Modified Atmospheric Storage (MAP)

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Module 1: Modified Atmospheric Packaging, Active Packaging and Edible Coating of Food and Vegetables

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

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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