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Novel Technologies for Food Processing and Shelf Life Extension

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Novel Technologies for Food Processing and Shelf Life Extension

Validity Unlimited Novel Technologies for Food Processing and Shelf Life Extension All Level Novel Technologies for Food Processing and Shelf Life Extension English

0.0 (0)
Free

About This Course

Food processing which includes both fresh and packaged food involves handling of foods, preparation and storage through the subsequent stages so that the pathogens and toxic components present in food are destroyed and deactivated making the food safer and hygienic. It is the capability of the food processing sector to develop novel food processing and preservation technologies to manufacture and preserve food in an effective manner with a view to enhance their shelf life, improve quality as well as make them functionally more useful.

  • Novel Technologies for Food Processing and Shelf Life Extension Total 12 Modules
  • Novel Technologies for Food Processing and Shelf Life Extension 60 Videos
  • Novel Technologies for Food Processing and Shelf Life Extension Downloadable on mobile
  • Novel Technologies for Food Processing and Shelf Life Extension Published on 14 June, 2019

Course Curriculum

Week 1

Novel Technologies for Food Processing and Shelf Life Extension
  • <?php echo  $alt; ?>

    Lecture 01 : Course Introduction; Food Constituents and Functions?

    33m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 02 : Quality and Safety Aspects of Food?

    29m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 03 : Factors Affecting Quality During Processing and Storage

    37m <?php echo  $alt; ?>
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    Lecture 04 : Role of Water in Food and its Shelf Life

    44m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 05 : Gelatinization & Retrogradation of Starch

    32m <?php echo  $alt; ?>

Week 2

Novel Technologies for Food Processing and Shelf Life Extension
  • <?php echo  $alt; ?>

    Lecture 06: Browning Reactions?

    32m <?php echo  $alt; ?>
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    Lecture 07: Food Proteins

    29m <?php echo  $alt; ?>
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    Lecture 08: Principles of Food Preservation?

    44m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 09? Traditional Food Preservation Technologies? Part 1

    38m <?php echo  $alt; ?>
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    Lecture 10 Traditional Food Preservation Technologies? Part 2

    29m <?php echo  $alt; ?>

WEEK 3

Novel Technologies for Food Processing and Shelf Life Extension
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    Lecture 11 : High Pressure Processing of Food - Part 1

    33m <?php echo  $alt; ?>
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    Lecture 12 : High Pressure Processing of Food - Part 2

    32m <?php echo  $alt; ?>
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    Lecture 13 : Membrane Technology -Part 1?

    32m <?php echo  $alt; ?>
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    Lecture 14 : Membrane Technology -Part 2?

    28m <?php echo  $alt; ?>

WEEK 4

Novel Technologies for Food Processing and Shelf Life Extension
  • <?php echo  $alt; ?>

    Lecture 15 : Food Irradiation: Part 1

    40m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 16 : Food Irradiation: Part 2

    34m <?php echo  $alt; ?>
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    Lecture 17 : Microwave Heating?

    33m <?php echo  $alt; ?>
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    Lecture 18 : Radio Frequency Drying

    33m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 19 : Super Critical Fluid Extraction: Part 1

    31m <?php echo  $alt; ?>
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    Lecture 20 : Super Critical Fluid Extraction: Part 2

    31m <?php echo  $alt; ?>

WEEK 5

Novel Technologies for Food Processing and Shelf Life Extension
  • <?php echo  $alt; ?>

    Lecture 21 : Freeze Drying: Part 1

    27m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 22 : Freeze Drying: Part 2

    37m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 23 : Food Extrusion Technology: Part 1

    37m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 24 : Food Extrusion Technology: Part 2

    34m <?php echo  $alt; ?>
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    Lecture 25 : Textured Vegetable Protein(TVP)

    34m <?php echo  $alt; ?>

WEEK 6

Novel Technologies for Food Processing and Shelf Life Extension
  • <?php echo  $alt; ?>

    Lecture 26 : Aseptic Processing & Packaging

    39m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 27 : Hurdle Technology

    38m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 28 : Natural Antimicrobials

    40m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 29 : Food Lipids: Nature & Occurrence

    33m <?php echo  $alt; ?>

WEEK 7

Novel Technologies for Food Processing and Shelf Life Extension
  • <?php echo  $alt; ?>

    Lecture 30: Extraction of Oil: Part 1

    37m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 31: Extraction of Oil: Part 2

    35m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 32: Refining of Oil: Part 1

    33m <?php echo  $alt; ?>
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    Lecture 33: Refining of Oil: Part 2

    35m <?php echo  $alt; ?>
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    Lecture 34: Modified Fats

    38m <?php echo  $alt; ?>

WEEK 8

Novel Technologies for Food Processing and Shelf Life Extension
  • <?php echo  $alt; ?>

    Lecture 35: Rancidity

    29m <?php echo  $alt; ?>
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    Lecture 36: Natural Antioxidants

    26m <?php echo  $alt; ?>
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    Lecture 37: Microencapsulation: Part 1

    30m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 38: Microencapsulation: Part 2

    32m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 39: Food nanotechnology

    27m <?php echo  $alt; ?>

WEEK 9

Novel Technologies for Food Processing and Shelf Life Extension
  • <?php echo  $alt; ?>

    Lecture 40 : Respiration & Ripening

    38m <?php echo  $alt; ?>
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    Lecture 41 : Modified Atmospheric Storage (MAP)

    35m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 42 : Active Packaging Technology

    33m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 43 : Edible coating technology

    31m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 44 : Multiproduct CA / MA Storage Unit

    33m <?php echo  $alt; ?>

WEEK 10

Novel Technologies for Food Processing and Shelf Life Extension
  • <?php echo  $alt; ?>

    Lecture 45 : Grain Storage

    38m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 46 : Ozonation of Food Grains

    32m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 47 : Hyper Spectral Imaging for Quality Analysis of Food Grains

    31m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 48 : Non-Destructive Methods for Analysis of Grain Quality

    31m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 49 : Detection of Spoilage in Grains using Biosensors

    37m <?php echo  $alt; ?>

WEEK 11

Novel Technologies for Food Processing and Shelf Life Extension
  • <?php echo  $alt; ?>

    Lecture 50: Food Fortification

    40m <?php echo  $alt; ?>
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    Lecture 51: Iron Fortified Rice (IFR)

    37m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 52: Nutri Dal and Fortified Noodles

    35m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 53: High Energy RTE Food Paste: Part 1

    36m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 54: High Energy RTE Food Paste: Part 2

    43m <?php echo  $alt; ?>

WEEK 12

Novel Technologies for Food Processing and Shelf Life Extension
  • <?php echo  $alt; ?>

    Lecture 55: Functional Foods and Nutraceuticals

    37m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 56: Algae Based Health Foods

    38m <?php echo  $alt; ?>
  • <?php echo  $alt; ?>

    Lecture 57: Gluten Free Bread and Pasta

    39m <?php echo  $alt; ?>
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    Lecture 58: Food Powder & Premixes

    31m <?php echo  $alt; ?>
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    Lecture 59: GMP/GHP in Food Industry?

    42m <?php echo  $alt; ?>
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    Lecture 60: FCTL R&D and Course Summary?

    40m <?php echo  $alt; ?>

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