Learn · Novel Technologies For Food Processing And Shelf Life Extension

Lecture 64 of 69Live Session

Live Session 20-03-2024

Prof. Hari Niwas Mishra · IIT Kharagpur

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Novel Technologies For Food Processing And Shelf Life Extension, IIT Kharagpur (at NPTEL)
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All the lectures

  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
  6. Lecture 06: Browning Reactions Video
  7. Lecture 07: Food Proteins Video
  8. Lecture 08: Principles of Food Preservation Video
  9. Lecture 09: Traditional Food Preservation Technologies - Part 1 Video
  10. Lecture 10: Traditional Food Preservation Technologies - Part 2 Video
  11. Lecture 11 : High Pressure Processing of Food - Part 1 Video
  12. Lecture 12 : High Pressure Processing of Food - Part 2 Video
  13. Lecture 13 : Membrane Technology -Part 1 Video
  14. Lecture 14 : Membrane Technology -Part 2 Video
  15. Lecture 15 : Food Irradiation: Part 1 Video
  16. Lecture 16 : Food Irradiation: Part 2 Video
  17. Lecture 17 : Microwave Heating Video
  18. Lecture 18 : Radio Frequency Drying Video
  19. Lecture 19 : Super Critical Fluid Extraction: Part 1 Video
  20. Lecture 20 : Super Critical Fluid Extraction: Part 2 Video
  21. Lecture 21 : Freeze Drying: Part 1 Video
  22. Lecture 22 : Freeze Drying: Part 2 Video
  23. Lecture 23 : Food Extrusion Technology: Part 1 Video
  24. Lecture 24 : Food Extrusion Technology: Part 2 Video
  25. Lecture 25 : Textured Vegetable Protein(TVP) Video
  26. Lecture 26 : Aseptic Processing & Packaging Video
  27. Lecture 27 : Hurdle Technology Video
  28. Lecture 28 : Natural Antimicrobials Video
  29. Lecture 29 : Food Lipids: Nature & Occurrence Video
  30. Lecture 30: Extraction of Oil: Part 1 Video
  31. Lecture 31: Extraction of Oil: Part 2 Video
  32. Lecture 32: Refining of Oil: Part 1 Video
  33. Lecture 33: Refining of Oil: Part 2 Video
  34. Lecture 34: Modified Fats Video
  35. Lecture 35: Rancidity Video
  36. Lecture 36: Natural Antioxidants Video
  37. Lecture 37: Microencapsulation: Part 1 Video
  38. Lecture 38: Microencapsulation: Part 2 Video
  39. Lecture 39: Food nanotechnology Video
  40. Lecture 40 : Respiration & Ripening Video
  41. Lecture 41 : Modified Atmospheric Storage (MAP) Video
  42. Lecture 42 : Active Packaging Technology Video
  43. Lecture 43 : Edible coating technology Video
  44. Lecture 44 : Multiproduct CA / MA Storage Unit Video
  45. Lecture 45 : Grain Storage Video
  46. Lecture 46 : Ozonation of Food Grains Video
  47. Lecture 47 : Hyper Spectral Imaging for Quality Analysis of Food Grains Video
  48. Lecture 48 : Non-Destructive Methods for Analysis of Grain Quality Video
  49. Lecture 49 : Detection of Spoilage in Grains using Biosensors Video
  50. Lecture 50: Food Fortification Video
  51. Lecture 51: Iron Fortified Rice (IFR) Video
  52. Lecture 52: Nutri Dal and Fortified Noodles Video
  53. Lecture 53: High Energy RTE Food Paste: Part 1 Video
  54. Lecture 54: High Energy RTE Food Paste: Part 2 Video
  55. Lecture 55: Functional Foods and Nutraceuticals Video
  56. Lecture 56: Algae Based Health Foods Video
  57. Lecture 57: Gluten Free Bread and Pasta Video
  58. Lecture 58: Food Powder & Premixes Video
  59. Lecture 59: GMP/GHP in Food Industry Video
  60. Lecture 60: FCTL R&D and Course Summary Video
  61. Live Session 18-02-2022 Video
  62. Live Session 15-03-2022 Video
  63. Live Session 21-04-2022 Video
  64. Live Session 20-03-2024 Video
  65. Live Session 05-04-2024 Video
  66. Live Session 19-04-2024 Video
  67. Live Session 24-02-2025 Video
  68. Live Session 21-03-2025 Video
  69. Live Session 04-04-2025 Video