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Diplôme en technologie des produits laitiers, des procédés alimentaires et des produits
Advanced Level

Diplôme en technologie des produits laitiers, des procédés alimentaires et des produits

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  1. Ingénierie et construction
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Diplôme en technologie des produits laitiers, des procédés alimentaires et des produits

Découvrez les processus et les technologies émergentes appliqués aux produits alimentaires du monde entier dans le cours en ligne gratuit
Ce cours en ligne gratuit sur la technologie des produits laitiers, des procédés alimentaires et des produits sera d'une grande aide pour les étudiants qui souhaitent devenir des scientifiques et des techn... Ce cours en ligne gratuit sur la technologie des produits laitiers, des procédés alimentaires et des produits sera d'une grande aide pour les étudiants qui souhaitent devenir des scientifiques et des technologues alimentaires. Le cours explique en détail les principes de base et les méthodes de transformation et de conservation des aliments. Des lois et réglementations alimentaires ont été mises en place dans les pays du monde entier pour garantir que les gens reçoivent des aliments sains et hygiéniques à consommer.
COURSE PUBLISHER NPTELUniversity lecturer curated courses
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What You Will Learn In This Free Course

  • Explain the basic principles and me...
  • Analyze several application techniq...
  • List the types of additives includi...
  • Define food quality and the factors...
  • Explain the basic principles and methods of food processing and preservation 
  • Analyze several application techniques including application of heat, removal cold, dehydration and physical method
  • List the types of additives including natural, man made and artificial additives 
  • Define food quality and the factors for determining the quality of food 
  • State the purpose of creating a regulatory body such as the food safety and standards authority of India 
  • Describe the industrialization of agricultural production and increase in the number of food service establishment 
  • Explain whey proteins and how they have secondary, tertiary and quaternary structure
  • Explain how the rate of microbial growth is largely dependent on storage temperature 
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Course Modules
Course Description
Alison Certificates
Module

Introduction to Dairy, Food Process and Product Technology

In this module, you will learn about the basic principles and methods of food processing and preservation. You will also learn about the objectives of food scientists and technolog... Read More In this module, you will learn about the basic principles and methods of food processing and preservation. You will also learn about the objectives of food scientists and technologists in the diary industry. Read Less
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Module

Quality of Food

In this module, you will learn about food additives and how they are used in food processing and food preservation. You will also learn about how food additives are used to maintai... Read More In this module, you will learn about food additives and how they are used in food processing and food preservation. You will also learn about how food additives are used to maintain the nutritional quality of food. Read Less
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Module

Food Laws and Standards

In this module, you will learn about differences between high intensity light pulses and high intensity magnetic fields. You will also learn about the functions of the food safety ... Read More In this module, you will learn about differences between high intensity light pulses and high intensity magnetic fields. You will also learn about the functions of the food safety and standards authority around the world. Read Less
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Module

Introduction to Milk

In this module, you will learn about the existence of fat in milk in the form of minute globules. You will also learn about the insolubility of lipids in water and solubility in no... Read More In this module, you will learn about the existence of fat in milk in the form of minute globules. You will also learn about the insolubility of lipids in water and solubility in non-polar solvents. Read Less
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Module

Milk and Protein

In this module, you will learn about the trivial names of unsaturated fatty acids and their structure. You will also learn about the hardness or softness of milk fat.
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Module

Diploma in Dairy, Food Process and Product Technology - First Assessment

You must score 80% or more in this assessment.
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Module

Amino Acids & Milk Protein

In this module, you will learn about the native state of biomolecule and its four levels of biomolecular structure. You will also learn about protein subunit as a single protein mo... Read More In this module, you will learn about the native state of biomolecule and its four levels of biomolecular structure. You will also learn about protein subunit as a single protein molecule that assembles other protein molecules to form a protein complex. Read Less
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Module

Constituents of Milk

In this module, you will learn about whey proteins and how they have secondary, tertiary and quaternary structure.You will also learn about immunoglobulins as antibodies that are s... Read More In this module, you will learn about whey proteins and how they have secondary, tertiary and quaternary structure.You will also learn about immunoglobulins as antibodies that are synthesized in response to specific antigens. Read Less
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Module

Enzymes and Microbial Growth in Milk

In this module, you will learn about potential technological significance of few enzymes in milk. You will also learn about the factors that influence growth of microorganisms in f... Read More In this module, you will learn about potential technological significance of few enzymes in milk. You will also learn about the factors that influence growth of microorganisms in food. Read Less
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Module

Milk Pasteurization

In this module, you will learn about the meaning and importance of milk pasteurization. You will also learn about the various factors responsible for determining the choice of past... Read More In this module, you will learn about the meaning and importance of milk pasteurization. You will also learn about the various factors responsible for determining the choice of pasteurization method. Read Less
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Module

Emerging Technologies used in the Diary Industry

In this module, you will learn about the non conventional methods of pasteurization, the centrifugal separation of fat in milk and the working principle of a disc bowl centrifuge.
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Module

Diploma in Dairy, Food Process and Product Technology - Second Assessment

You must score 80% ore more to pass this assessment.
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Module

Course assessment

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Knowledge & Skills You Will Learn

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Dairy Farmer Dairy Farmer
Over six billion people around the world drink milk and consume dairy products. If you’re one of them, you owe an outstanding debt to Dairy Farmers, who brought forth the white revolution and continue
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Learner Reviews & Feedback For Diplôme en technologie des produits laitiers, des procédés alimentaires et des produits

37
Muhammad S. Alison Graduate
loved this course this course
It was very Helpful for me and Lot of Information i got from this course
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Dorothie jane S. Alison Graduate
loved this course this course
great course
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Nadine Feleciaer G. Alison Graduate
loved this course this course
I really enjoyed this course and learned alots, it taught I about how to analyze several application techniques including application of heat, removal cold, dehydration and physical method.
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Subrata C. Alison Graduate
loved this course this course
excellent detailed subject cover. the professor is very good at explaining the subject. easy to understand.
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Mohamed Niros R. Alison Graduate
loved this course this course
Very satisfied ,thank you so much
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