Modules / Lectures

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noc19_ar01_Assignment1noc19_ar01_Assignment1
noc19_ar01_Assignment10noc19_ar01_Assignment10
noc19_ar01_Assignment11noc19_ar01_Assignment11
noc19_ar01_Assignment12noc19_ar01_Assignment12
noc19_ar01_Assignment13noc19_ar01_Assignment13
noc19_ar01_Assignment2noc19_ar01_Assignment2
noc19_ar01_Assignment3noc19_ar01_Assignment3
noc19_ar01_Assignment4noc19_ar01_Assignment4
noc19_ar01_Assignment5noc19_ar01_Assignment5
noc19_ar01_Assignment6noc19_ar01_Assignment6
noc19_ar01_Assignment7noc19_ar01_Assignment7
noc19_ar01_Assignment8noc19_ar01_Assignment8
noc19_ar01_Assignment9noc19_ar01_Assignment9


Sl.No Chapter Name MP4 Download
1Lecture 01 : Course Introduction; Food Constituents and Functions Download
2Lecture 02 : Quality and Safety Aspects of Food Download
3Lecture 03 : Factors Affecting Quality During Processing and StorageDownload
4Lecture 04 : Role of Water in Food and its Shelf LifeDownload
5Lecture 05 : Gelatinization & Retrogradation of StarchDownload
6Lecture 06: Browning Reactions Download
7Lecture 07: Food ProteinsDownload
8Lecture 08: Principles of Food Preservation Download
9Lecture 09: Traditional Food Preservation Technologies – Part 1Download
10Lecture 10: Traditional Food Preservation Technologies – Part 2Download
11Lecture 11 : High Pressure Processing of Food - Part 1Download
12Lecture 12 : High Pressure Processing of Food - Part 2Download
13Lecture 13 : Membrane Technology -Part 1 Download
14Lecture 14 : Membrane Technology -Part 2 Download
15Lecture 15 : Food Irradiation: Part 1Download
16Lecture 16 : Food Irradiation: Part 2Download
17Lecture 17 : Microwave Heating Download
18Lecture 18 : Radio Frequency DryingDownload
19Lecture 19 : Super Critical Fluid Extraction: Part 1Download
20Lecture 20 : Super Critical Fluid Extraction: Part 2Download
21Lecture 21 : Freeze Drying: Part 1Download
22Lecture 22 : Freeze Drying: Part 2Download
23Lecture 23 : Food Extrusion Technology: Part 1Download
24Lecture 24 : Food Extrusion Technology: Part 2Download
25Lecture 25 : Textured Vegetable Protein(TVP)Download
26Lecture 26 : Aseptic Processing & PackagingDownload
27Lecture 27 : Hurdle TechnologyDownload
28Lecture 28 : Natural AntimicrobialsDownload
29Lecture 29 : Food Lipids: Nature & OccurrenceDownload
30Lecture 30: Extraction of Oil: Part 1Download
31Lecture 31: Extraction of Oil: Part 2Download
32Lecture 32: Refining of Oil: Part 1Download
33Lecture 33: Refining of Oil: Part 2Download
34Lecture 34: Modified FatsDownload
35Lecture 35: RancidityDownload
36Lecture 36: Natural AntioxidantsDownload
37Lecture 37: Microencapsulation: Part 1Download
38Lecture 38: Microencapsulation: Part 2Download
39Lecture 39: Food nanotechnologyDownload
40Lecture 40 : Respiration & RipeningDownload
41Lecture 41 : Modified Atmospheric Storage (MAP)Download
42Lecture 42 : Active Packaging TechnologyDownload
43Lecture 43 : Edible coating technologyDownload
44Lecture 44 : Multiproduct CA / MA Storage UnitDownload
45Lecture 45 : Grain StorageDownload
46Lecture 46 : Ozonation of Food GrainsDownload
47Lecture 47 : Hyper Spectral Imaging for Quality Analysis of Food GrainsDownload
48Lecture 48 : Non-Destructive Methods for Analysis of Grain QualityDownload
49Lecture 49 : Detection of Spoilage in Grains using BiosensorsDownload
50Lecture 50: Food FortificationDownload
51Lecture 51: Iron Fortified Rice (IFR)Download
52Lecture 52: Nutri Dal and Fortified NoodlesDownload
53Lecture 53: High Energy RTE Food Paste: Part 1Download
54Lecture 54: High Energy RTE Food Paste: Part 2Download
55Lecture 55: Functional Foods and NutraceuticalsDownload
56Lecture 56: Algae Based Health FoodsDownload
57Lecture 57: Gluten Free Bread and PastaDownload
58Lecture 58: Food Powder & PremixesDownload
59Lecture 59: GMP/GHP in Food Industry Download
60Lecture 60: FCTL R&D and Course Summary Download

Sl.No Chapter Name English
1Lecture 01 : Course Introduction; Food Constituents and Functions Download
Verified
2Lecture 02 : Quality and Safety Aspects of Food Download
Verified
3Lecture 03 : Factors Affecting Quality During Processing and StorageDownload
Verified
4Lecture 04 : Role of Water in Food and its Shelf LifeDownload
Verified
5Lecture 05 : Gelatinization & Retrogradation of StarchDownload
Verified
6Lecture 06: Browning Reactions Download
Verified
7Lecture 07: Food ProteinsDownload
Verified
8Lecture 08: Principles of Food Preservation Download
Verified
9Lecture 09: Traditional Food Preservation Technologies – Part 1Download
Verified
10Lecture 10: Traditional Food Preservation Technologies – Part 2Download
Verified
11Lecture 11 : High Pressure Processing of Food - Part 1Download
Verified
12Lecture 12 : High Pressure Processing of Food - Part 2Download
Verified
13Lecture 13 : Membrane Technology -Part 1 Download
Verified
14Lecture 14 : Membrane Technology -Part 2 Download
Verified
15Lecture 15 : Food Irradiation: Part 1Download
Verified
16Lecture 16 : Food Irradiation: Part 2Download
Verified
17Lecture 17 : Microwave Heating Download
Verified
18Lecture 18 : Radio Frequency DryingDownload
Verified
19Lecture 19 : Super Critical Fluid Extraction: Part 1Download
Verified
20Lecture 20 : Super Critical Fluid Extraction: Part 2Download
Verified
21Lecture 21 : Freeze Drying: Part 1Download
Verified
22Lecture 22 : Freeze Drying: Part 2Download
Verified
23Lecture 23 : Food Extrusion Technology: Part 1Download
Verified
24Lecture 24 : Food Extrusion Technology: Part 2Download
Verified
25Lecture 25 : Textured Vegetable Protein(TVP)Download
Verified
26Lecture 26 : Aseptic Processing & PackagingDownload
Verified
27Lecture 27 : Hurdle TechnologyDownload
Verified
28Lecture 28 : Natural AntimicrobialsDownload
Verified
29Lecture 29 : Food Lipids: Nature & OccurrenceDownload
Verified
30Lecture 30: Extraction of Oil: Part 1Download
Verified
31Lecture 31: Extraction of Oil: Part 2Download
Verified
32Lecture 32: Refining of Oil: Part 1Download
Verified
33Lecture 33: Refining of Oil: Part 2Download
Verified
34Lecture 34: Modified FatsDownload
Verified
35Lecture 35: RancidityDownload
Verified
36Lecture 36: Natural AntioxidantsDownload
Verified
37Lecture 37: Microencapsulation: Part 1Download
Verified
38Lecture 38: Microencapsulation: Part 2Download
Verified
39Lecture 39: Food nanotechnologyDownload
Verified
40Lecture 40 : Respiration & RipeningDownload
Verified
41Lecture 41 : Modified Atmospheric Storage (MAP)Download
Verified
42Lecture 42 : Active Packaging TechnologyDownload
Verified
43Lecture 43 : Edible coating technologyDownload
Verified
44Lecture 44 : Multiproduct CA / MA Storage UnitDownload
Verified
45Lecture 45 : Grain StorageDownload
Verified
46Lecture 46 : Ozonation of Food GrainsDownload
Verified
47Lecture 47 : Hyper Spectral Imaging for Quality Analysis of Food GrainsDownload
Verified
48Lecture 48 : Non-Destructive Methods for Analysis of Grain QualityDownload
Verified
49Lecture 49 : Detection of Spoilage in Grains using BiosensorsDownload
Verified
50Lecture 50: Food FortificationDownload
Verified
51Lecture 51: Iron Fortified Rice (IFR)Download
Verified
52Lecture 52: Nutri Dal and Fortified NoodlesDownload
Verified
53Lecture 53: High Energy RTE Food Paste: Part 1Download
Verified
54Lecture 54: High Energy RTE Food Paste: Part 2Download
Verified
55Lecture 55: Functional Foods and NutraceuticalsDownload
Verified
56Lecture 56: Algae Based Health FoodsDownload
Verified
57Lecture 57: Gluten Free Bread and PastaDownload
Verified
58Lecture 58: Food Powder & PremixesDownload
Verified
59Lecture 59: GMP/GHP in Food Industry Download
Verified
60Lecture 60: FCTL R&D and Course Summary Download
Verified


Sl.No Language Book link
1EnglishNot Available
2BengaliNot Available
3GujaratiNot Available
4HindiNot Available
5KannadaNot Available
6MalayalamNot Available
7MarathiNot Available
8TamilNot Available
9TeluguNot Available