Optimizing iPad for Enriching Learning

Introduction to Food Ingredients

Foam

Thesis Writing and Examiner's Expectation

Developing an Academic Professional development program

Surface and interfacial tension

How to Write a Thesis

Getting your manuscript published -- what reviewers and editors want

Introduction to Food Emulsions and Foams

Emulsion stability

Emulsifiers

Math Education Needs a Makeover

Writing a Review Paper

Fear Factor and Impact Factor

Getting to know sago (palm and starch)

Stress and strain

IMK 209 — Overview of Physical Properties of Food

Introduction to Food Rheology

IMK 209 - Physical Properties of Food

Test slide only