Title  Link 
Taking Blood sample
Taking Blood sample
wl_flag_nl
Clip 16 - First order approximation
This clip explains first order approximation
wl_flag_nl
Analysis of Life Tables
This clip is about the analysis of life tables. It explains what life tables are and their purpose.
wl_flag_nl
Phenolic compounds: Introduction to phenolic compounds
Introduction to phenolic compounds
wl_flag_nl
Life expectancy and life tables
This clip explains some measures of pupulation health: life expectancy, which is calculated from the life tables. How to do this calculation is expla...
wl_flag_nl
Introduction to Food Microbiology
This clip is an introduction to Food Microbiology
wl_flag_nl
Process evaluation indicators and methods
Group work instruction evaluation of public health policies
wl_flag_nl
Lipids: Phospholipids and unsaponifiable compounds
Phospholipids and unsaponifiable compounds
wl_flag_nl
One-stage analysis: Variance component models part II
The variance components model is further develop to partition GxE into genotype by location, genotype by year, and genotype by location by year inter...
wl_flag_nl
Drying kinetics - Calculating drying times
In this knowledge clip quantative aspects of drying kinetics are discussed. Drying times for both constant rate and falling rate drying period are ca...
wl_flag_nl
Quantitatative Microbiology 4
Explanation of the secondary models for temperature
wl_flag_nl
Proteins - Protein structures - Part 1
This clip explains the structure of proteins
wl_flag_nl
Confounding 1
This clip explains about the basic idea of confounding. An example is used to explain the concept of confounding.
wl_flag_nl
Salmonella
This clip is about Salmonella, which is one of the most important bacterial causes of foodborne disease. This clip will focus only on salmonellosis a...
wl_flag_nl
CD: Odds and OR
This clip explains the odds and odds ratio in the two by two table. It is the last clip in the analysis of tables series. The odds and odds ratio are...
wl_flag_nl
Psychrometry
This knowledge clip explains the fundamentals of psychrometry. It is used to determine the physical and thermodynamical properties of gas-vapour mixt...
wl_flag_nl
Implementation in Intervention mapping and the public health cycle
This knowledge clip is about step 5 in intervention mapping: adoption and implementation in relation to the public health cycle. It explains the diff...
wl_flag_nl
Mitochondrial ATP Production Part IV: NADH Shuttles
This clip explains the two shuttle systems that are responsible for transportinging NADH
wl_flag_nl
Introduction to project 1
This clip explains project 1 of the continuous course. It goes in detail about the learning outcome and content of the project.
wl_flag_nl
Peptide quantification
In this clip peptide quantification will be explained
wl_flag_nl
Bulk Rheology: Rheology of solids: Hookean and non-Hookean solids
In this clip the Rheology of solids is discussed. The fundamental difference between fluid and solid rheology is explained
wl_flag_nl
Why is drying so wasteful
This clip explains why drying is so wasteful
wl_flag_nl
Di-electric heating
In this knowledge clip di-electric heating is discussed. The mechanism of di-electric heating is explained, and methods are discussed
wl_flag_nl
Mass Transfer by Convection
In this clip the contribution of convection to mass transfer is explained. The fundamental form of mass transfer is by diffusion, but the rate of mas...
wl_flag_nl
Carbohydrates: Starch
Starch
wl_flag_nl
Negative binomial distribution
This clip is about negative binomial distribution. It explains the concept of negative binomial distribution and what it can be used for.
wl_flag_nl
one-way ANOVA
This clip introduces an one-way ANOVA
wl_flag_nl
Descriptive epidemiology
This clip contains information about descriptive epidemiology since it's important for public health policy
wl_flag_nl
Osteoporosis: prevention and nutrition (part 3)
This clip focusses on osteoperosis and the relation with nutrition. Nutrients that may affect osteoperosis are discussed.
wl_flag_nl
Quality sytems
This knowledge clip is an introduction to the variety of quality systems in a food production factory. Terminology that is used in regard to quality ...
wl_flag_nl
Food fermentation: Types of fermentations and the workhorses
This knowledge clip in the series of food fermentation is about the different types of fermentations. Additionally the microorganisms that are needed...
wl_flag_nl
Work on the research process
This clip explains what you should do during your research process
wl_flag_nl
Clip 13 - Iteration
This clip explains the iteration concept, linear iteration and its graphical representation
wl_flag_nl
Foodborne illness and its causative agents - Bacterial pathogens
This clip summarizes all the different aspects you have to remember from the different foodborne pathogens that were discussed in the lecture series....
wl_flag_nl
Phenolic compounds: Natural antioxidants
A discussion about a specific property of phenolic compounds called natural antioxidants
wl_flag_nl
Pinch Technology - Introduction
This clip is a introduction to pinch technology
wl_flag_nl
Clip 27 - Substitution in definite integrals
This clip explains how to substitute in definite integrals
wl_flag_nl
LM: different slopes
This clip discusses models with a different slope. It is the third clip in the general linear model and ANCOVA series. An example is used to discuss ...
wl_flag_nl
Microbial inactivation - Heat inactivation: different temperatures
This knowledge clip is about heat inactivation to preserve food. Equations are given that can be used to calculate the time necessary for heat inacti...
wl_flag_nl
Introduction to mass spectrometry
In this clip the topic of mass spectrometery is introduced
wl_flag_nl
Mitochondrial ATP Production Part I: Glycolysis
This clip focusses on the break-down of carbohydrates and more specifically of glucose into 2 part molecules in a process called glycolysis
wl_flag_nl
AFM Enrichment campy features
Characteristics of campylobacter
wl_flag_nl
Microbial growth - Processing factors
This knowledge clip discusses processing factors in relation to preservation of food and growth of micro-organisms. The objective of processing is ex...
wl_flag_nl
Tips for Online Learning
This clip is about online learning. It gives some suggestions to start learning online in an effective and pleasurable way.
wl_flag_nl
Dual systems perspective
This clip is about dual systems perspectives on health behaviours. It discusses the concept of dual systems perspective, and how it drives our health...
wl_flag_nl
Introduction to the Course
This clips is an introduction to the course
wl_flag_nl
Reverse Osmosis and Nanofiltration
This clip is about membrane technology in food engineering and especially about reverse osmosis and nanofiltration. The concept of both reverse osmos...
wl_flag_nl
Self and non-self recognition in plants
This clip explains how plants can distinguish self from non-self. It discusses how plants sense attackers, and how they respond
wl_flag_nl
Dissection
Dissection
wl_flag_nl
Packaging materials
This clip explains the risks of packaging materials
wl_flag_nl
Check title to add to marked list
<< previous | next >>

Show 20 50 100 records per page