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Lecture 49 of 63week-10

Lecture 49: Functional and Designer Foods

Prof. Hari Niwas Mishra · IIT Kharagpur

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Food Science and Technology, IIT Kharagpur (at NPTEL)
Licence
CC BY-NC-SA, as NPTEL states it. Non-commercial use only.
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NPTEL states: "Distributed under Creative Commons Attribution-ShareAlike / CC BY - NC - SA", beside a BY-NC-SA badge.
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All the lectures

  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
  6. Lecture 06: Food Quality Characteristics Video
  7. Lecture 07: Physical Properties of Foods Video
  8. Lecture 08: Textural and Rheological Properties of Foods Video
  9. Lecture 09: Thermal Properties Relationships Video
  10. Lecture 10: Food Structure and Quality Relationships Video
  11. Lecture 11: Major Chemical and Biochemical Reactions in Foods Video
  12. Lecture 12: Oxidative Reactions in Foods Video
  13. Lecture 13: Hydrolytic Reactions in Foods Video
  14. Lecture 14: Factors Affecting Chemical Changes in Foods Video
  15. Lecture 15: Enzymatic processes in food Video
  16. Lecture 16: Significance of Sensory Organs Video
  17. Lecture 17: Anatomy and Functions of Taste and Smell Video
  18. Lecture 18: Sensory Evaluation Methods Video
  19. Lecture 19: Psychophysics of Sensory Perception Video
  20. Lecture 20: Novel Techniques in Sensory Evaluation Video
  21. Lecture 21: Water and Ice Video
  22. Lecture 22: Sugars and Oligosaccharides Video
  23. Lecture 23: Starch, Cellulose and Pectin Video
  24. Lecture 24: Proteins and Polypeptides Video
  25. Lecture 25: Triglycerides and Phospholipids Video
  26. Lecture 26: Vitamins Video
  27. Lecture 27: Minerals Video
  28. Lecture 28: Phytochemicals and Bioactives Video
  29. Lecture 29: Pigments and Colours Video
  30. Lecture 30: Flavouring Compounds Video
  31. Lecture 31: Food Microorganisms Video
  32. Lecture 32: Microbial Growth Video
  33. Lecture 33: Microbial Spoilage of Foods Video
  34. Lecture 34: Prevention of Food Poisoning and Spoilage Video
  35. Lecture 35: Beneficial Microorganisms Video
  36. Lecture 36: Chemical Food Additives Video
  37. Lecture 37: Functional Food Additives Video
  38. Lecture 38: Food Adulteration Video
  39. Lecture 39: Toxins and Allergens Video
  40. Lecture 40: International Regulations on Food Additives Video
  41. Lecture 41: Traditional Food Preservation Technologies Video
  42. Lecture 42: Chemical & Bio Preservation of Foods Video
  43. Lecture 43: Non-Thermal Technologies for Food Preservation Video
  44. Lecture 44: Alternate Thermal Technologies for Food Preservation Video
  45. Lecture 45: Low-Temperature Preservation of Foods Video
  46. Lecture 46: Food Process Principles and Operations Video
  47. Lecture 47: Food Formulation and Design Video
  48. Lecture 48: Mathematical Tools for Food Formulation Video
  49. Lecture 49: Functional and Designer Foods Video
  50. Lecture 50: 3D Printed foods for personalized nutrition Video
  51. Lecture 51: Concepts in Food Manufacturing and Industry 4.0 Video
  52. Lecture 52 :AI/ML Applications in Food Processing Video
  53. Lecture 53: Advanced Instrumentation and Sensors Video
  54. Lecture 54: Process Control and Automation Video
  55. Lecture 55: Robotics and Future Trends in Food Manufacturing Video
  56. Lecture 56: Concept of Circular Economy Video
  57. Lecture 57: Grain Processing by-products and Waste Utilization Video
  58. Lecture 58: Fruits and Vegetables Processing Industry Waste utilization Video
  59. Lecture 59: Fish, Meat and Poultry Processing Waste Utilization Video
  60. Lecture 60: Dairy Industry Waste Utilization & Course Summing-up Video
  61. Live Session 13-02-2025 Video
  62. Live Session 20-03-2025 Video
  63. Live Session 03-04-2025 Video