Microencapsulation | Free Course

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Module 1: Concept of Rancidity and Preparation of Oil Powder

Module 1: Introduction to Food Processing, Preservation and Quality

Introduction to Food Processing, Preservation and Quality - Learning Outcomes

Quality and Safety Aspects of Food

Factors Affecting Quality During Processing and Storage

Role of Water in Food and its Shelf Life

Gelatinization & Retrogradation of Starch

Introduction to Food Processing, Preservation and Quality - Lesson Summary

Module 2: Changes During Food Processing

Changes During Food Processing - Learning Outcomes

Browning Reactions

Food Proteins

Principles of Food Preservation

Traditional Food Preservation Technologies - Part 1

Traditional Food Preservation Technologies - Part 2

Changes During Food Processing - Lesson Summary

Module 3: Processing Technologies

Processing Technologies - Learning Outcomes

High Pressure Processing of Food - Part 1

High Pressure Processing of Food - Part 2

Membrane Technology - Part 1

Membrane Technology - Part 2

Processing Technologies - Lesson Summary

Module 4: Irradiation, Radio Frequency and Microwave Heating

Irradiation, Radio Frequency and Microwave Heating - Learning Outcomes

Food Irradiation - Part 1

Food Irradiation - Part 2

Microwave Heating

Radio Frequency Drying

Super Critical Fluid Extraction - Part 1

Super Critical Fluid Extraction - Part 2

Irradiation, Radio Frequency and Microwave Heating - Lesson Summary

Module 5: Freeze Drying and Food Extrusion Technology

Freeze Drying and Food Extrusion Technology - Learning Outcomes

Freeze Drying Part 1

Freeze Drying Part 2

Food Extrusion Technology Part 1

Food Extrusion Technology Part 2

Textured Vegetable Protein(TVP)

Freeze Drying and Food Extrusion Technology - Lesson Summary

Module 6: Hurdle Technology Concept, Natural Antimicrobials, bacteriocins and freeze drying

Hurdle Technology Concept, Natural Antimicrobials, bacteriocins and freeze drying - Learning Outcomes

Aseptic Processing & Packaging

Hurdle Technology

Natural Antimicrobials

Food Lipids: Nature & Occurrence

Hurdle Technology Concept, Natural Antimicrobials, bacteriocins and freeze drying - Lesson Summary

Module 7: Advanced Diploma in Novel Technologies for Food Processing and Shelf Life Extension - First Assessment

Diploma in Novel Technologies for Food Processing / Shelf-Life Extension First Assessment

Module 8: Extraction and Processing of Oil

Extraction and Processing of Oil - Learning Outcomes

Extraction of Oil: Part 1

Extraction of Oil: Part 2

Refining of Oil: Part 1

Refining of Oil: Part 2

Modified Fats

Extraction and Processing of Oil - Lesson Summary

Module 9: Concept of Rancidity and Preparation of Oil Powder

Concept of Rancidity and Preparation of Oil Powder - Learning Outcomes

Rancidity

Natural Antioxidants

Microencapsulation: Part 1

Microencapsulation: Part 2

Food Nanotechnology

Concept of Rancidity and Preparation of Oil Powder - Lesson Summary

Module 10: Modified Atmospheric Packaging, Active Packaging and Edible Coating of Food and Vegetables

Modified Atmospheric Packaging, Active Packaging and Edible Coating of Food and Vegetables - Learning Outcomes

Respiration & Ripening

Modified Atmospheric Storage (MAP)

Active Packaging Technology

Edible Coating Technology

Multiproduct Controlled Atmosphere or Modified Atmosphere Storage Unit

Modified Atmospheric Packaging, Active Packaging and Edible Coating of Food and Vegetables - Lesson Summary

Module 11: Controlled Atmosphere Storage of Food Grains; Ozone; Microwave Treatment for Disinfestation of Grains

Controlled Atmosphere Storage of Food Grains; Ozone; Microwave Treatment for Disinfestation of Grains - Learning Outcomes

Grain Storage

Ozonation of Food Grains

Hyper Spectral Imaging for Quality Analysis of Food Grains

Non-Destructive Methods for Analysis of Grain Quality

Detection of Spoilage in Grains using Biosensors

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