Learning Outcomes | Food Processing & Technology

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Module 1: Introduction to Dairy, Food Process and Product Technology

Module 1: Introduction to Dairy, Food Process and Product Technology

Introduction to Diary, Food Processing and Product Technology - Learning Outcomes

What is Food and Nutrients

Nutritional Value of Nutrients

Best Way of Storage of Food Materials

Preservation Techniques

Introduction to Dairy, Food Processing and Product Technology - Lesson Summary

Module 2: Quality of Food

Quality of Food - Learning Outcomes

Temperature Quotient and its Impact

Food Additives

Quality of Food I

Quality of Food II

Quality of Food - Lesson Summary

Module 3: Food Laws and Standards

Food Laws and Standards - Learning Outcomes

Emerging technologies I

Emerging Technologies II

Food Laws - Why?

Food Laws of India

Standards in India

Hygiene and other Controls in India

Food Laws and Standards - Lesson Summary

Module 4: Introduction to Milk

Milk - Learning Outcomes

Physico - Chemical Properties of Milk

Milk - What is it?

Milk - How it Looks?

Milk - Constituents

Constituents of Milk

Milk - Lesson Summary

Module 5: Milk and Protein

Milk and Protein - Learning Outcomes

Milk Fat - Part I

Milk Fat - Part II

Milk Fat - Part III

Milk Fat - Part IV

Protein I

Protein II

Milk and protein - Lesson Summary

Module 6: Diploma in Dairy, Food Process and Product Technology - First Assessment

Dairy, Food Process and Product Technology - First Assessment

Module 7: Amino Acids & Milk Protein

Amino Acids and Milk Protein - Learning Outcomes

Amino Acids I

Amino Acids II

Milk Protein

Casein Micelle

Amino Acids and Milk Protein - Lesson Summary

Module 8: Constituents of Milk

Constituents of Milk - Learning Outcomes

Whey Protein

Whey Protein II

Lactoferrin

Carbohydrates in Milk

Small Constituents of Milk

Constituents of Milk - Lesson Summary

Module 9: Enzymes and Microbial Growth in Milk

Enzymes and Microbial Growth in Milk - Learning Outcomes

Enzymes in Milk

Chemical and Microbial Spoilage of Milk and Milk Products

Extrinsic Factors for Microbial Growth

Natural or other types of Spoilage

Packaging

Enzymes and Microbial Growth - Lesson Summary

Module 10: Milk Pasteurization

Milk Pasteurization - Learning Outcomes

Introduction to Milk Pasteurization

Thermal Death Time

Pasteurization Effectiveness

Milk Pateurization and Homogenization - Part I

Milk Pasteurization and Homogenization - Part II

Milk Pasteurization - Lesson Summary

Module 11: Emerging Technologies used in the Diary Industry

Emerging Technologies in the Diary Industry - Learning Outcomes

Milk Homogenization

Milk Centrifugation

Types of Available Milk

Types of Available Milk in the Market

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