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Introduction to Food Fortification Technology

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Publisher: NPTEL
This free online Food Fortification Technology gives the learner a better understanding of mandatory fortification in food processing. Topics covered include the addition of nutrients in Nutri dal and fortified noodles, maize flour, iron-fortified rice (IFR), high energy RTE food paste, RTC/RTD health foods and beverages, algal based products, folic acid fortified foods and nutraceuticals, iron-fortified rice, and extruded snack food products.
Introduction to Food Fortification Technology
  • Duration

    3-4 Hours
  • Students

    1,333
  • Accreditation

    CPD

Description

Modules

Outcome

Certification

View course modules

Description

This free online Food Fortification Technology course will begin with explaining food fortification or enrichment as the process of adding micronutrients (essential trace elements, folic acid, vitamins and minerals) to food, which can be carried out by food manufacturers, or by governments as a public health policy that aims to reduce the number of people with dietary nutrient deficiencies within a population.

Next, you will study novel approaches for food fortification programs technology and their advantages which include lowering the risk of multiple micronutrient deficiencies, restoring nutrients lost, and the supply of micronutrients in appropriate amounts, which requires no change in existing food patterns nor individual compliance to improve the nutritional value of food.

By taking this online course, you will gain an in-depth 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 food and nutraceuticals, iron fortified rice, extruded snack food products, etc

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