Novel Technologies for Food Processing
In this course you will learn about food processing and preservation, the changes that occur during processing, processing technologies like microwave heating.
This free online Novel Technologies for Food Processing and Shelf Life Extension course, starts with food structure and changes occurring in food during processing. The course discusses novel and emerging technologies for processing and value addition of food You will learn about food products manufacture, preservation and shelf life extension of perishable foods will be studied.
What You Will Learn In This Free Course
Introduction to Food Processing, Preservation and Quality
In this module you will learn about quality and safety aspects of food, factors affecting quality during processing and storage, the role of water in food and its shelf life, gelatinization and retrogradation of starch.
Changes During Food Processing
In this module you will learn about the changes that occur during food processing. Topics like browning reactions, food proteins, principles of food preservation and traditional food preservation technologies would be discussed.
Processing Technologies
In this module you will learn about processing technologies. Topics like high pressure processing of food which includes; the process principle and technological aspects of high pressure processing and the effect of high pressure process parameters on food constituents and its quality will be outlined. The membrane technology and its application in food processing will be introduced.
Irradiation, Radio Frequency and Microwave Heating
In this module we will learn about food irradiation; process principles and technological aspects of food irradiation, the effect of food irradiation on the constituents and characteristics of the food, microwave heating, radio frequency heating and supercritical fluid extraction.
Freeze Drying and Food Extrusion Technology
In this module you will learn about freeze drying and food extrusion technology. Topics like freeze drying, extrusion technology and textured vegetable protein will be discussed.; Module
Hurdle Technology Concept, Natural Antimicrobials, bacteriocins and freeze drying
In this module you will learn about basic Hurdle Technology Concepts. Topics like Aseptic Processing & Packaging, Natural Antimicrobials and Food Lipids: Nature & Occurrence will be discussed.; Module
Advanced Diploma in Novel Technologies for Food Processing and Shelf Life Extension – First Assessment
You must score 80% or more to pass this assessment.; Module
Extraction and Processing of Oil
In this module you will learn about extraction and processing of oil. Topics like extraction of oil, refining of oil and modified fats would be extensively discussed.; Module
Concept of Rancidity and Preparation of Oil Powder
In this module you will learn about Concept of Rancidity and Preparation of Oil Powder. Topics like Rancidity, Natural Antioxidants, Microencapsulation, Food nanotechnology will be discussed.; Module
Modified Atmospheric Packaging, Active Packaging and Edible Coating of Food and Vegetables
In this module you will learn about modified atmospheric packaging, active packaging and edible coating of food and vegetables. Topics like Respiration and Ripening, Modified Atmospheric Storage, Active Packaging Technology, Edible Coating Technology and Multiproduct CA / MA Storage unit will be discussed.
Controlled Atmosphere Storage of Food Grains; Ozone; Microwave Treatment for Disinfestation of Grains
In this module you will learn about Controlled Atmosphere Storage of Food Grains. Topics like Grain Storage, Ozonation of Food Grains, Hyper Spectral Imaging for Quality Analysis of Food Grains, Non-Destructive Methods for Analysis of Grain Quality and Detection of Spoilage in Grains using Biosensors will be discussed.
Food Fortification
In this module you will learn about Food Fortification. Topics like Iron Fortified Rice, Nutri Dal and Fortified Noodles, High Energy RTE Food Paste and Functional Foods and Nutraceuticals will be discussed.; Module
Functional Foods and Nutraceuticals
In this module you will learn about Functional Foods and Nutraceuticals. Topics like Algae Based Health Foods, Gluten Free Bread and Pasta, Food Powder & Premixes, GMP/GHP in Food Industry will be discussed.
Advanced Diploma in Novel Technologies for Food Processing and Shelf Life Extension – Second Assessment
You must score 80% or more to pass this assessment.; Module
Course assessment
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