Optimizing iPad for Enriching Learning

Introduction to Food Ingredients

Foam

The Global Classroom—Reaching Out Global Learners

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

Food emulsion

Emulsion stability

Emulsifiers

Introduction to Food Emulsions and Foams

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