Learning Outcomes

Quality and Safety Aspects of Food

Factors Affecting Quality During Processing and Storage

Role of Water in Food and its Shelf Life

Gelatinization & Retrogradation of Starch

Lesson Summary

In this module you will learn about quality and safety aspects of food, factors affecting quality during processing and storage, the role of water in food and its shelf life, gelatinization and retrogradation of starch.

Browning Reactions

Food Proteins

Principles of Food Preservation

Traditional Food Preservation Technologies - Part 1

Traditional Food Preservation Technologies - Part 2

In this module you will learn about the changes that occur during food processing. Topics like browning reactions, food proteins, principles of food preservation and traditional food preservation technologies would be discussed.

High Pressure Processing of Food - Part 1

High Pressure Processing of Food - Part 2

Membrane Technology - Part 1

Membrane Technology - Part 2

In this module you will learn about processing technologies. Topics like high pressure processing of food which includes; the process
principle and technological aspects of high pressure processing and the effect of high pressure process parameters on food constituents and its quality will be outlined. The membrane technology and its application in food processing will be introduced.

Food Irradiation - Part 1

Food Irradiation - Part 2

Microwave Heating

Radio Frequency Drying

Super Critical Fluid Extraction - Part 1

Super Critical Fluid Extraction - Part 2

In this module we will learn about food irradiation; process principles and
technological aspects of food irradiation, the effect of food irradiation on the constituents and characteristics of the food, microwave heating, radio frequency heating and supercritical fluid extraction.

Freeze Drying Part 1

Freeze Drying Part 2

Food Extrusion Technology Part 1

Food Extrusion Technology Part 2

Textured Vegetable Protein(TVP)

In this module you will learn about freeze drying and food extrusion technology. Topics like freeze drying, extrusion technology and textured vegetable protein will be discussed.

Aseptic Processing & Packaging

Hurdle Technology

Natural Antimicrobials

Food Lipids: Nature & Occurrence

In this module you will learn about basic Hurdle Technology Concepts. Topics like Aseptic Processing & Packaging, Natural Antimicrobials and Food Lipids: Nature & Occurrence will be discussed.

Diploma in Novel Technologies for Food Processing / Shelf-Life Extension First Assessment

You must score 80% or more to pass this assessment.

Extraction of Oil: Part 1

Extraction of Oil: Part 2

Refining of Oil: Part 1

Refining of Oil: Part 2

Modified Fats

In this module you will learn about extraction and processing of oil. Topics like extraction of oil, refining of oil and modified fats would be extensively discussed.

Rancidity

Natural Antioxidants

Microencapsulation: Part 1

Microencapsulation: Part 2

Food Nanotechnology

In this module you will learn about Concept of Rancidity and Preparation of Oil Powder. Topics like Rancidity, Natural Antioxidants, Microencapsulation, Food nanotechnology will be discussed.

Respiration & Ripening

Modified Atmospheric Storage (MAP)

Active Packaging Technology

Edible Coating Technology

Multiproduct Controlled Atmosphere or Modified Atmosphere Storage Unit

In this module you will learn about modified atmospheric packaging, active packaging and edible coating of food and vegetables. Topics like Respiration and Ripening, Modified Atmospheric Storage, Active Packaging Technology, Edible Coating Technology and Multiproduct CA / MA Storage unit will be discussed.

Grain Storage

Ozonation of Food Grains

Hyper Spectral Imaging for Quality Analysis of Food Grains

Non-Destructive Methods for Analysis of Grain Quality

Detection of Spoilage in Grains using Biosensors

In this module you will learn about Controlled Atmosphere Storage of Food Grains. Topics like Grain Storage, Ozonation of Food Grains, Hyper Spectral Imaging for Quality Analysis of Food Grains, Non-Destructive Methods for Analysis of Grain Quality and Detection of Spoilage in Grains using Biosensors will be discussed.

Food Fortification

Iron Fortified Rice (IFR)

Nutri Dal and Fortified Noodles

High Energy RTE Food Paste: Part 1

High Energy Ready to Eat Food Paste: Part 2

In this module you will learn about Food Fortification. Topics like Iron Fortified Rice, Nutri Dal and Fortified Noodles, High Energy RTE Food Paste and Functional Foods and Nutraceuticals will be discussed.

Functional Foods and Nutraceuticals

Algae Based Health Foods

Gluten Free Bread and Pasta

Food Powder & Premixes

Good Manufacturing Practices/GHP in Food Industry

Food Processing Overview & Course Summary

In this module you will learn about Functional Foods and Nutraceuticals. Topics like Algae Based Health Foods, Gluten Free Bread and Pasta, Food Powder & Premixes, GMP/GHP in Food Industry will be discussed.

Diploma in Novel Technologies for Food Processing/ Shelf-Life Extension Second Assessment

Diploma in Novel Technologies for Food Processing/ Shelf-Life Extension Final Assessment

This free course teaches you about quality and safety aspects of food processing technologies

Advanced Diploma in Novel Technologies for Food Processing and Shelf Life Extension

This free online Novel Technologies for Food Processing and Shelf Life Extension course, starts with food structure and changes occurring in food during processing. The course discusses novel and emerging technologies for processing and value addition of food You will learn about food products manufacture, preservation and shelf life extension of perishable foods will be studied.

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