New Food Science videos from worldwide Universities: conferences and seminars
Nutrition and Metabolomics: Personalized Diet and Health
In this University of Kentucky video, J. Bruce German, professor of Food Science and Technology at UC Davis, discusses our wide and varied responses to food. What is the mechanistic basis of the diversity of human responses to food? How much of a role does diet play in the diversity of human metabolism and its deregulation? How has human milk evolved to become a nourishing and protective food? Learn about the relationship between food and human beings, and just how important it is.
Reasearch Channel
What to Eat: Sensible Choices in an Era of Food Confusion
Proper nutrition is on all of our minds, but how do we make smart choices in today's world of savvy marketing? Join us for this eye-opening lecture from one of the leading author's on how the food industry influences our nutrition and health. Marion Nestle, Ph.D., is an author and professor of Nutrition, Food Studies and Public Health at New York University
University of California Television
Food Policy Panel
Students from Barbara Stuart's English 114 course on Food Policy conducted a panel discussion with 3 notable Yale and New Haven experts: Melina Shannon-DiPietro of the Yale Sustainable Food Project, Erin Wirpsa of CitySeed, and Marlene Schwartz of the Rudd Center. The students drafted all of the questions and agreed on the format under Professor Stuart's guidance.
Yale University
High Food Prices and Food Riots: Is the Global Food Crisis Here to Stay?
Per Pinstrup-Andersen, 2001 World Food Prize Laureate
Cornell University
New Food Science videos from worldwide Universities: courses
Science and Cooking
This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties. Videos: 26
Harvard University
Food Studies The Food Studies program at The New School draws on a range of disciplines to explore the connections between food and the environment, politics, history, and culture. Our faculty of culinary historians, policy activists, entrepreneurs, and scientists provide students with the theoretical and practical tools they need to engage in the burgeoning conversation about food production, distribution, quality, and taste and to effect positive change in their own food environments. We offer full-term undergraduate and continuing education courses on culinary history, food policy, the food business, food and health, and food and culture. We also offer one-day workshops for working and aspiring food professionals and a series of public events, panel discussions, and readings. Videos: 21 - Duration: 22 hours
The New School
World Food Prize winner shows, tells graduates that anything is possible Gebisa Ejeta, Purdue Distinguished Professor of Agronomy and 2009 World Food Prize Laureate, made these comments Friday (May 14) during the commencement ceremony for graduates in the colleges of Agriculture; Consumer and Family Sciences; and Pharmacy, Nursing and Health Sciences.
