plan

Migrant Farmworkers Part 3 (NB)

By: npbouffa

Examining Migrant Farm Worker Community through the scope of food and social justice

Flow of Food Service Part A

By: tpritcha

service