NOC:Novel Technologies for Food Processing and Shelf Life Extension

Lecture 1 - Course Introduction; Food Constituents and Functions

Lecture 2 - Quality and Safety Aspects of Food

Lecture 3 - Factors Affecting Quality During Processing and Storage

Lecture 4 - Role of Water in Food and its Shelf Life

Lecture 5 - Gelatinization and Retrogradation of Starch

Lecture 6 - Browning Reactions

Lecture 7 - Food Proteins

Lecture 8 - Principles of Food Preservation

Lecture 9 - Traditional Food Preservation Technologies - Part 1

Lecture 10 - Traditional Food Preservation Technologies - Part 2

Lecture 11 - High Pressure Processing of Food - Part 1

Lecture 12 - High Pressure Processing of Food - Part 2

Lecture 13 - Membrane Technology - Part 1

Lecture 14 - Membrane Technology - Part 2

Lecture 15 - Food Irradiation - Part 1

Lecture 16 - Food Irradiation - Part 2

Lecture 17 - Microwave Heating

Lecture 18 - Radio Frequency Drying

Lecture 19 - Super Critical Fluid Extraction - Part 1

Lecture 20 - Super Critical Fluid Extraction - Part 2

Lecture 21 - Freeze Drying - Part 1

Lecture 22 - Freeze Drying - Part 2

Lecture 23 - Food Extrusion Technology - Part 1

Lecture 24 - Food Extrusion Technology - Part 2

Lecture 25 - Textured Vegetable Protein (TVP)

Lecture 26 - Aseptic Processing and Packaging

Lecture 27 - Hurdle Technology

Lecture 28 - Natural Antimicrobials

Lecture 29 - Food Lipids: Nature and Occurrence

Lecture 30 - Extraction of Oil - Part 1

Lecture 31 - Extraction of Oil - Part 2

Lecture 32 - Refining of Oil - Part 1

Lecture 33 - Refining of Oil - Part 2

Lecture 34 - Modified Fats

Lecture 35 - Rancidity

Lecture 36 - Natural Antioxidants

Lecture 37 - Microencapsulation - Part 1

Lecture 38 - Microencapsulation - Part 2

Lecture 39 - Food nanotechnology

Lecture 40 - Respiration and Ripening

Lecture 41 - Modified Atmospheric Storage (MAP)

Lecture 42 - Active Packaging Technology

Lecture 43 - Edible coating technology

Lecture 44 - Multiproduct CA/MA Storage Unit

Lecture 45 - Grain Storage

Lecture 46 - Ozonation of Food Grains

Lecture 47 - Hyper Spectral Imaging for Quality Analysis of Food Grains

Lecture 48 - Non-Destructive Methods for Analysis of Grain Quality

Lecture 49 - Detection of Spoilage in Grains using Biosensors

Lecture 50 - Food Fortification

Lecture 51 - Iron Fortified Rice (IFR)

Lecture 52 - Nutri Dal and Fortified Noodles

Lecture 53 - High Energy RTE Food Paste - Part 1

Lecture 54 - High Energy RTE Food Paste - Part 2

Lecture 55 - Functional Foods and Nutraceuticals

Lecture 56 - Algae Based Health Foods

Lecture 57 - Gluten Free Bread and Pasta

Lecture 58 - Food Powder and Premixes

Lecture 59 - GMP/GHP in Food Industry

Lecture 60 - FCTL R&D and Course Summary