Productivity & Innovation

Food Rheology: Significance, Dietary Implications, and Continued Exploration

Lecture 1 - The Significance of Food Rheology

Assessment Test - Lecture 1

Lecture 2 - Dietary Rheology

Assessment Test - Lecture 2

Lecture 3 - Food Rheology (Continue)

Assessment Test - Lecture 3

Lecture 4 - Food Rheology (Continue)

Assessment Test - Lecture 4

Lecture 5 - Food Rheology (Continue)

Assessment Test - Lecture 5

Chapter 1 

Measuring and Understanding Viscoelastic Properties in Food Rheology

Lecture 6 - Rheological Property Measurements

Assessment Test - Lecture 6

Lecture 7 - Rheological Property Measurements (continued)

Assessment Test - Lecture 7

Lecture 8 - Rheological Property Measurements (continued)

Assessment Test - Lecture 8

Lecture 9 - Rheological Features of Food that is Viscoelastic

Assessment Test - Lecture 9

Lecture 10 - Foods with Viscoelastic Properties (Continued)

Assessment Test - Lecture 10

Chapter 2

Thermal Processing and Microbial Death Kinetics: Comprehensive Analysis and Continuation

Lecture 11 - Thermal Processing and Microbial Death Kinetics

Assessment Test - Lecture 11

Lecture 12 - Thermal Processing and Microbial Death Kinetics (continue)

Assessment Test - Lecture 12

Lecture 13 - Thermal Processing and Microbial Death Kinetics (continue)

Assessment Test - Lecture 13

Lecture 14 - Thermal Processing and Microbial Death Kinetics (continue)

Assessment - Test Lecture 14

Lecture 15 - Thermal Processing and Microbial Death Kinetics (Continued)

Assessment - Test Lecture 15

Chapter 3 Lecture 16 - Concentration and Evaporation

Assessment Test - Lecture 16

Lecture 17 - Concentration and Evaporation (Continued)

Assessment Test - Lecture 17

Lecture 18 - Concentration and Evaporation (Continued)

Assessment Test - Lecture 18

Lecture 19 - Concentration and Evaporation (Continued)

Assessment Test - Lecture 19

Chapter 4 

Advanced Concentration, Evaporation, and Heat Exchange Processes

Lecture 20 - Concentration and Evaporation (Continued)

Assesment Test - Lecture 20

Lecture 21 - Exchangers of Heat

Assessment Lecture - 21

Lecture 22 - Exchangers of Heat (Continued)

Assessment Test - Lecture 22

Lecture 23 - Exchangers of Heat (Continued)

Assessment Test - Lecture 23 

Lecture 24 - Exchangers of Heat (Continued)

Assessment Test - Lecture 24

Lecture 25 - Exchangers of Heat (Continued)

Assessment Test - Lecture 25

Chapter 5 

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 1

SG Expert

Course content

Course Description

This Course Includes