Все публикации

0:03:05

Freezing point depression- with wine!

0:02:03

Making home kettle corn with a Whirley Pop

0:21:02

B-Fab @ Home Pedagogy Part 3: Designing your Makerspace learning experience

0:16:25

B-Fab @ Home Pedagogy Part 2 - Examples of cool Makerspace projects

0:12:48

B-Fab @ Home: Pedagogy 1 - What is making & why it's good for teaching

0:15:33

Can you pickle fruit?

0:01:47

What's your damage, vegetable?

0:03:04

What does it mean for a vegetable to be ripe?

0:03:46

Water activity and veggie dip

0:02:54

Pie Crust and Water Activity - FoodSci with Prof Vigeant

0:03:33

Bread or Cake?

0:04:40

Chocolate - an edible glass?!

0:02:28

Cooking meat and the Maillard reaction

0:02:57

B-Fab - Faculty development in the Makerspace to support student learning

0:02:11

2 minute intro to captioning on Apple Clips

0:03:24

ASEE Motivation Paper 2020

0:17:10

Food Emulsions & Ice formation - CHEG 442

0:02:04

How do you make flavored ice? - CHEG 442

0:19:24

Thermodynamics of Freezing - CHEG 442

0:15:43

Food Process Profitability and Market - CHEG 442

0:24:57

Industrial food process part 1 -Batch vs. Continuous: CHEG 442

0:03:37

What does 'cooked' mean? - CHEG 442

0:27:00

Heat transfer basics & ovens - CHEG 442

0:21:17

Water activity, starch, and staleness - CHEG 442