Productivity & Innovation

Lecture - 26 Technology for Drying

Assessment Test - Lecture 26 

Lecture  - 27 Technology for Drying (Continued)

Assessment Test - Lecture 27 

Lecture - 28 Technology for Drying (Continued)

Assessment Test - Lecture 28

Chapter 6 

Advanced Drying Technology: Enhancing Food Processing Post-Freezing

Lecture - 29 Technology for Drying (Continued)

Assessment Test - Lecture 29 

Lecture  -30 Food Processing Technology

Assessment Test - Lecture 30 

Lecture - 31 Drying After Frezzing

Assessment Test - Lecture 31 

Chapter 7 Lecture - 32 Freezing and Freeze Drying (Continued)

Assessment Test - Lecture 32 

Lecture - 33 Freezing and Freeze Drying (Continued)

Assessment Test - Lecture 33

Lecture - 34 Freezing and Freeze Drying (Continued)

Assessment Test - Lecture 34

Chapter 8

Advanced Techniques in Food Preservation: Freezing, Freeze Drying, and Size Reduction

Lecture - 35 Freezing and Freeze Drying (Continued)

Assessment Test - Lecture 35 

Lecture - 36 Size Reduction

Assessment Test - Lecture 36

Lecture - 37 Size Reduction (Continued)

Assessment Test - Lecture 37

Chapter 9 

Size Reduction and Mechanical Separation Techniques: Fundamentals and Applications

Lecture - 38 Size Reduction (Continued)

Assessment Test - Lecture 38

Lecture - 39 Size Reduction (Continued)

Assessment Test - Lecture 39

Lecture - 40 Size Reduction (Continued)

Assessment Test - Lecture 40

Lecture - 41 Mechanical Separation Techniques

Assessment Test - Lecture 41

Lecture - 42 Mechanical Separation Techniques (Continued)

Assessment Test - Lecture 42

Lecture - 43 Mechanical Separation Techniques (Continued)

Assessment Test - Lecture 43

Chapter 10

Advanced Mechanical Separation Techniques and the Dynamics of Mixing and Agitation

Lecture - 44 Mechanical Separation Techniques (Continued).

Assesment Test - Lecture 44

Lecture - 45 Mechanical Separation Techniques (Continued)

Assessment Test - Lecture 45

Lecture - 46 Mixing and Agitation

Assessment Test - Lecture 46

Lecture - 47 Mixing and Agitation (Continued)

Assessment Test - Lecture 47

Lecture - 48 Mixing and Agitation (Continued)

Assessment Test - Lecture 48

Lecture - 49 Mixing and Agitation (Continued)

Assessment Test - Lecture 49

Chapter 11

Mixing and Agitation: Advancing Techniques in Leaching and Extraction Processes

Lecture - 50 Mixing and Agitation (Continued)

Assessment Test - Lecture 50

Lecture - 51 Leaching and Extraction

Assessment Test - Lecture 51

Lecture - 52 Leaching and Extraction (Continued)

Assessment Test - Lecture 52

Lecture - 53 Leaching and Extraction

Assessment Test - Lecture 53

Lecture - 54 Leaching and Extraction (Continued)

Assessment Test - Lecture 54

Lecture - 55 Leaching and Extraction (Continued)

Assessment Test - Lecture 55

Chapter 12

Revolutionizing Food Safety: The Power of Non-Thermal Processing

Lecture - 56 Non Thermal Processing

Assessment Test - Lecture 56

Lecture - 57 Non Thermal Processing (Continued)

Assessment Test - Lecture 57

Lecture - 58 Non Thermal Processing (Continued)

Assessment Test - Lecture 58

Lecture - 59 Non-Thermal Processing

Assessment Test - Lecture 59

Lecture - 60 Non-Thermal Processing

Assessment Test - Lecture 60

Chapter 13

Course OverviewThe Food Processing Technology course is designed to provide students with a comprehensive understanding of the principles, techniques, and technologies used in the food processing industry. This course covers a wide range of topics related to the processing of food from raw ingredients to finished products, focusing on ensuring food safety, quality, and efficiency throughout the production process.PRE-REQUISITES:&nbsp;&nbsp; Knowledge of basic Basic Understanding of Food Technology Processing Concepts.&nbsp;INTENDED AUDIENCE: Anyone Interested.INDUSTRIES APPLICABLE TO: All related Industries, Food Manufacturing and Science.

Concept 2 Food Processing (5).mp4

This course introduce the basic food processing technology of Food rheology, thermal /non-thermal processing of Food , dry food and food preservation , food Freezing ,etc.. 


FOOD PROCESSING TECHNOLOGY - Part 2

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Course content

Course Description

This Course Includes