Food Technology Full Video Course

Author:

FOOD TECHNOLOGY FULL VIDEO TUTORIAL

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AUTHOR/TUTOR:

IIT Kharagpur July 2018 – NPTEL – Prof. Tridib Kumar Goswami
Department Of Agricultural and Food Engineering
Indian Institute Of Technology Kharagpur

VIDEO COURSE OUTLINE:

Lesson 1 : Preamble of the Food Process Technology
 
Lesson 2 : What is Food & Nutrients
 
Lesson 3 : Nutritional Value of the Nutrients
Lesson 4 : Best Way of Storage of Food Materials
Lesson 5 : The Techniques Of Preservation 
 
Lesson 6 : The Temperature Quotient and Its Impact
 
Lesson 7 : Food Additives
Lesson 8 : Food Quality
Lesson 9 : Food Quality (Contd.)
Lesson 10 : Emerging Technology
Lesson 11 : Emerging Technology (Contd.)
Lesson 12 : Food Laws – Why?
Lesson 13 : Food Laws of India
Lesson 14 : Standards in India
Lesson 15 : Hygiene and Other Controls in India
Lesson 16 : Physico-Chemical Properties of Milk
Lesson 17 : Milk – What is it
Lesson 18 : Milk – How it looks?
Lesson 19 : Milk – Constituents
Lesson 20 : Constituents of Milk
Lesson 21 : Milk Fat
Lesson 22 : Milk Fat (Contd.)
Lesson 23 : Milk Fat (Contd.)
Lesson 24 : Milk Fat (Contd.)
 
Lesson 25 : Protein
Lesson 26 : Protein (Contd.)
Lesson 27 : Amino Acids
Lesson 28 : Amino Acids (Contd.)
Lesson 29 : Milk Protein
Lesson 30 : Casein Micelle
Lesson 31 : Whey Protein
Lesson 32 : Whey Protein (Contd.)
Lesson 33 : Lactoferrin
Lesson 34 : Milk Carbohydrates
Lesson 35 : Small Constituents of Milk
Lesson 36 : Milk Enzymes
Lesson 37 : Chemical and Microbial Spoilage of Milk & Milk Products
Lesson 38 : Extrinsic Factors for Microbial Growth
Lesson 39 : Natural and Other Type of Spoilage
Lesson 40 : Food Packaging
Lesson 41 : Milk Pasteurization
Lesson 42 : Thermal Death Time
Lesson 43 : The Effectiveness Of Pasteurization
Lesson 44 : Milk Pasteurization and Homogenization
Lesson 45 : Milk Pasteurization and Homogenization (Contd.)
Lesson 46 : Milk Homogenization
Lesson 47 : Milk Centrifugation
Lesson 48 : Types of Available Milk
Lesson 49 : Types of Available Milk in the Market
Lesson 50 : Dairy Industries New Technologies
Lesson 51 : Cheese
Lesson 52 : Chedder Cheese
Lesson 53 : Ice Cream
Lesson 54 : Ice Cream Preparation Process
 
Lesson 55 : Ice Cream Lolies
Lesson 56 : Over Run & Calculation for Preparing Ice Cream Mix
Lesson 57 : Transportation of Ice Cream vis a vis Frozen Foods
Lesson 58 : Packaging of Food Materials
Lesson 59 : Modified Atmosphere Packaging
Lesson 60 : Flow Chart for Manufacturing Some Dairy & Food Products


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