food processing

Stanford Health Care hosts Christopher Gardner and Robert Lustig on whether all calories are equal, with a focus on processed food and sugar. The talk questions the idea that calories in versus calories out fully explains weight and health.

The first lecture of Stanford's Natural Language Processing with Deep Learning course, taught by Chris Manning and Richard Socher. It introduces NLP and word vectors, including SVD, skip-gram, CBOW, negative sampling and word2vec.

Dr. Bruce Bugbee walks through the calculations for crop yield potential when light is the limiting factor, from photosynthetic quantum yield through respiration efficiency and harvest index, using the Energy Cascade Model.

A lecture by Richard Feynman on how computers work, using the analogy of a filing clerk that becomes progressively dumber and faster. It also covers heuristics and how computers handle data and solve problems in finite time.

Neuroscientist Anil Seth gives a Royal Institution lecture on the science of consciousness. He separates conscious level, content and self, and argues that experience arises from the brain's predictive inference.

The first lecture in an 18-part series on digital photography from Marc Levoy's Stanford CS 178 course, recorded at Google in 2016. The series covers how digital cameras work and computational photography, with slides and assignments available on the course site.

Dr. Michael Greger gives a live presentation on evidence-based weight loss, previewing his book How Not to Diet. He focuses on foods that aid weight loss while also supporting health and longevity.

Historian and journalist Gwynne Dyer gives a long UBC talk on how climate change will reshape international politics. He covers food, borders, refugees and the possibility of unilateral geoengineering by affected nations.

Robert Lustig of UCSF updates his sugar talk, arguing that fructose and processed foods drive obesity and metabolic syndrome through their endocrine effects. It is a roughly 90-minute university lecture.

Clayton Christensen explains the jobs-to-be-done idea in five minutes, using the fast-food milkshake example. The point is that understanding the job a product is hired to do makes it easier to improve.