Food Technology Preparation

Food Technology Preparation

About Course

This Refresher Course helps aspiring candidates to recapitulate and improve their fundamental knowledge on various subjects pertaining to Food Processing Technology.

It covers the relevant topics under the academic curriculum for Graduate and Diploma level Engineering, where video lectures from world class institutions e.g. IITs, IISc etc. have been facilitated for dissemination of knowledge.

What Will You Learn?

  • Food Processing Engineering and Technology
  • Food Chemistry
  • Nutrition, Therapeutics and Health
  • Dairy and Food Products

Course Content

Food Microbiology

  • Microbial Types In Foods || Part 1
    21:31
  • Microbial Types In Foods || Part 2
    36:33
  • Sources Of Contamination In Food
    14:59
  • Food Spoilage Part 1
    16:56
  • Spoilage Of Meat & Fish Part 2
    19:49
  • Spoilage Of Canned Food Part 3
    15:13
  • Food Preservation Food Microbiology Part 1
    13:14
  • Food Preservation Food Microbiology Part 2
    12:09
  • Fermented Foods (Introduction – 1) Food Microbiology
    10:19
  • Fermented Foods (Introduction – 2) Food Microbiology
    07:44
  • Fermented Vegetables || Fermented Foods || Food Microbiology
    14:06
  • Sauerkraut || Fermented Vegetables || Fermented Foods || Food Microbiology
    14:21
  • 13.Pickle || Fermented Vegetables || Fermented Foods || Food Microbiology
    16:22
  • Idli – Fermented Food
    12:32
  • Bread || Microorganisms As Food || Fermented Foods
    24:58
  • Yoghurt
    11:41
  • Cheese
    30:59
  • Probiotics – Microbiology
    22:13
  • Prebiotics – Microbiology
    17:03
  • Synbiotics – Microbiology
    08:53
  • Prebiotics Vs Probiotics ( Differences )
    06:38
  • MicroOrganisms as Food SCP – Single Cell Protein
    24:58
  • Microorganisms as Food – Part 1 – Mushroom cultivation MicroBiology
    12:03
  • Microorganisms as Food Mushrooms MicroBiology Part 2
    28:53
  • Food Borne Illnesses Part 1 Food Intoxication
    24:53
  • Food Borne Illnesses Part 2 Food Intoxication
    15:22
  • Food Borne Illnesses Part 3 Food Intoxication
    18:43
  • Food Borne Illnesses Part 1 Mycotoxicosis (Mycotoxication)
    18:03
  • Food Borne Illnesses Part 2 Mycotoxicosis (Mycotoxication)
    13:14
  • Food Safety – Introduction (Part 1) – Food Microbiology
    19:14
  • Food Safety – Introduction (Part 2) – Food Microbiology
    23:51
  • Food Quality – Food Microbiology
    23:08
  • Food Quality Evaluation / Food Quality Assessment & Methods Of Quality Assessment Of Foods
    33:45
  • Screening And Enumeration Of Spoilage Microorganisms – Food Microbiology
    25:34
  • Dairy Microbiology || Disease Outbreaks Associated With Milk Products
    01:47

Food Chemistry

Nutrition, Therapeutics and Health

Food Engineering

Dairy and Food process and products technology

Thermal Processing of Foods

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