Learn · NPTEL

Course12610554863 lectures

Food Science and Technology

Prof. Hari Niwas Mishra · IIT Kharagpur

Start with lecture 1 At NPTEL

Lectures

week-01

  1. Lecture 1: Course Introduction, Food and Health Video
  2. Lecture 2: Food Production and Processing Challenges Video
  3. Lecture 3: Energy and Nutritional Value of Foods Video
  4. Lecture 4: Balanced Diets Video
  5. Lecture 5: Sustainability in Food Industry Video

week-02

  1. Lecture 06: Food Quality Characteristics Video
  2. Lecture 07: Physical Properties of Foods Video
  3. Lecture 08: Textural and Rheological Properties of Foods Video
  4. Lecture 09: Thermal Properties Relationships Video
  5. Lecture 10: Food Structure and Quality Relationships Video

week-03

  1. Lecture 11: Major Chemical and Biochemical Reactions in Foods Video
  2. Lecture 12: Oxidative Reactions in Foods Video
  3. Lecture 13: Hydrolytic Reactions in Foods Video
  4. Lecture 14: Factors Affecting Chemical Changes in Foods Video
  5. Lecture 15: Enzymatic processes in food Video

week-04

  1. Lecture 16: Significance of Sensory Organs Video
  2. Lecture 17: Anatomy and Functions of Taste and Smell Video
  3. Lecture 18: Sensory Evaluation Methods Video
  4. Lecture 19: Psychophysics of Sensory Perception Video
  5. Lecture 20: Novel Techniques in Sensory Evaluation Video

week-05

  1. Lecture 21: Water and Ice Video
  2. Lecture 22: Sugars and Oligosaccharides Video
  3. Lecture 23: Starch, Cellulose and Pectin Video
  4. Lecture 24: Proteins and Polypeptides Video
  5. Lecture 25: Triglycerides and Phospholipids Video

week-06

  1. Lecture 26: Vitamins Video
  2. Lecture 27: Minerals Video
  3. Lecture 28: Phytochemicals and Bioactives Video
  4. Lecture 29: Pigments and Colours Video
  5. Lecture 30: Flavouring Compounds Video

week-07

  1. Lecture 31: Food Microorganisms Video
  2. Lecture 32: Microbial Growth Video
  3. Lecture 33: Microbial Spoilage of Foods Video
  4. Lecture 34: Prevention of Food Poisoning and Spoilage Video
  5. Lecture 35: Beneficial Microorganisms Video

week-08

  1. Lecture 36: Chemical Food Additives Video
  2. Lecture 37: Functional Food Additives Video
  3. Lecture 38: Food Adulteration Video
  4. Lecture 39: Toxins and Allergens Video
  5. Lecture 40: International Regulations on Food Additives Video

week-09

  1. Lecture 41: Traditional Food Preservation Technologies Video
  2. Lecture 42: Chemical & Bio Preservation of Foods Video
  3. Lecture 43: Non-Thermal Technologies for Food Preservation Video
  4. Lecture 44: Alternate Thermal Technologies for Food Preservation Video
  5. Lecture 45: Low-Temperature Preservation of Foods Video

week-10

  1. Lecture 46: Food Process Principles and Operations Video
  2. Lecture 47: Food Formulation and Design Video
  3. Lecture 48: Mathematical Tools for Food Formulation Video
  4. Lecture 49: Functional and Designer Foods Video
  5. Lecture 50: 3D Printed foods for personalized nutrition Video

week-11

  1. Lecture 51: Concepts in Food Manufacturing and Industry 4.0 Video
  2. Lecture 52 :AI/ML Applications in Food Processing Video
  3. Lecture 53: Advanced Instrumentation and Sensors Video
  4. Lecture 54: Process Control and Automation Video
  5. Lecture 55: Robotics and Future Trends in Food Manufacturing Video

week-12

  1. Lecture 56: Concept of Circular Economy Video
  2. Lecture 57: Grain Processing by-products and Waste Utilization Video
  3. Lecture 58: Fruits and Vegetables Processing Industry Waste utilization Video
  4. Lecture 59: Fish, Meat and Poultry Processing Waste Utilization Video
  5. Lecture 60: Dairy Industry Waste Utilization & Course Summing-up Video

Live Session

  1. Live Session 13-02-2025 Video
  2. Live Session 20-03-2025 Video
  3. Live Session 03-04-2025 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.
Who can watch
NPTEL gives no rating. Invisible Network shows it to Tweens profiles and older, judged from what the source says about it. How courses are placed