Food Extrusion and Hurdle Technology | Free Online Course | Alison
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Introduction to Food Extrusion and Hurdle Technology Concepts

This Free Course teaches about freeze drying, food extrusion technology, textured vegetable protein, hurdle technology.

Nutrition
Free Course
This free online Food Extrusion and Hurdle Technology Concepts course begins with basic engineering and technological principles of food extrusion, the different types of extruders and the effect of extrusion on food characteristics, food components, raw ingredients suitable for extrusion and the product characteristics. Learn also aseptic processing and packaging, hurdle technology and food antimicrobials etc.
  • Duration

    3-4 Hours
  • Assessment

    Yes
  • Certification

    Yes
  • Responsive

    Yes
  • Publisher

    NPTEL

Description

Modules

Outcome

Certification

View course modules

Description

This free online course will begin with the basic engineering and technological principles of food extrusion, the different types of extruders and the effect of extrusion on food characteristics, food components, raw ingredients suitable for extrusion and the product characteristics. Next we will discuss different methods for the manufacture of textured vegetable proteins as well as their applications and the product quality characteristics.

Next you will study aseptic processing and packaging, hurdle technology and its use in stabilization of high moisture or intermediate moisture foods, food antimicrobials which are chemicals, which when added to or are present in food retard microbial growth or kill microorganisms.

Finally, you will learn about the food lipids, the nature and occurrence of lipids in various biological materials. Lipids are heterogeneous groups of naturally occurring substances which are insoluble in water, but soluble in organic solvents such as chloroform, ether, benzene, hexane, etc.

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Learning Outcomes

Having completed this course you will be able to:


  • Identify the fundamental aspects of freeze drying and the systems.
  • Different the different types of extruders.
  • Identify the textured vegetable proteins and different methods for manufacturing.
  • Discuss aseptic processing and packaging and basic methods used to obtain commercial sterility in foods.
  • Explain the functions of food antimicrobials.
  • Discuss the nature and occurrence of lipids in various biological materials.

Certification

All Alison courses are free to enrol, study and complete. To successfully complete this Certificate course and become an Alison Graduate, you need to achieve 80% or higher in each course assessment. Once you have completed this Certificate course, you have the option to acquire an official Certificate, which is a great way to share your achievement with the world. Your Alison Certificate is:

Ideal for sharing with potential employers - include it in your CV, professional social media profiles and job applications
An indication of your commitment to continuously learn, upskill and achieve high results
An incentive for you to continue empowering yourself through lifelong learning

Alison offers 3 types of Certificates for completed Certificate courses:

Digital Certificate - a downloadable Certificate in PDF format, immediately available to you when you complete your purchase
Certificate - a physical version of your officially branded and security-marked Certificate, posted to you with FREE shipping
Framed Certificate - a physical version of your officially branded and security-marked Certificate in a stylish frame, posted to you with FREE shipping

All Certificates are available to purchase through the Alison Shop. For more information on purchasing Alison Certificates, please visit our FAQs. If you decide not to purchase your Alison Certificate, you can still demonstrate your achievement by sharing your Learner Record or Learner Achievement Verification, both of which are accessible from your Dashboard. For more details on our Certificate pricing, please visit our Pricing Page.

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