Udemy - Food Science And Processing Technology

Files:

• Get Bonus Downloads Here.url (0.2 KB)
~Get Your Files Here ! 1 - Introduction
• 1 - Introduction English.vtt (5.8 KB)
• 1 - Introduction.mp4 (62.4 MB)
10 - Module 9 Processing using Electric Fields High Hydrostatic Pressure Light
• 49 - Lecture 49 Pulsed Electric Field Processing English.vtt (3.2 KB)
• 49 - Lecture 49 Pulsed Electric Field Processing.mp4 (37.9 MB)
• 50 - Lecture 50 High Pressure Processing English.vtt (1.8 KB)
• 50 - Lecture 50 High Pressure Processing.mp4 (10.4 MB)
• 51 - Lecture 51 Processing using Pulsed Light English.vtt (1.9 KB)
• 51 - Lecture 51 Processing using Pulsed Light.mp4 (7.5 MB)
• 52 - Lecture 52 Processing using Ultrasound English.vtt (2.3 KB)
• 52 - Lecture 52 Processing using Ultrasound.mp4 (16.6 MB)
11 - Module 10 Post Processing Operation Materials Handling Storage
• 53 - Lecture 53 Post Processing Operation Materials Handling Storage English.vtt (11.9 KB)
• 53 - Lecture 53 Post Processing Operation Materials Handling Storage.mp4 (228.5 MB)
12 - Module 11 Career in Food Industry
• 54 - Lecture 54 Career in Food Industry English.vtt (5.1 KB)
• 54 - Lecture 54 Career in Food Industry.mp4 (17.0 MB)
2 - Module 1 Basic Principles Food Science
• 2 - Food Science English.vtt (2.0 KB)
• 2 - Food Science.mp4 (11.5 MB)
• 3 - Introduction To Food Science Industry English.vtt (5.8 KB)
• 3 - Introduction To Food Science Industry.mp4 (62.4 MB)
• 4 - Interrelationship Between Food Chemistry Food Microbiology and Food Process English.vtt (2.8 KB)
• 4 - Interrelationship Between Food Chemistry Food Microbiology and Food Process.mp4 (16.5 MB)
• 5 - Need for Convenience Food English.vtt (6.2 KB)
• 5 - Need for Convenience Food.mp4 (65.6 MB)
• 6 - Food Technology English.vtt (1.2 KB)
• 6 - Food Technology.mp4 (7.4 MB)
• 7 - Food Groups English.vtt (2.8 KB)
• 7 - Food Groups.mp4 (27.5 MB)
• 8 - Functions of Food English.vtt (4.2 KB)
• 8 - Functions of Food.mp4 (90.3 MB)
3 - Module 2 Food Biochemistry and Food Quality Characteristics
• 10 - Lecture 10 What is Nutrients English.vtt (2.6 KB)
• 10 - Lecture 10 What is Nutrients.mp4 (15.4 MB)
• 11 - Lecture 11 Functions of the Nutrients English.vtt (11.1 KB)
• 11 - Lecture 11 Functions of the Nutrients.mp4 (312.8 MB)
• 12 - Lecture 12 Classification of Nutrients Macro and Micro Nutrients English.vtt (7.1 KB)
• 12 - Lecture 12 Classification of Nutrients Macro and Micro Nutrients.mp4 (58.0 MB)
• 13 - Lecture 13 Macronutrients Carbohydrates Proteins Lipids English.vtt (19.0 KB)
• 13 - Lecture 13 Macronutrients Carbohydrates Proteins Lipids.mp4 (107.7 MB)
• 14 - Lecture 14 Micronutrients Minerals Vitamins Nutrients English.vtt (7.1 KB)
• 14 - Lecture 14 Micronutrients Minerals Vitamins Nutrients.mp4 (217.2 MB)
• 15 - Lecture 15 Introduction to Biochemistry of Food English.vtt (7.3 KB)
• 15 - Lecture 15 Introduction to Biochemistry of Food.mp4 (178.2 MB)
• 16 - Lecture 16 Food Carbohydrates Biochemistry English.vtt (4.5 KB)
• 16 - Lecture 16 Food Carbohydrates Biochemistry.mp4 (29.6 MB)
• 17 - Lecture 17 Food Proteins Biochemistry English.vtt (5.7 KB)
• 17 - Lecture 17 Food Proteins Biochemistry.mp4 (23.2 MB)
• 18 - Lecture 18 Food Lipid Biochemistry English.vtt (4.8 KB)
• 18 - Lecture 18 Food Lipid Biochemistry.mp4 (20.5 MB)
• 19 - Lecture 19 Nucleic Acids and Food Science DNA English.vtt (5.8 KB)
• 19 - Lecture 19 Nucleic Acids and Food Science DNA.mp4 (23.1 MB)
• 20 - Lecture 20 Natural Toxicants English.vtt (5.0 KB)
• 20 - Lecture 20 Natural Toxicants.mp4 (22.3 MB)
• 21 - Lecture 21 Food Spoilage English.vtt (5.1 KB)
• 21 - Lecture 21 Food Spoilage.mp4 (17.0 MB)
• 9 - Lecture 9 Food Constituents English.vtt (1.7 KB)
• 9 - Lecture 9 Food Constituents.mp4 (9.2 MB)
4 - Module 3 Food Processing Basic Principles
• 22 - Lecture 22 Properties of Food English.vtt (19.8 KB)
• 22 - Lecture 22 Properties of Food.mp4 (121.8 MB)
• 23 - Lecture 23 Material Transfer English.vtt (4.2 KB)
• 23 - Lecture 23 Material Transfer.mp4 (18.2 MB)
• 24 - Lecture 24 Fluid Flow English.vtt (4.4 KB)
• 24 - Lecture 24 Fluid Flow.mp4 (15.6 MB)
• 25 - Lecture 25 Heat Transfer English.vtt (2.8 KB)
• 25 - Lecture 25 Heat Transfer.mp4 (11.3 MB)
• 26 - Lecture 26 Process Control English.vtt (6.7 KB)
• 26 - Lecture 26 Process Control.mp4 (29.4 MB)
5 - Module 4 Food Quality and Standards
• 27 - Lecture 27 Food Quality and Food Quality Attributes English.vtt (4.0 KB)
• 27 - Lecture 27 Food Quality and Food Quality Attributes.mp4 (16.5 MB)
• 28 - Lecture 28 Quality Specifications For The Consumer Quality of Processed Foods English.vtt (9.0 KB)
• 28 - Lecture 28 Quality Specifications For The Consumer Quality of Processed Foods.mp4 (34.2 MB)
• 29 - Lecture 29 Food Quality Evaluation Subjective and Objective Evaluation English.vtt (7.3 KB)
• 29 - Lecture 29 Food Quality Evaluation Subjective and Objective Evaluation.mp4 (29.6 MB)
• 30 - Lecture 30 Improving Quality of Foods Functions of Quality Control English.vtt (3.5 KB)
• 30 - Lecture 30 Improving Quality of Foods Functions of Quality Control.mp4 (14.5 MB)
• 31 - Lecture 31 Food Quality Standards English.vtt (5.7 KB)
• 31 - Lecture 31 Food Quality Standards.mp4 (20.6 MB)
• 32 - Lecture 32 Food Regulations for International Organizations English.vtt (6.5 KB)
• 32 - Lecture 32 Food Regulations for International Organizations.mp4 (50.7 MB)
6 - Module 5 Mechanical Operations in Food Processing
• 33 - Lecture 33 Raw Material Preparation Cleaning Sorting Grading Peeling English.vtt (18.2 KB)
• 33 - Lecture 33 Raw Material Preparation Cleaning Sorting Grading Peeling.mp4 (314.6 MB)
• 34 - Lecture 34 Separation Processes Mechanical Separation Contact Equilibrium English.vtt (8.4 KB)
• 34 - Lecture 34 Separation Processes Mechanical Separation Contact Equilibrium.mp4 (33.3 MB)
• 35 - Lecture 35 Membrane Separation Processes Food Freezing English.vtt (3.9 KB)
• 35 - Lecture 35 Membrane Separation Processes Food Freezing.mp4 (16.6 MB)
7 - Module 6 Processing by Application of Heat
• 36 - Lecture 36 Heat Processing Using Steam or Water English.vtt (5.2 KB)
• 36 - Lecture 36 Heat Processing Using Steam or Water.mp4 (29.4 MB)
• 37 - Lecture 37 Blanching Pasteurization English.vtt (4.1 KB)
• 37 - Lecture 37 Blanching Pasteurization.mp4 (17.9 MB)
• 38 - Lecture 38 Heat Sterilization English.vtt (4.1 KB)
• 38 - Lecture 38 Heat Sterilization.mp4 (22.7 MB)
• 39 - Lecture 39 Evaporation and Distillation English.vtt (3.5 KB)
• 39 - Lecture 39 Evaporation and Distillation.mp4 (14.4 MB)
• 40 - Lecture 40 Extrusion English.vtt (2.8 KB)
• 40 - Lecture 40 Extrusion.mp4 (10.6 MB)
• 41 - Lecture 41 Heat Processing using Hot Air Dehydration Baking and Roasting English.vtt (5.7 KB)
• 41 - Lecture 41 Heat Processing using Hot Air Dehydration Baking and Roasting.mp4 (130.2 MB)
• 42 - Lecture 42 Heat Processing using Hot Oils Frying English.vtt (2.6 KB)
• 42 - Lecture 42 Heat Processing using Hot Oils Frying.mp4 (14.7 MB)
• 43 - Lecture 43 Heat Processing by Direct and Radiated energy Dielectric Ohmic English.vtt (2.2 KB)
• 43 - Lecture 43 Heat Processing by Direct and Radiated energy Dielectric Ohmic.mp4 (10.8 MB)
8 - Module 7 Processing by the Removal of Heat
• 44 - Lecture 44 Processing by the Removal of Heat Chilling English.vtt (6.0 KB)
• 44 - Lecture 44 Processing by the Removal of Heat Chilling.mp4 (35.2 MB)
• 45 - Lecture 45 Controlled or ModifiedAtmosphere Storage and Packaging English.vtt (6.4 KB)
• 45 - Lecture 45 Controlled or ModifiedAtmosphere Storage and Packaging.mp4 (38.6 MB)
• 46 - Lecture 46 Freezing Freeze Drying and Freeze Concentration English.vtt (8.7 KB)
• 46 - Lecture 46 Freezing Freeze Drying and Freeze Concentration.mp4 (221.7 MB)
9 - Module 8 Processing by Direct and Radiated Energy
• 47 - Lecture 47 Direct and Radiated Energy Theory Effect on Microorganisms English.vtt (6.1 KB)
• 47 - Lecture 47 Direct and Radiated Energy Theory Effect on Microorganisms.mp4 (106.3 MB)
• 48 - Lecture 48 Application Effect and Detections of Irradiated Food English.vtt (6.1 KB)
• 48 - Lecture 48 Application Effect and Detections of Irradiated Food.mp4 (38.0 MB)
• Bonus Resources.txt (0.1 KB)