Dairy, Food Process | Product Technology

This free online course on dairy, food process and product technology will be of great help to students who are interested in becoming food scientists and technologists. The course explains in great detail the basic principles and methods of food processing and preservation. There are food laws and regulations that have been put in place in countries around the world to ensure people are provided with healthy and hygienic food for consumption.

What You Will Learn In This Free Course

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 technologists in the diary industry.

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 maintain the nutritional quality of food.

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 and standards authority around the world.

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 non-polar solvents.; 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.; Module

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

You must score 80% or more in this assessment.; 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 molecule that assembles other protein molecules to form a protein complex.

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 synthesized in response to specific antigens.

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 food.; 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 pasteurization method.; 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.; Module

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

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

Course assessment