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Course12610501569 lectures

Novel Technologies For Food Processing And Shelf Life Extension

Prof. Hari Niwas Mishra · IIT Kharagpur

Start with lecture 1 At NPTEL

Lectures

Week 1

  1. Lecture 01 : Course Introduction; Food Constituents and Functions Video
  2. Lecture 02 : Quality and Safety Aspects of Food Video
  3. Lecture 03 : Factors Affecting Quality During Processing and Storage Video
  4. Lecture 04 : Role of Water in Food and its Shelf Life Video
  5. Lecture 05 : Gelatinization & Retrogradation of Starch Video

Week 2

  1. Lecture 06: Browning Reactions Video
  2. Lecture 07: Food Proteins Video
  3. Lecture 08: Principles of Food Preservation Video
  4. Lecture 09: Traditional Food Preservation Technologies - Part 1 Video
  5. Lecture 10: Traditional Food Preservation Technologies - Part 2 Video

WEEK 3

  1. Lecture 11 : High Pressure Processing of Food - Part 1 Video
  2. Lecture 12 : High Pressure Processing of Food - Part 2 Video
  3. Lecture 13 : Membrane Technology -Part 1 Video
  4. Lecture 14 : Membrane Technology -Part 2 Video

WEEK 4

  1. Lecture 15 : Food Irradiation: Part 1 Video
  2. Lecture 16 : Food Irradiation: Part 2 Video
  3. Lecture 17 : Microwave Heating Video
  4. Lecture 18 : Radio Frequency Drying Video
  5. Lecture 19 : Super Critical Fluid Extraction: Part 1 Video
  6. Lecture 20 : Super Critical Fluid Extraction: Part 2 Video

Week 0

  1. Lecture 21 : Freeze Drying: Part 1 Video
  2. Lecture 22 : Freeze Drying: Part 2 Video
  3. Lecture 23 : Food Extrusion Technology: Part 1 Video
  4. Lecture 24 : Food Extrusion Technology: Part 2 Video
  5. Lecture 25 : Textured Vegetable Protein(TVP) Video

WEEK 6

  1. Lecture 26 : Aseptic Processing & Packaging Video
  2. Lecture 27 : Hurdle Technology Video
  3. Lecture 28 : Natural Antimicrobials Video
  4. Lecture 29 : Food Lipids: Nature & Occurrence Video

WEEK 7

  1. Lecture 30: Extraction of Oil: Part 1 Video
  2. Lecture 31: Extraction of Oil: Part 2 Video
  3. Lecture 32: Refining of Oil: Part 1 Video
  4. Lecture 33: Refining of Oil: Part 2 Video
  5. Lecture 34: Modified Fats Video

WEEK 8

  1. Lecture 35: Rancidity Video
  2. Lecture 36: Natural Antioxidants Video
  3. Lecture 37: Microencapsulation: Part 1 Video
  4. Lecture 38: Microencapsulation: Part 2 Video
  5. Lecture 39: Food nanotechnology Video

WEEK 9

  1. Lecture 40 : Respiration & Ripening Video
  2. Lecture 41 : Modified Atmospheric Storage (MAP) Video
  3. Lecture 42 : Active Packaging Technology Video
  4. Lecture 43 : Edible coating technology Video
  5. Lecture 44 : Multiproduct CA / MA Storage Unit Video

WEEK 10

  1. Lecture 45 : Grain Storage Video
  2. Lecture 46 : Ozonation of Food Grains Video
  3. Lecture 47 : Hyper Spectral Imaging for Quality Analysis of Food Grains Video
  4. Lecture 48 : Non-Destructive Methods for Analysis of Grain Quality Video
  5. Lecture 49 : Detection of Spoilage in Grains using Biosensors Video

WEEK 11

  1. Lecture 50: Food Fortification Video
  2. Lecture 51: Iron Fortified Rice (IFR) Video
  3. Lecture 52: Nutri Dal and Fortified Noodles Video
  4. Lecture 53: High Energy RTE Food Paste: Part 1 Video
  5. Lecture 54: High Energy RTE Food Paste: Part 2 Video

WEEK 12

  1. Lecture 55: Functional Foods and Nutraceuticals Video
  2. Lecture 56: Algae Based Health Foods Video
  3. Lecture 57: Gluten Free Bread and Pasta Video
  4. Lecture 58: Food Powder & Premixes Video
  5. Lecture 59: GMP/GHP in Food Industry Video
  6. Lecture 60: FCTL R&D and Course Summary Video

Live Session

  1. Live Session 18-02-2022 Video
  2. Live Session 15-03-2022 Video
  3. Live Session 21-04-2022 Video
  4. Live Session 20-03-2024 Video
  5. Live Session 05-04-2024 Video
  6. Live Session 19-04-2024 Video
  7. Live Session 24-02-2025 Video
  8. Live Session 21-03-2025 Video
  9. Live Session 04-04-2025 Video

Syllabus and materials

At NPTEL, as the course publishes them.

Credits and licence

Institution
IIT Kharagpur
Department
Agriculture
Teacher
Prof. Hari Niwas Mishra
Level
Undergraduate
Language
English
Subjects
Biology
Source
NPTEL
Licence
CC BY-NC-SA, as NPTEL states it. Non-commercial use only. NPTEL's terms
Attribution
NPTEL states: "Distributed under Creative Commons Attribution-ShareAlike / CC BY - NC - SA", beside a BY-NC-SA badge.
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