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.

Course Content

Food Microbiology

Microbial Types In Foods || Part 1

21:31
Microbial Types In Foods || Part 2

36:34
Sources Of Contamination In Food

15:00
Food Spoilage Part 1

16:57
Spoilage Of Meat & Fish Part 2

19:49
Spoilage Of Canned Food Part 3

15:14
Food Preservation Food Microbiology Part 1

13:14
Food Preservation Food Microbiology Part 2

12:10
Fermented Foods (Introduction – 1) Food Microbiology

10:20
Fermented Foods (Introduction – 2) Food Microbiology

07:45
Fermented Vegetables || Fermented Foods || Food Microbiology

14:07
Sauerkraut || Fermented Vegetables || Fermented Foods || Food Microbiology

14:22
13.Pickle || Fermented Vegetables || Fermented Foods || Food Microbiology

16:23
Idli – Fermented Food

12:32
Bread || Microorganisms As Food || Fermented Foods

24:59
Yoghurt

11:41
Cheese

31:00
Probiotics – Microbiology

22:14
Prebiotics – Microbiology

17:04
Synbiotics – Microbiology

08:53
Prebiotics Vs Probiotics ( Differences )

06:39
MicroOrganisms as Food SCP – Single Cell Protein

24:59
Microorganisms as Food – Part 1 – Mushroom cultivation MicroBiology

12:04
Microorganisms as Food Mushrooms MicroBiology Part 2

28:53
Food Borne Illnesses Part 1 Food Intoxication

24:54
Food Borne Illnesses Part 2 Food Intoxication

15:23
Food Borne Illnesses Part 3 Food Intoxication

18:44
Food Borne Illnesses Part 1 Mycotoxicosis (Mycotoxication)

18:04
Food Borne Illnesses Part 2 Mycotoxicosis (Mycotoxication)

13:15
Food Safety – Introduction (Part 1) – Food Microbiology

19:14
Food Safety – Introduction (Part 2) – Food Microbiology

23:52
Food Quality – Food Microbiology

23:09
Food Quality Evaluation / Food Quality Assessment & Methods Of Quality Assessment Of Foods

33:46
Screening And Enumeration Of Spoilage Microorganisms – Food Microbiology

25:35
Dairy Microbiology || Disease Outbreaks Associated With Milk Products

01:48

Food Chemistry

Carbohydrates Part-1

32:10
Carbohydrates-Part-2

33:44
Lipids and fats Part – 1

27:11
Lipids Part-2

28:09
Lipids Part-3

32:45
Spectroscopy

30:17
Spectrophotometer

27:08
Chromatography

31:57
Colorimeter

24:36
Water

29:01
Importance of fats and oils in food

26:20
Introudction to Food Chemistry

25:27
Electrophoresis

28:30
Protiens-Structure & Classification of Protiens

30:09
Functional properties of proteins

29:17
Water soluable Vitamins-Structure function & stability

28:10
Food Chemistry – Fat Soluble Vitamins

29:28
Water soluable Vitamins

28:10
Flavour

28:21
Fat Soluable Vitamins

28:18
Pigments and Flavors

23:06
Treatment Method-Liquid Waste

22:24
Trickling Filters

25:08

Nutrition, Therapeutics and Health

Relationship between Food, Nutrition and Health 1

16:29
Relationship between Food, Nutrition and Health 2

12:07
Digestion, absorption and utilization of Nutrients 1

17:06
Digestion, absorption and utilization of Nutrients 2

10:08
Recommended dietary allowances

13:15
Carbohydrate

12:05
Fiber

10:13
Protein

06:50
Protein – health significance

07:31
Fat

07:50
Energy 1

07:36
Energy 2

06:45
Energy 3

10:16
Fat Soluble Vitamins 1

09:04
Fat Soluble Vitamins 2

09:06
Fat Soluble Vitamins 3

09:14
Water Soluble Vitamins 1

08:42
Water Soluble Vitamins 2

10:05
Water soluble Vitamins 3

13:39
Water soluble Vitamins 4

13:56
Major minerals 1

09:54
Major minerals 2

11:58
Trace minerals 1

11:30
Trace minerals 2

10:24
Water

12:39
Nutritional Disorders

12:07
Balanced diet and food groups

13:38
Food guide for selecting adequate diet, practical aspects of food selection

17:07
Meal planning

15:29
Other aspects affecting food selection

09:07
Food sanitation & hygiene

15:51
Water Purification

05:47
Therapeutic adaptation of normal diet

11:41
Principles of therapeutic diet

09:49
Diet during fevers

12:48
Diet in lung disease

11:52
Diet in GI disorders \u2013 constipation

11:35
Diet during diarrhoea

15:48
Diet in disorders of liver

14:05
Diseases of gall bladder

08:19
Diet in Diabetes

12:45
Diseases of Heart & blood vessels

11:09
Diet for myocardial infarction

07:04
Diet in kidney disorders

14:11
Diet in renal failure

13:27
Diet in cancer

15:29
Diet in metabolic disorders

14:31
Diet in stress, burns & surgery

16:14

Food Engineering

Psychrometrics

25:37
Design of Food plants

21:26
Heat & Mass transfer – Diffusion process

26:44
Grinding & Mixing

34:19
Introduction Heat and Mass Transfer

26:25
Sterilizing Equipments

31:16
Laminar Air Flow Cabinet

29:39
Sanitation and Sanitizers (Disinfectants)

27:11
Identification of Hazards

24:36
Design of Activated Sludge Process

25:39
Freezing of products

26:23
Atomic Absorption Spectoscopy

28:26
Conductive and Convective Heat Trasfer

30:32
Fluid flow in food Processing-(Part-1)

29:32
Fluid flow in food Processing-(Part-2)

26:30
Food Engineering

30:10
Steam, Evaporation & Dehydration

33:32
Refrigeration and Freezing Part-2

30:10

Dairy and Food process and products technology

Preamble of the Subject

30:35
What is Food and Nutrients

35:41
Nutritional Value of the Nutrients

31:02
Best Way of Storage of Food Materials

29:46
Preservation Techniques

31:27
Temperature Quotient and Its Impact

41:24
Food Additives

29:51
Quality of Food

32:17
Quality of Food (Contd.)

29:06
Emerging Technology

29:04
Emerging Technology (Contd.)

29:56
Food Laws – Why?

29:22
Food Laws of India

29:59
Standards in India

30:47
Hygiene and Other Controls in India

31:39
Physico-Chemical Properties of Milk

31:38
Milk – What is it

31:50
Milk – How it looks?

32:08
Milk – Constituents

30:41
Constituents of Milk

33:39
Milk Fat

34:13
Milk Fat (Contd.)

31:29
Milk Fat (Contd.)

28:53
Milk Fat (Contd.)

30:34
Protein

28:22
Protein (Contd.)

30:05
Amino Acids

28:01
Amino Acids (Contd.)

33:13
Milk Protein

29:39
Casein Micelle

31:28
Whey Protein

31:35
Whey Protein (Contd.)

27:05
Lactoferrin

29:19
Carbohydrates in Milk

29:40
Small Constituents of Milk

30:40
Enzymes in Milk

30:04
Chemical and Microbial Spoilage of Milk and Milk Products

29:51
Extrinsic Factors for Microbial Growth

30:21
Natural or Other Type of Spoilage

29:09
Packaging

30:43
Milk Pasteurization

30:32
Thermal Death Time

27:55
Pasteurization Effectiveness

30:28
Milk Pasteurization and Homogenization

30:29
Milk Pasteurization and Homogenization (Contd.)

32:05
Milk Homogenization

30:39
Milk Centrifugation

31:45
Types of Available Milk

30:44
Types of Available Milk in the Market

30:25
New Technologies in Dairy Industries

32:53
Cheese

29:21
Chedder Cheese

30:02
Ice Cream

30:19
Process of Ice Cream Preparation

32:08
Ice Cream Lolies

38:51
Over Run and Calculation for Preparing Ice Cream Mix

32:39
Transportation of Ice Cream vis a vis Frozen Foods

32:30
Packaging of Food Materials

31:11
Modified Atmosphere Packaging

30:57
Flow Chart for Manufacturing Some Dairy and Food Products

31:13

Thermal Processing of Foods

Food Microbiology: Microbial Growth and Concerns in Various Foods

54:36
Blanching, Pasteurization, Ultra-pasteurization, Hot fill and UHT

01:02:38
Thermal processing equipment

57:43
Milk pasteurization

58:39
Canning operations

51:03
Temperature distribution and heat penetration

52:50
Kinetics of reactions

50:00
F value and process requirements

51:05
Quality considerations and process optimization

47:13
Shelf life studies

53:15
Validation of heat processes

56:53
Fundamentals of aseptic processing

47:02
Aseptic equipment design

44:50
Aseptic process design

46:40
Microwave and radio frequency heating

51:31
Ohmic heating

54:05
Overview of non-thermal processing technologies

57:46
Advanced separation processes

55:10
High pressure dialysis, ultrafiltration and reverse osmosis

51:18
Nanofiltration, electrodialysis and membrane separation

53:53
Various types of heat exchangers for food process engineering

46:25
Various types of driers for food process engineering

01:16:01
Importance and applications of extrusion technology in food processing

57:28
Changes of properties and functional components of extruded foods

01:01:43
Food biosensors

01:08:34
Types of functional foods: Probiotics and nutraceuticals

58:51
Packaging considerations: Barrier and mechanical properties of food packaging

01:17:59
Biocomposite/bionanocomposite materials for food packaging applications

55:36
Sanitary components and requirements

56:22
Regulatory considerations

59:27
Special Lecture: Membrane Seperation

43:13

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Food Technology Preparation

About Course

What Will You Learn?

Course Content

Food Microbiology

Microbial Types In Foods || Part 1

Microbial Types In Foods || Part 2

Sources Of Contamination In Food

Food Spoilage Part 1

Spoilage Of Meat & Fish Part 2

Spoilage Of Canned Food Part 3

Food Preservation Food Microbiology Part 1

Food Preservation Food Microbiology Part 2

Fermented Foods (Introduction – 1) Food Microbiology

Fermented Foods (Introduction – 2) Food Microbiology

Fermented Vegetables || Fermented Foods || Food Microbiology

Sauerkraut || Fermented Vegetables || Fermented Foods || Food Microbiology

13.Pickle || Fermented Vegetables || Fermented Foods || Food Microbiology

Idli – Fermented Food

Bread || Microorganisms As Food || Fermented Foods

Yoghurt

Cheese

Probiotics – Microbiology

Prebiotics – Microbiology

Synbiotics – Microbiology

Prebiotics Vs Probiotics ( Differences )

MicroOrganisms as Food SCP – Single Cell Protein

Microorganisms as Food – Part 1 – Mushroom cultivation MicroBiology

Microorganisms as Food Mushrooms MicroBiology Part 2

Food Borne Illnesses Part 1 Food Intoxication

Food Borne Illnesses Part 2 Food Intoxication

Food Borne Illnesses Part 3 Food Intoxication

Food Borne Illnesses Part 1 Mycotoxicosis (Mycotoxication)

Food Borne Illnesses Part 2 Mycotoxicosis (Mycotoxication)

Food Safety – Introduction (Part 1) – Food Microbiology

Food Safety – Introduction (Part 2) – Food Microbiology

Food Quality – Food Microbiology

Food Quality Evaluation / Food Quality Assessment & Methods Of Quality Assessment Of Foods

Screening And Enumeration Of Spoilage Microorganisms – Food Microbiology

Dairy Microbiology || Disease Outbreaks Associated With Milk Products

Food Chemistry

Carbohydrates Part-1

Carbohydrates-Part-2

Lipids and fats Part – 1

Lipids Part-2

Lipids Part-3

Spectroscopy

Spectrophotometer

Chromatography

Colorimeter

Water

Importance of fats and oils in food

Introudction to Food Chemistry

Electrophoresis

Protiens-Structure & Classification of Protiens

Functional properties of proteins

Water soluable Vitamins-Structure function & stability

Food Chemistry – Fat Soluble Vitamins

Water soluable Vitamins

Flavour

Fat Soluable Vitamins

Pigments and Flavors

Treatment Method-Liquid Waste

Trickling Filters

Nutrition, Therapeutics and Health

Relationship between Food, Nutrition and Health 1

Relationship between Food, Nutrition and Health 2

Digestion, absorption and utilization of Nutrients 1

Digestion, absorption and utilization of Nutrients 2

Recommended dietary allowances

Carbohydrate

Fiber

Protein

Protein – health significance

Fat

Energy 1

Energy 2

Energy 3

Fat Soluble Vitamins 1

Fat Soluble Vitamins 2