| Module Name | Download |
|---|---|
| noc19_ar01_Assignment1 | noc19_ar01_Assignment1 |
| noc19_ar01_Assignment10 | noc19_ar01_Assignment10 |
| noc19_ar01_Assignment11 | noc19_ar01_Assignment11 |
| noc19_ar01_Assignment12 | noc19_ar01_Assignment12 |
| noc19_ar01_Assignment13 | noc19_ar01_Assignment13 |
| noc19_ar01_Assignment2 | noc19_ar01_Assignment2 |
| noc19_ar01_Assignment3 | noc19_ar01_Assignment3 |
| noc19_ar01_Assignment4 | noc19_ar01_Assignment4 |
| noc19_ar01_Assignment5 | noc19_ar01_Assignment5 |
| noc19_ar01_Assignment6 | noc19_ar01_Assignment6 |
| noc19_ar01_Assignment7 | noc19_ar01_Assignment7 |
| noc19_ar01_Assignment8 | noc19_ar01_Assignment8 |
| noc19_ar01_Assignment9 | noc19_ar01_Assignment9 |
| Sl.No | Chapter Name | MP4 Download |
|---|---|---|
| 1 | Lecture 01 : Course Introduction; Food Constituents and Functions | Download |
| 2 | Lecture 02 : Quality and Safety Aspects of Food | Download |
| 3 | Lecture 03 : Factors Affecting Quality During Processing and Storage | Download |
| 4 | Lecture 04 : Role of Water in Food and its Shelf Life | Download |
| 5 | Lecture 05 : Gelatinization & Retrogradation of Starch | Download |
| 6 | Lecture 06: Browning Reactions | Download |
| 7 | Lecture 07: Food Proteins | Download |
| 8 | Lecture 08: Principles of Food Preservation | Download |
| 9 | Lecture 09: Traditional Food Preservation Technologies – Part 1 | Download |
| 10 | Lecture 10: Traditional Food Preservation Technologies – Part 2 | Download |
| 11 | Lecture 11 : High Pressure Processing of Food - Part 1 | Download |
| 12 | Lecture 12 : High Pressure Processing of Food - Part 2 | Download |
| 13 | Lecture 13 : Membrane Technology -Part 1 | Download |
| 14 | Lecture 14 : Membrane Technology -Part 2 | Download |
| 15 | Lecture 15 : Food Irradiation: Part 1 | Download |
| 16 | Lecture 16 : Food Irradiation: Part 2 | Download |
| 17 | Lecture 17 : Microwave Heating | Download |
| 18 | Lecture 18 : Radio Frequency Drying | Download |
| 19 | Lecture 19 : Super Critical Fluid Extraction: Part 1 | Download |
| 20 | Lecture 20 : Super Critical Fluid Extraction: Part 2 | Download |
| 21 | Lecture 21 : Freeze Drying: Part 1 | Download |
| 22 | Lecture 22 : Freeze Drying: Part 2 | Download |
| 23 | Lecture 23 : Food Extrusion Technology: Part 1 | Download |
| 24 | Lecture 24 : Food Extrusion Technology: Part 2 | Download |
| 25 | Lecture 25 : Textured Vegetable Protein(TVP) | Download |
| 26 | Lecture 26 : Aseptic Processing & Packaging | Download |
| 27 | Lecture 27 : Hurdle Technology | Download |
| 28 | Lecture 28 : Natural Antimicrobials | Download |
| 29 | Lecture 29 : Food Lipids: Nature & Occurrence | Download |
| 30 | Lecture 30: Extraction of Oil: Part 1 | Download |
| 31 | Lecture 31: Extraction of Oil: Part 2 | Download |
| 32 | Lecture 32: Refining of Oil: Part 1 | Download |
| 33 | Lecture 33: Refining of Oil: Part 2 | Download |
| 34 | Lecture 34: Modified Fats | Download |
| 35 | Lecture 35: Rancidity | Download |
| 36 | Lecture 36: Natural Antioxidants | Download |
| 37 | Lecture 37: Microencapsulation: Part 1 | Download |
| 38 | Lecture 38: Microencapsulation: Part 2 | Download |
| 39 | Lecture 39: Food nanotechnology | Download |
| 40 | Lecture 40 : Respiration & Ripening | Download |
| 41 | Lecture 41 : Modified Atmospheric Storage (MAP) | Download |
| 42 | Lecture 42 : Active Packaging Technology | Download |
| 43 | Lecture 43 : Edible coating technology | Download |
| 44 | Lecture 44 : Multiproduct CA / MA Storage Unit | Download |
| 45 | Lecture 45 : Grain Storage | Download |
| 46 | Lecture 46 : Ozonation of Food Grains | Download |
| 47 | Lecture 47 : Hyper Spectral Imaging for Quality Analysis of Food Grains | Download |
| 48 | Lecture 48 : Non-Destructive Methods for Analysis of Grain Quality | Download |
| 49 | Lecture 49 : Detection of Spoilage in Grains using Biosensors | Download |
| 50 | Lecture 50: Food Fortification | Download |
| 51 | Lecture 51: Iron Fortified Rice (IFR) | Download |
| 52 | Lecture 52: Nutri Dal and Fortified Noodles | Download |
| 53 | Lecture 53: High Energy RTE Food Paste: Part 1 | Download |
| 54 | Lecture 54: High Energy RTE Food Paste: Part 2 | Download |
| 55 | Lecture 55: Functional Foods and Nutraceuticals | Download |
| 56 | Lecture 56: Algae Based Health Foods | Download |
| 57 | Lecture 57: Gluten Free Bread and Pasta | Download |
| 58 | Lecture 58: Food Powder & Premixes | Download |
| 59 | Lecture 59: GMP/GHP in Food Industry | Download |
| 60 | Lecture 60: FCTL R&D and Course Summary | Download |
| Sl.No | Chapter Name | English |
|---|---|---|
| 1 | Lecture 01 : Course Introduction; Food Constituents and Functions | Download Verified |
| 2 | Lecture 02 : Quality and Safety Aspects of Food | Download Verified |
| 3 | Lecture 03 : Factors Affecting Quality During Processing and Storage | Download Verified |
| 4 | Lecture 04 : Role of Water in Food and its Shelf Life | Download Verified |
| 5 | Lecture 05 : Gelatinization & Retrogradation of Starch | Download Verified |
| 6 | Lecture 06: Browning Reactions | Download Verified |
| 7 | Lecture 07: Food Proteins | Download Verified |
| 8 | Lecture 08: Principles of Food Preservation | Download Verified |
| 9 | Lecture 09: Traditional Food Preservation Technologies – Part 1 | Download Verified |
| 10 | Lecture 10: Traditional Food Preservation Technologies – Part 2 | Download Verified |
| 11 | Lecture 11 : High Pressure Processing of Food - Part 1 | Download Verified |
| 12 | Lecture 12 : High Pressure Processing of Food - Part 2 | Download Verified |
| 13 | Lecture 13 : Membrane Technology -Part 1 | Download Verified |
| 14 | Lecture 14 : Membrane Technology -Part 2 | Download Verified |
| 15 | Lecture 15 : Food Irradiation: Part 1 | Download Verified |
| 16 | Lecture 16 : Food Irradiation: Part 2 | Download Verified |
| 17 | Lecture 17 : Microwave Heating | Download Verified |
| 18 | Lecture 18 : Radio Frequency Drying | Download Verified |
| 19 | Lecture 19 : Super Critical Fluid Extraction: Part 1 | Download Verified |
| 20 | Lecture 20 : Super Critical Fluid Extraction: Part 2 | Download Verified |
| 21 | Lecture 21 : Freeze Drying: Part 1 | Download Verified |
| 22 | Lecture 22 : Freeze Drying: Part 2 | Download Verified |
| 23 | Lecture 23 : Food Extrusion Technology: Part 1 | Download Verified |
| 24 | Lecture 24 : Food Extrusion Technology: Part 2 | Download Verified |
| 25 | Lecture 25 : Textured Vegetable Protein(TVP) | Download Verified |
| 26 | Lecture 26 : Aseptic Processing & Packaging | Download Verified |
| 27 | Lecture 27 : Hurdle Technology | Download Verified |
| 28 | Lecture 28 : Natural Antimicrobials | Download Verified |
| 29 | Lecture 29 : Food Lipids: Nature & Occurrence | Download Verified |
| 30 | Lecture 30: Extraction of Oil: Part 1 | Download Verified |
| 31 | Lecture 31: Extraction of Oil: Part 2 | Download Verified |
| 32 | Lecture 32: Refining of Oil: Part 1 | Download Verified |
| 33 | Lecture 33: Refining of Oil: Part 2 | Download Verified |
| 34 | Lecture 34: Modified Fats | Download Verified |
| 35 | Lecture 35: Rancidity | Download Verified |
| 36 | Lecture 36: Natural Antioxidants | Download Verified |
| 37 | Lecture 37: Microencapsulation: Part 1 | Download Verified |
| 38 | Lecture 38: Microencapsulation: Part 2 | Download Verified |
| 39 | Lecture 39: Food nanotechnology | Download Verified |
| 40 | Lecture 40 : Respiration & Ripening | Download Verified |
| 41 | Lecture 41 : Modified Atmospheric Storage (MAP) | Download Verified |
| 42 | Lecture 42 : Active Packaging Technology | Download Verified |
| 43 | Lecture 43 : Edible coating technology | Download Verified |
| 44 | Lecture 44 : Multiproduct CA / MA Storage Unit | Download Verified |
| 45 | Lecture 45 : Grain Storage | Download Verified |
| 46 | Lecture 46 : Ozonation of Food Grains | Download Verified |
| 47 | Lecture 47 : Hyper Spectral Imaging for Quality Analysis of Food Grains | Download Verified |
| 48 | Lecture 48 : Non-Destructive Methods for Analysis of Grain Quality | Download Verified |
| 49 | Lecture 49 : Detection of Spoilage in Grains using Biosensors | Download Verified |
| 50 | Lecture 50: Food Fortification | Download Verified |
| 51 | Lecture 51: Iron Fortified Rice (IFR) | Download Verified |
| 52 | Lecture 52: Nutri Dal and Fortified Noodles | Download Verified |
| 53 | Lecture 53: High Energy RTE Food Paste: Part 1 | Download Verified |
| 54 | Lecture 54: High Energy RTE Food Paste: Part 2 | Download Verified |
| 55 | Lecture 55: Functional Foods and Nutraceuticals | Download Verified |
| 56 | Lecture 56: Algae Based Health Foods | Download Verified |
| 57 | Lecture 57: Gluten Free Bread and Pasta | Download Verified |
| 58 | Lecture 58: Food Powder & Premixes | Download Verified |
| 59 | Lecture 59: GMP/GHP in Food Industry | Download Verified |
| 60 | Lecture 60: FCTL R&D and Course Summary | Download Verified |
| Sl.No | Language | Book link |
|---|---|---|
| 1 | English | Download |
| 2 | Bengali | Not Available |
| 3 | Gujarati | Not Available |
| 4 | Hindi | Not Available |
| 5 | Kannada | Not Available |
| 6 | Malayalam | Not Available |
| 7 | Marathi | Not Available |
| 8 | Tamil | Not Available |
| 9 | Telugu | Not Available |