An exploration of the relationship between the idea of Zion, the State of Israel, and the land itself.
Languages: English
-
Macromolecules Two: Proteins and Proteomics
Macromolecules Two completes our coverage of biological macromolecules by examining the structure and function of proteins. We also introduce and explain the Proteome. Proteomics, or the analysis of protein structure and protein interactions, is defined and the tools of Proteomics are explained with graphics and footage from a Proteomics laboratory. An example of an application of proteomics, the development of the anti viral drug Relenza, is also examined.
-
Evil and Suffering
Discusses how Judaism grapples with and responds to the most fundamental problem of faith: the existence of suffering and evil in the world.
-
Making Photographs
Making Photographs explores all aspects of photography – its beginnings, its purposes and uses, its rules and its role in the media. This program is an excellent resource for students who are beginning to study photography or who want to develop greater depth in their understanding and practice.
-
Ancient Codes, Modern Modes
Judaism details what is permissible and moral in all of human life, but does Jewish law come from God?
-
A Living Future
Discusses what is required to keep ancient Jewish traditions alive and dynamic in the years to come.
-
Introduction to Programming: Unlocking the Secrets
Introduction to Programming explores the basics of creating computer programs. We begin with a look at creating algorithms and the fundamental instructions and processes available to all computer languages. And then we look at the process of writing and compiling a program using a specific computer language. No particular computer language is favored in this program. This program is a great introduction for students interested in programming.
-
Investigating Food Preservation
Food preservation has come a long way since Coolgardi Safes and ice chests. Today, modified atmosphere packaging, cook-chill and UHT processes sit comfortably alongside more traditional methods such as canning, bottling and pickling. This program investigates leading food preservation methods such as dehydration, hot and cold thermal processes and the more controversial process of irradiation. Examples are drawn from pasta making, jelly making, boutique cook-chill production, modified atmosphere packaging and irradiation processes.
-
It’s a Blast!: Chilling and Freezing in Food Production
This program looks at cutting edge technologies used to blast chill and blast freeze fresh and cooked food and its regeneration in a controlled cooking climate oven. A variety of foods ranging from fresh vegetables, meat and fish through to cooked foods, baked goods and cream cakes are used to demonstrate the technology from Irinox, world leader in blast chilling and blast freezing. As well we look at the technology in action at The Culinary Studio, a boutique restaurant and catering service. Blast chilling, blast freezing and climate controlled regeneration, when performed correctly and safely, deliver long shelf life, savings, efficiencies and quality end products, usually indistinguishable from freshly cooked products. This program looks at cutting edge technologies used to blast chill and blast freeze fresh and co…
-
It’s a Chef’s Life
Fancy slaving over a hot stove? Philippa Sibley-Cooke, owner-chef of Est Est Est and Marcus Moore, executive-chef of the Sofitel Hotel, offer many insights to their careers and successes. Their working conditions, however, could not be more different, as they are for their respective apprentices, Joseph and Renae. They discuss their influences, their daily routines, the creation of menus, and the selection of staff and what they expect from their apprentices. Joseph and Renae, too, relate their experiences. Away from the frenzy of the kitchen, Claude Forell, food critic and editor of The Good Food Guide, gives the recipe for a rave review and Judi Sanford from Box Hill Institute of TAFE (training institute for Jamie Oliver’s ‘Fifteen’ Resurant Australia), examines the food industry from her perspective as Program Manager of Cookery.