Free Online Food Technology Course | Food Science Course | Alison
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Introduction to Processing Technologies

This Food Technology Course starts with major food processing technologies like food irradiation, microwave heating etc.

Nutrition
Free Course
This free online Introduction to Processing Technologies course explains food processing as the conversion of raw ingredients, by physical or chemical means into food, or of food into other forms. It combines raw food ingredients to produce marketable food products that can be easily prepared Topics like membrane technology, food irradiation, microwave heating, radio frequency drying, super critical fluid extraction will be explained.
  • 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 novel food processing technologies. Food processing is the conversion of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. 

Next you will study emerging technologies which have already found in the food industry like high pressure processing of food, membrane technology, food irradiation will be extensively studied.

Next you will cover novel and emerging technology in food
processing and preservation that is microwave heating is generated by the absorption of microwave by a dielectric material and then a brief overview of dielectric heating which is radio frequency heating.

Finally super critical fluid extraction and the principles of the process and technological aspects including the systems available for supercritical fluid extraction and application aspects of this process in food industry will be studied.

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Learning Outcomes

Having completed this course you will be able to:


  • Discuss the effect of high pressure process parameters on food constituents and its quality.
  • Outline the process and technological aspects of high pressure processing.
  • Describe membrane technology and its application in food processing.
  • Discuss the principle of radio frequency heating.
  • Identify the emerging technologies in food processing and preservation.
  • Identify the application of supercritical fluid extraction in food processing.

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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