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Video
This mini lecture gives an overview on the principles underlying food spoilage and introduces different unit operations of food processing.
- Subjects:
- Food Science
- Keywords:
- Food industry trade Processed foods Food science
- Resource Type:
- Video
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Video
An online lecture on the topic of "Ultrasound: Application in Food Science and Technology". The Faculty of Applied Science and Textiles (FAST) and the Institute of Textiles & Clothing (ITC) organized the mini-lecture series for more than three years. The lectures aim to enrich students' knowledge in creative perspectives and arouse their interest in Sciences, Fashion and Textiles. In view of the unpredictable development of the COVID-19 pandemic, the upcoming mini-lecture Series will be switched from face-to-face mode to online mode.
- Subjects:
- Food Science
- Keywords:
- Ultrasonic imaging Food science
- Resource Type:
- Video
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Video
This mini-lecture introduces different types of microorganisms that are commonly found in food. The Faculty of Applied Science and Textiles (FAST) and the Institute of Textiles & Clothing (ITC) organized the mini-lecture series for more than three years. The lectures aim to enrich students' knowledge in creative perspectives and arouse their interest in Sciences, Fashion and Textiles. In view of the unpredictable development of the COVID-19 pandemic, the upcoming mini-lecture Series will be switched from face-to-face mode to online mode.
- Subjects:
- Food Science
- Keywords:
- Bacteria Foodborne diseases -- Microbiology
- Resource Type:
- Video
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Video
We're heading for a world population of 10 billion people -- but what will we all eat? Lisa Dyson rediscovered an idea developed by NASA in the 1960s for deep-space travel, and it could be a key to reinventing how we grow food.
- Subjects:
- Food Science
- Keywords:
- Carbon dioxide -- Recycling Food science Food--Biotechnology Sustainable agriculture
- Resource Type:
- Video
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Others
In this learning activity you'll explore the food pyramid and the recommended services.
- Subjects:
- Health Sciences and Food Science
- Keywords:
- Food consumption Nutrition
- Resource Type:
- Others
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Video
Learners follow the path of a carbohydrate food from consumption through digestion to absorption into the bloodstream. In a matching exercise, students identify the main type of carbohydrate found in four different foods.
- Subjects:
- Health Science and Food Science
- Keywords:
- Carbohydrates Disgestive organs
- Resource Type:
- Video
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Others
Students read about the different types of diabetes and the treatment methods available.
- Subjects:
- Health Sciences and Food Science
- Keywords:
- Diabetes
- Resource Type:
- Others
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Others
In this animated learning object, learners read about the proper handling of foods that contain the nutrients and water that bacteria require for growth.
- Subjects:
- Food Science
- Keywords:
- Food -- Cooling
- Resource Type:
- Others
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Others
Learners follow the path of a protein food from consumption through digestion to absorption into the bloodstream.
- Subjects:
- Health Sciences and Food Science
- Keywords:
- Proteins Proteolysis
- Resource Type:
- Others
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Video
Learners take a close look at the information on product labels concerning fat, fiber, and serving sizes. A quiz follows the lesson.
- Subjects:
- Food Science
- Keywords:
- Food -- Labeling Nutrition
- Resource Type:
- Video
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Video
The things we eat and drink on a daily basis can impact our health in big ways. Too many carbohydrates, for instance, can lead to insulin resistance, which is a major contributor to cardiovascular disease and Type 2 Diabetes. But what are carbs, exactly? And what do they do to our bodies? Richard J. Wood explains.
- Subjects:
- Health Sciences and Food Science
- Keywords:
- Carbohydrates Nutrition
- Resource Type:
- Video
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Video
The fruits and vegetables we buy from the grocery story have been bred to grow bigger and faster — but at the cost of flavor and nutrition, says John C. Trimble, co-founder of Foodscaping Utah. Instead of wasting precious water to maintain the grass in our yards, he suggests we "foodscape" them instead. Not only will our produce taste better, but they'll be grown as locally as possible.
- Subjects:
- Food Science
- Keywords:
- Vegetable gardening Horticulture
- Resource Type:
- Video
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Video
You stick cookie dough into an oven, and magically, you get a plate of warm, gooey cookies. Except it's not magic; it's science. Stephanie Warren explains via basic chemistry principles how the dough spreads out, at what temperature we can kill salmonella, and why that intoxicating smell wafting from your oven indicates that the cookies are ready for eating.
- Subjects:
- Chemistry and Food Science
- Keywords:
- Food -- Composition Food -- Analysis
- Resource Type:
- Video
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e-journal
"SciDoc Publishers" is an Open Access publisher established with a sole motive to disseminate knowledge among the scientific community. The journal including the disciplines:
Aerospace Research
Health Science & Medicine
Behavioral Research & Psychology
Food Science
- Subjects:
- Health Sciences, Environmental Sciences, Medicine, Chemistry, Food Science, Biology, Physics, and Aeronautical and Aviation Engineering
- Keywords:
- Science Periodicals Medicine Technology
- Resource Type:
- e-journal
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e-journal
Maxwell Scientific Publication Corp. operates as an independent science and technology publisher with a global reputation for quality products and services to contribute to the advancement of research knowledge. In this journal platform, you can find the articles which published under the open license. The journal including the disciplines:
Agricultural Sciences
Business Management & Economics Computer & Information Technology
Engineering
Food Science and Technology
Mathematics
Medicines
Social Sciences
- Subjects:
- Health Sciences, Environmental Sciences, Physics, Economics, Chemistry, Computing, Mathematics and Statistics, Biology, Management, Medicine, and Food Science
- Keywords:
- Statistics Science Periodicals Industrial management Food science Agriculture Fisheries Medicine Mathematics Life sciences Economics Technology Dairying Social sciences Environmental sciences Engineering Aquatic sciences Information technology Food industry trade
- Resource Type:
- e-journal
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e-book
"This open textbook was developed as an introductory nutrition resource to reflect the diverse dietary patterns of people in Hawai'i and the greater Pacific. It serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Manoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan."--BC Campus website.
- Subjects:
- Food Science
- Keywords:
- Nutrition Textbooks
- Resource Type:
- e-book
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e-book
"This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances. Nutrition and Labelling for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia's food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills"--BC Campus website.
- Subjects:
- Food and Beverage and Food Science
- Keywords:
- Baking Nutrition Textbooks Labels
- Resource Type:
- e-book
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e-book
"Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia's foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills. Other books in the series include: Workplace Safety Employability Skills Kitchen Management Meat Cutting and Processing Human Resource Management Baking Ingredients, Nutrition and Labelling Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions"--BC Campus website.
- Subjects:
- Food and Beverage and Food Science
- Keywords:
- Food hling Hygiene Textbooks
- Resource Type:
- e-book
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e-book
Welcome to Essentials of Nutrition: A Functional Approach! This book is written for students who are not majoring in nutrition, but want to learn about the fundamental aspects of nutrition and how it applies to their own lives. We have written this book with the assumption that you have little or no prior knowledge of college level chemistry, biology, or physiology. But that does not mean it’s not scientific! Nutrition is a science-based discipline, so all the material included is backed up by rigorous scientific research, but it is presented in a clear, easy-to-understand fashion without requiring a background in science.
- Subjects:
- Food Science
- Keywords:
- Nutrition Textbooks
- Resource Type:
- e-book
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e-book
Readers will learn about the nature of health, health education, health promotion and related concepts. This will help to understand the social, psychological and physical components of health.
- Subjects:
- Public Health and Food Science
- Keywords:
- Health education Textbooks
- Resource Type:
- e-book
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e-book
The Kansas State University Human Nutrition (FNDH 400) Flexbook is a textbook for students taking Kansas State University FNDH 400 course.FNDH 400 is a 3-hour, intermediate-level, human nutrition course at Kansas State University take primarily by sophomores and juniors because it has prerequisites of a college biology and chemistry courses.
- Subjects:
- Food Science
- Keywords:
- Nutrition Textbooks
- Resource Type:
- e-book
-
e-book
This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Mānoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.
- Subjects:
- Food Science
- Keywords:
- Nutrition Textbooks
- Resource Type:
- e-book
-
e-book
This open textbook for Concepts of Fitness and Wellness at Georgia Highlands College was created through a Round Seven ALG Textbook Transformation Grant.
- Subjects:
- Health Sciences and Food Science
- Keywords:
- Exercise Textbooks Health Physical fitness
- Resource Type:
- e-book
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Courseware
This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste?
- Subjects:
- Chemistry and Food Science
- Keywords:
- Food -- Composition Chemical reactions Science -- Experiments
- Resource Type:
- Courseware
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Video
Videos and related materials for the Strauss-Wisneski Indigenous and Integrative Medicine Lectures.
- Subjects:
- Food and Beverage and Food Science
- Keywords:
- Diet Nutrition Health
- Resource Type:
- Video
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e-journal
OMICS International is an interactive open access journal for the communication of all scientific and medical research.
- Subjects:
- Food Science and Biology
- Keywords:
- Botany Food industry trade Nutrition Natural products
- Resource Type:
- e-journal
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e-book
Covers over 5,000 reports published by the National Academies Press for the National Academy of Sciences, National Academy of Engineering, Institute of Medicine and National Research Council in the US.
- Subjects:
- Food Science
- Keywords:
- Nutrition Food
- Resource Type:
- e-book