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FOOD TECHNOLOGY FULL VIDEO TUTORIAL

                                See the source image



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



Food Technology Quiz and Test


Food Technology Exams and Certification

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