| Module Name | Download |
|---|---|
| Week_01_Assignment_1 | Week_01_Assignment_1 |
| Week_02_Assignment_2 | Week_02_Assignment_2 |
| Week_03_Assignment_3 | Week_03_Assignment_3 |
| Week_04_Assignment_4 | Week_04_Assignment_4 |
| Week_05_Assignment_5 | Week_05_Assignment_5 |
| Week_06_Assignment_6 | Week_06_Assignment_6 |
| Week_07_Assignment_7 | Week_07_Assignment_7 |
| Week_08_Assignment_8 | Week_08_Assignment_8 |
| Week_09_Assignment_9 | Week_09_Assignment_9 |
| Week_10_Assignment_10 | Week_10_Assignment_10 |
| Week_11_Assignment_11 | Week_11_Assignment_11 |
| Week_12_Assignment_12 | Week_12_Assignment_12 |
| Sl.No | Chapter Name | MP4 Download |
|---|---|---|
| 1 | Lec 1: Food Microbiology: Microbial Growth and Concerns in Various Foods | Download |
| 2 | Lec 2: Blanching, Pasteurization, Ultra-pasteurization, Hot fill and UHT | Download |
| 3 | Lec 3: Thermal processing equipment | Download |
| 4 | Lec 4: Milk pasteurization | Download |
| 5 | Lec 5: Canning operations | Download |
| 6 | Lec 6: Temperature distribution and heat penetration | Download |
| 7 | Lec 7: Kinetics of reactions | Download |
| 8 | Lec 8: F value and process requirements | Download |
| 9 | Lec 9: Quality considerations and process optimization | Download |
| 10 | Lec 10: Shelf life studies | Download |
| 11 | Lec 11: Validation of heat processes | Download |
| 12 | Lec 12: Fundamentals of aseptic processing | Download |
| 13 | Lec 13 : Aseptic equipment design | Download |
| 14 | Lec 14 : Aseptic process design | Download |
| 15 | Lec 15: Microwave and radio frequency heating | Download |
| 16 | Lec 16: Ohmic heating | Download |
| 17 | Lec 17: Overview of non-thermal processing technologies | Download |
| 18 | Lec 18: Advanced separation processes | Download |
| 19 | Lec 19: High pressure dialysis, ultrafiltration and reverse osmosis | Download |
| 20 | Lec 20: Nanofiltration, electrodialysis and membrane separation | Download |
| 21 | Lec 21: Various types of heat exchangers for food process engineering | Download |
| 22 | Lec 22: Various types of driers for food process engineering | Download |
| 23 | Lec 23: Importance and applications of extrusion technology in food processing | Download |
| 24 | Lec 24: Changes of properties and functional components of extruded foods | Download |
| 25 | Lec 25: Food biosensors | Download |
| 26 | Lec 26: Types of functional foods: Probiotics and nutraceuticals | Download |
| 27 | Lec 27: Packaging considerations: Barrier and mechanical properties of food packaging materials | Download |
| 28 | Lec 28: Biocomposite/bionanocomposite materials for food packaging applications | Download |
| 29 | Lec 29: Sanitary components and requirements | Download |
| 30 | Lec 30: Regulatory considerations | Download |
| 31 | Lec 31: Special Lecture: Membrane Seperation | Download |
| Sl.No | Chapter Name | English |
|---|---|---|
| 1 | Lec 1: Food Microbiology: Microbial Growth and Concerns in Various Foods | Download To be verified |
| 2 | Lec 2: Blanching, Pasteurization, Ultra-pasteurization, Hot fill and UHT | Download To be verified |
| 3 | Lec 3: Thermal processing equipment | Download To be verified |
| 4 | Lec 4: Milk pasteurization | Download To be verified |
| 5 | Lec 5: Canning operations | Download To be verified |
| 6 | Lec 6: Temperature distribution and heat penetration | Download To be verified |
| 7 | Lec 7: Kinetics of reactions | Download To be verified |
| 8 | Lec 8: F value and process requirements | Download To be verified |
| 9 | Lec 9: Quality considerations and process optimization | Download To be verified |
| 10 | Lec 10: Shelf life studies | Download To be verified |
| 11 | Lec 11: Validation of heat processes | Download To be verified |
| 12 | Lec 12: Fundamentals of aseptic processing | Download To be verified |
| 13 | Lec 13 : Aseptic equipment design | Download To be verified |
| 14 | Lec 14 : Aseptic process design | Download To be verified |
| 15 | Lec 15: Microwave and radio frequency heating | Download To be verified |
| 16 | Lec 16: Ohmic heating | Download To be verified |
| 17 | Lec 17: Overview of non-thermal processing technologies | Download To be verified |
| 18 | Lec 18: Advanced separation processes | Download To be verified |
| 19 | Lec 19: High pressure dialysis, ultrafiltration and reverse osmosis | Download To be verified |
| 20 | Lec 20: Nanofiltration, electrodialysis and membrane separation | Download To be verified |
| 21 | Lec 21: Various types of heat exchangers for food process engineering | Download To be verified |
| 22 | Lec 22: Various types of driers for food process engineering | Download To be verified |
| 23 | Lec 23: Importance and applications of extrusion technology in food processing | Download To be verified |
| 24 | Lec 24: Changes of properties and functional components of extruded foods | Download To be verified |
| 25 | Lec 25: Food biosensors | Download To be verified |
| 26 | Lec 26: Types of functional foods: Probiotics and nutraceuticals | Download To be verified |
| 27 | Lec 27: Packaging considerations: Barrier and mechanical properties of food packaging materials | Download To be verified |
| 28 | Lec 28: Biocomposite/bionanocomposite materials for food packaging applications | Download To be verified |
| 29 | Lec 29: Sanitary components and requirements | Download To be verified |
| 30 | Lec 30: Regulatory considerations | Download To be verified |
| 31 | Lec 31: Special Lecture: Membrane Seperation | Download To be verified |
| Sl.No | Language | Book link |
|---|---|---|
| 1 | English | Not Available |
| 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 |