Mô tả

About Food Processing Technologies

Food processing isn’t a new concept, however, many people might not understand how and why it happens. In this Internship, you will improve your knowledge of food processing technologies and build confidence in the processed foods on the market.

You will cover the history of food processing, from its origins to current modern industrial processes. You will explore the advantages and disadvantages of food processing technologies and understand their impact on health, safety, quality, and sustainability. Upon completing this Internship, you will feel empowered to make more informed decisions about the food you eat.

(Please note that the term ‘food processing’ is also often used to describe the formulation of food products and the addition of extra ingredients such as preservatives, stabilizers, fortifiers, and flavorings. This internship focuses on the technologies rather than the formulation.)


What will you achieve?

  • By the end of the internship, you‘ll be able to...

  • Explore the principles of food processing and gain an understanding of both traditional and modern industrial techniques

  • Justify the importance of food processing to society in terms of health, safety, quality, and sustainability

  • Engage in the debate on how beneficial certain processing techniques are to human health

  • Evaluate FSSC law and regulations

  • Reflect on the challenges of feeding growing populations safely and sustainably

Who can enroll?

· Students pursuing their Life Science / Biotechnology / Bioscience / BSc / BTech / MSc / MTech who aspire to work in the clinical research field.


What Benefits are you going to get from this course?

  • Lifetime validity

  • Demonstration Videos

  • You can access the session from anywhere without any hassle.

  • Lifetime recording access

  • Hand-outs will be given to help you maximize the value of online sessions

  • Beat the rising competition for enormous career options in the Technical sector.

  • Best quality content which is latest and up-to-date with the industry standards

  • Implement strategies - the super-secret way.

  • The learning experience from experienced and certified Trainers.

  • Increase TECHNICAL KNOWLEDGE to get in the industry after engineering with this amazing strategy.

Bạn sẽ học được gì

Learning experience from experienced and certified Trainers.

Hands-on Projects to practice various concepts & tools, evaluated by our lead trainer.

In learning of Food Science and Processing Technology , we are learning the secrets of Food. With this knowledge come discoveries in Food.

Life Time access of recorded lecture from experienced and certified Trainers.

Yêu cầu

  • Students pursuing their Pharmacy / Life Science / Biotechnology / Bioscience / BSc / BTech / MSc / MTech who aspire to work in the Research Industry.

Nội dung khoá học

12 sections

Introduction

1 lectures
Introduction
06:32

Module 1: Basic Principles: Food Science

7 lectures
Food Science
02:18
Introduction To Food Science Industry
06:32
Inter-relationship Between Food Chemistry, Food Microbiology, and Food Process
03:13
Need for Convenience Food
06:44
Food Technology
01:28
Food Groups
03:24
Functions of Food
04:31

Module 2: Food Biochemistry and Food Quality Characteristics

13 lectures
Lecture 9. Food Constituents
01:50
Lecture 10. What is Nutrients
03:03
Lecture 11. Functions of the Nutrients
11:54
Lecture 12. Classification of Nutrients; Macro and Micro Nutrients
07:35
Lecture 13. Macronutrients: (Carbohydrates, Proteins, Lipids)
20:56
Lecture 14. Micronutrients: (Minerals, Vitamins, Nutrients)
06:47
Lecture 15. Introduction to Biochemistry of Food
07:22
Lecture 16. Food Carbohydrates Biochemistry
04:55
Lecture 17. Food Proteins Biochemistry
05:48
Lecture 18. Food Lipid Biochemistry
04:39
Lecture 19. Nucleic Acids and Food Science DNA
05:44
Lecture 20. Natural Toxicants
05:12
Lecture 21. Food Spoilage
04:46

Module 3: Food Processing: Basic Principles

5 lectures
Lecture 22. Properties of Food
20:14
Lecture 23. Material Transfer
04:17
Lecture 24. Fluid Flow
03:55
Lecture 25. Heat Transfer
02:41
Lecture 26. Process Control
06:55

Module 4: Food Quality and Standards

6 lectures
Lecture 27. Food Quality and Food Quality Attributes
04:11
Lecture 28. Quality Specifications For The Consumer, Quality of Processed Foods
08:08
Lecture 29. Food Quality: Evaluation, Subjective and Objective Evaluation
06:43
Lecture 30. Improving Quality of Foods , Functions of Quality Control
03:26
Lecture 31. Food Quality Standards
05:15
Lecture 32. Food Regulations for International Organizations
06:41

Module 5: Mechanical Operations in Food Processing

3 lectures
Lecture 33. Raw Material Preparation, Cleaning, Sorting, Grading, Peeling
16:55
Lecture 34. Separation Processes, Mechanical Separation, Contact Equilibrium
07:55
Lecture 35. Membrane Separation Processes, Food Freezing
03:44

Module 6: Processing by Application of Heat

8 lectures
Lecture 36. Heat Processing Using Steam or Water
04:54
Lecture 37. Blanching, Pasteurization
03:57
Lecture 38. Heat Sterilization
03:42
Lecture 39. Evaporation and Distillation
03:17
Lecture 40. Extrusion
02:25
Lecture 41. Heat Processing using Hot Air Dehydration, Baking and Roasting
05:23
Lecture 42. Heat Processing using Hot Oils Frying
02:21
Lecture 43. Heat Processing by Direct and Radiated energy Dielectric, Ohmic
02:27

Module 7: Processing by the Removal of Heat

3 lectures
Lecture 44. Processing by the Removal of Heat, Chilling
06:00
Lecture 45. Controlled- or Modified-Atmosphere Storage and Packaging
06:06
Lecture 46. Freezing, Freeze Drying and Freeze Concentration
08:10

Module 8: Processing by Direct and Radiated Energy

2 lectures
Lecture 47. Direct and Radiated Energy- Theory, Effect on Micro-organisms
05:38
Lecture 48. Application, Effect and Detections of Irradiated Food
05:39

Module 9: Processing using Electric Fields, High Hydrostatic Pressure, Light

4 lectures
Lecture 49. Pulsed Electric Field Processing
03:01
Lecture 50. High Pressure Processing
01:45
Lecture 51. Processing using Pulsed Light
01:48
Lecture 52. Processing using Ultrasound
02:08

Module 10: Post Processing Operation: Materials Handling, Storage

1 lectures
Lecture 53. Post Processing Operation: Materials Handling, Storage
10:21

Module 11: Career in Food Industry

1 lectures
Lecture 54. Career in Food Industry
04:26

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