Introduction to Food Fortification Technology
This Free Course teaches about food fortification, iron fortified rice (IFR), nutri dal and fortified noodles etc.
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This free online course Food Fortification Technology will begin with explaining food fortification or enrichment as the process of adding micronutrients (essential trace elements and vitamins) to food, which can be carried out by food manufacturers, or by governments as a public health policy which aims to reduce the number of people with dietary deficiencies within a population.
Next you will study novel approaches for food fortification technology, and its advantages which include include lowering the risk of the multiple deficiencies, supply of micronutrients in appropriate amounts, requires neither change in existing food patterns nor individual compliance.
By taking this online course, you will gain an indebt knowledge of the manufacturing of a few commercially important health food products like high energy RTE food paste, RTC/RTD health foods and beverages, algal based products, fortified foods and nutraceuticals, iron fortified rice, extruded snack food products, etc.Start Course Now
Food Fortification - Learning Outcomes
Iron Fortified Rice (IFR)
Nutri Dal and Fortified Noodles
High Energy RTE Food Paste: Part 1
High Energy Ready to Eat Food Paste: Part 2
Food Fortification - Lesson Summary
Functional Foods and Nutraceuticals
Functional Foods and Nutraceuticals - Learning Outcomes
Functional Foods and Nutraceuticals
Algae Based Health Foods
Gluten Free Bread and Pasta
Food Powder & Premixes
Good Manufacturing Practices/GHP in Food Industry
Food Processing Overview & Course Summary
Functional Foods and Nutraceuticals - Lesson Summary
Having completed this course you will be able to:
- Identify the advantages of the food fortification programs.
- Discuss an important products from nutrition point of view like iron fortified rice.
- Outline the different classifications of noodles.
- Discuss functional foods and nutraceuticals.
- Identify the different types of algae and their characteristics.
- Identify gluten free products and its two protein strands.
- Identify good manufacturing practices and the four major pillars in GMP process.
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