Name: Food Science & Processing Technology
Brand: Learntoupgrade
SKU: 637df0dde4b0a18ab26d96ca
Price: 5 USD
Availability: InStock

Food Science & Processing Technology

Beginner to Professional Level
Earn a Certificate Paid Registration.

Instructor: Dr. Shazia Rashid

Language: English & Hindi

Validity Period: Lifetime

$300 98% OFF

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

Benefits:

All classes will have live interactions with the industry experienced trainer.
Industry meet curriculum only
World wide recognized certification
Missed any Classes? get the recording access for the lifetime
Many publication samples will be shared
A quality industry certificate
Learn research paper writing, letter writing
Interview skills session will be delivered
Assignment and weekly tests to maximize your knowledge.

Our Industries Tie-up

Tirupati food Industry Pvt ltd
APSARA FOOD INDUSTRIES (P) LTD
G.D. Foods Manufacturing (India) Private Limited
S S FOOD PROCESSING INDUSTRY
Oak And Yoke Food Industries Private Limited

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	Module 1: Basic Principles: Food Science
		Lecture 1. What is Food Science?
		Lecture 2. Introduction To Food Science Industry
		Lecture 3. Inter-relationship Between Food Chemistry, Food Microbiology, and Food Processing
		Lecture 4. Need For Convenience Food
		Lecture 5. What is Food Technology?
		Lecture 6. What is Food?
		Lecture 7. Function of Food
	Module 2: Food Biochemistry and Food Quality Characteristics
		Lecture 9. Food constituents
		Lecture 10. What is Nutrients
		Lecture 11. Functions of the Nutrients
		Lecture 12. Classification of Nutrients; Macro and Micro Nutrients
		Lecture 13. Macronutrients (Carbohydrates, Proteins, Lipids)
		Lecture 14. Micronutrients (Minerals, Vitamins, Nutrients)
		Lecture 15. Introduction to Biochemistry of Food
		Lecture 16. Food Carbohydrates Biochemistry
		Lecture 17. Food Proteins Biochemistry
		Lecture 18. Food Lipid Biochemistry
		Lecture 19. Nucleic Acids and Food Science DNA
		Lecture 20. Natural Toxicants
		Lecture 21. Food Spoilage
	Module 3: Food Processing: Basic Principles
		Lecture 22. Properties of Food
		Lecture 23. Material Transfer
		Lecture 24. Fluid Flow
		Lecture 25. Heat Transfer
		Lecture 26. Process Control
	Module 4: Food Quality and Standards
		Lecture 27. Food Quality and Food Quality Attributes
		Lecture 28. Quality Specifications For The Consumer, Quality of Processed Foods and Factors That Affect Food Quality
		Lecture 29. Food Quality Evaluation, Subjective Evaluation and Objective Evaluation
		Lecture 30. Improving Quality of Foods , Functions of Quality Control
		Lecture 31. Food Quality Standards
		Lecture 32. Food Regulations for International Organizations
	Module 5: Mechanical Operations in Food Processing
		Lecture 33. Raw Material Preparation, Cleaning, Sorting, Grading, Peeling, Size Reduction, Mixing and Foaming
		Lecture 34. Separation Processes, Mechanical Separation, Contact Equilibrium Processes
		Lecture 35. Membrane Separation Processes, Food Freezing
	Module 6: Processing by Application of Heat
		Lecture 36. Heat Processing Using Steam or Water
		Lecture 37. Blanching, Pasteurization
		Lecture 38. Heat Sterilization
		Lecture 39. Evaporation and Distillation
		Lecture 40. Extrusion
		Lecture 41. Heat Processing using Hot Air Dehydration, Baking and Roasting
		Lecture 42. Heat Processing using Hot Oils Frying
		Lecture 43. Heat Processing by Direct and Radiated energy Dielectric, Ohmic and Infrared Heating,
	Module 7: Processing by the Removal of Heat
		Lecture 44. Processing by the Removal of Heat, Chilling
		Lecture 45. Controlled- or modified-atmosphere storage and packaging
		Lecture 46. Freezing, Freeze Drying and Freeze Concentration
	Module 8: Processing by Direct and Radiated Energy
		Lecture 47. Direct and Radiated Energy- Theory, Effect on Micro-organisms
		Lecture 48. Application, Effect and Detections of Irradiated Food
	Module 9: Processing using Electric Fields, High Hydrostatic Pressure, Light or Ultrasound
		Lecture 49. Pulsed Electric Field Processing
		Lecture 50. High Pressure Processing
		Lecture 51. Processing using Pulsed Light
		Lecture 52. Processing using Ultrasound
	Module 10: Post Processing Operation: Materials Handling, Storage and Distribution
		Lecture 53. Post Processing Operation Materials Handling, Storage and Distribution
	Module 11: Career in Food Industry
		Lecture 54. Career in Food Industry

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Food Science & Processing Technology

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