Cambridge University - Supersymmetry
Lec 01 - Supersymmetry | University of Cambridge
Lec 02 - Supersymmetry | University of Cambridge
Lec 03 - Supersymmetry | University of Cambridge
Lec 04 - Supersymmetry | University of Cambridge
Lec 05 - Supersymmetry | University of Cambridge
Lec 06 - Supersymmetry | University of Cambridge
Lec 07 - Supersymmetry | University of Cambridge
Lec 08 - Supersymmetry | University of Cambridge
Lec 09 - Supersymmetry | University of Cambridge
Lec 10 - Supersymmetry | University of Cambridge
Lec 11 - Supersymmetry | University of Cambridge
Lec 12 - Supersymmetry | University of Cambridge
Lec 13 - Supersymmetry | University of Cambridge
Lec 14 (No Audio) - Supersymmetry | University of Cambridge
Lec 15 - Supersymmetry | University of Cambridge
Lec 16 - Supersymmetry | University of Cambridge
Cambridge University - Quantum Field Theory
Lec 01 - Quantum Field Theory | University of Cambridge
Lec 02 - Quantum Field Theory | University of Cambridge
Lec 03 - Quantum Field Theory | University of Cambridge
Lec 04 - Quantum Field Theory | University of Cambridge
Oxford University - Neurosceince
A Day in the Life of a Brain
Can a change in environment really change the experience of food and drink?
Colin Blakemore: Neuro-Everything, Revealing the Secrets of the Human Brain
Why Can't We Live Together? - Miles Hewstone
Prevention of stroke and dementia - lecture by Prof. Peter M Rothwell
Parkinson's Monument Discovery Project
The Rhythms of Life: What your body clock means to you from eye disease to jet lag
Russell Foster on how sleep science explains eye disease and mental health - Full WIRED Health talk
Prevention of stroke and dementia - lecture by Prof. Peter M Rothwell
Remodelling the brain - lecture by Prof. Heidi Johansen-Berg
Stanford University - Particle Physics: Standard Model
Lecture 1 | New Revolutions in Particle Physics: Standard Model
Food & Science
FOOD & SCIENCE (2010)
FOOD & SCIENCE (2011)
Historical Context and Demos Illustrating the Relationship | Lecture 1 (2011)
Precision cooking: enabling new textures and flavors | Lecture 2 (2011)
The Many Faces of Chocolate | Lecture 3 (2011)
Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011)
Food Texture and Mouth Feel | Lecture 5 (2011)
Gelation | Lecture 6 (2011)
Mixing the Unmixable | Lecture 7 (2011)
Proteins & Enzymes: Transglutaminase | Lecture 8 (2011)
Playing with Taste through Browning | Lecture 9 (2011)
Molecular Differences Between Production Methods | Lecture 10 (2011)
Food Microbiology: An Overlooked Frontier | Lecture 11 (2011)
Science in the Kitchen | Lecture 12 (2011)
The New Culinary Think Tank - el bulli 2.0 | Lecture 14 (2011)
FOOD & SCIENCE (2012)
Food and Science | Lecture 1 (2012)
Food and Science | Lecture 2 (2012)
How Phase Changes Cause: Deliciousness | Lecture 3 (2012)
Explorations of Chocolate Textures | Lecture 4 (2012)
Working with Modern Thickeners | Lecture 5 (2012)
The Science of Paella | Lecture 6 (2012)
Gelation & Heat Transfer | Lecture 7 (2012)
Water, water everywhere: A Study in Texture | Lecture 8 (2012)
Bakistry: The Science of Sweets | Lecture 9 (2012)
The Science of Good Cooking | Lecture 10 (2012)
Modernist Cuisine at Home | Lecture 11 (2012)
Microbes, Misos, and Olives | Lecture 12 (2012)
Subscribe to:
Posts (Atom)