Published by University of Austin. Found at: Center for Open Education, University of Minnesota’s College of Education and Human Development. While not officially a biotechnology textbook, this open resource does discuss biomanufacturing through the lens of Quality Control and regulation by USFDA.
Author: Amy Liao
Entrada Libre 2.0 is an intermediate and advanced college-level Spanish OER grammar manual for second language learners and heritage speakers at the community college level. This second edition is fully aligned with Tarea Libre 2 (2024) and University of Kansas’ Acceso. The manual incorporates the ASCCC OERI IDEA Framework and UDL 3.0 principles for culturally responsive, accessible instruction. It …
Entrada Libre 2e (Moon, Lee, Harmon, and Díaz-Rodil, 2026) (CC BY-NC)Read More »
Principles of Macroeconomics (OpenStax) – LibreTexts (CC BY-NC-SA)
Friday, October 23, 2026 from 8:00 AM – 3:00 PM at Monterey Peninsula College This workshop will showcase LibreTexts, the LibreTexts Remixer, and the ADAPT Open Homework System.The OERI, in collaboration with Monterey Peninsula College, is pleased to announce a professional development opportunity for those who intend to remix open educational resources in the LibreTexts platform and create …
Introduction to Remixing and Open Homework Systems Regional Meeting – NorthRead More »
This OER fills an important niche in general humanities (Western Culture focused).
This OER explores introductory elements of Humanities by Vargas-Rose at Coalinga College.
Explores how cultural heritage and social determinants of health influence food choices and medical outcomes. This is a 2025 edition and is highly relevant to modern dietetics.
Examines the molecular changes that occur during food preparation, including fermentation and emulsification.Strengths: Excellent for explaining the “why” behind culinary techniques like the Maillard reaction.
Covers the chemical and physical properties of food and how processing and storage affect food quality.Strengths: Organized by food category (dairy, meat, grains), making it easy to use for weekly lectures.