NPTEL : NOC:Thermal Processing of Foods (Agriculture)

Co-ordinators : Prof. R. Anandalakshmi


Lecture 1 - Food Microbiology: Microbial Growth and Concerns in Various Foods

Lecture 2 - Blanching, Pasteurization, Ultra-pasteurization, Hot fill and UHT

Lecture 3 - Thermal processing equipment

Lecture 4 - Milk pasteurization

Lecture 5 - Canning operations

Lecture 6 - Temperature distribution and heat penetration

Lecture 7 - Kinetics of reactions

Lecture 8 - F value and process requirements

Lecture 9 - Quality considerations and process optimization

Lecture 10 - Shelf life studies

Lecture 11 - Validation of heat processes

Lecture 12 - Fundamentals of aseptic processing

Lecture 13 - Aseptic equipment design

Lecture 14 - Aseptic process design

Lecture 15 - Microwave and radio frequency heating

Lecture 16 - Ohmic heating

Lecture 17 - Overview of non-thermal processing technologies

Lecture 18 - Advanced separation processes

Lecture 19 - High pressure dialysis, ultrafiltration and reverse osmosis

Lecture 20 - Nanofiltration, electrodialysis and membrane separation

Lecture 21 - Various types of heat exchangers for food process engineering

Lecture 22 - Various types of driers for food process engineering

Lecture 23 - Importance and applications of extrusion technology in food processing

Lecture 24 - Changes of properties and functional components of extruded foods

Lecture 25 - Food biosensors

Lecture 26 - Types of functional foods: Probiotics and nutraceuticals

Lecture 27 - Packaging considerations: Barrier and mechanical properties of food packaging materials

Lecture 28 - Biocomposite/bionanocomposite materials for food packaging applications

Lecture 29 - Sanitary components and requirements

Lecture 30 - Regulatory considerations

Lecture 31 - Special Lecture: Membrane Seperation