If anyone has seen the last few lecture videos i've posted, here are some more that i thought were interesting
Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011) https://www.youtube.com/watch?v=TH9R0J36n7w
Gelation | Lecture 8 (2010)
Reinventing Food Texture & Flavor | Lecture 6 (2010)
Science and Cooking: A Dialogue | Lecture 1 (2010)
Food Microbiology: An Overlooked Frontier | Lecture 11 (2011)
Working with Modern Thickeners | Lecture 5 (2012)
Science in the Kitchen | Lecture 12 (2011)
Gelation & Heat Transfer | Lecture 7 (2012)
Food Texture and Mouth Feel | Lecture 5 (2011)
Microbes, Misos, and Olives | Lecture 12 (2012)
Molecular Differences Between Production Methods
Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011)
How Phase Changes Cause: Deliciousness | Lecture 3 (2012)
The Science of Paella | Lecture 6 (2012)
Explorations of Chocolate Textures | Lecture 4 (2012)
Brain Candy: How Desserts Slow the Passage of Time
Water, water everywhere: A Study in Texture
Sous-vide Cooking: a State of Matter | Lecture 2 (2010)
Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (2010)
Bakistry: The Science of Sweets | Lecture 9 (2012)
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