| 1 - Introduction English.vtt | 5.8 KB | ||
| 1 - Introduction.mp4 | 62.4 MB | ||
| 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 MB | ||
| 13 - Lecture 13 Macronutrients Carbohydrates Proteins Lipids English.vtt | 19 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 | ||
| 2 - Food Science English.vtt | 2 KB | ||
| 2 - Food Science.mp4 | 11.5 MB | ||
| 20 - Lecture 20 Natural Toxicants English.vtt | 5 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 MB | ||
| 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 | ||
| 27 - Lecture 27 Food Quality and Food Quality Attributes English.vtt | 4 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 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 | ||
| 3 - Introduction To Food Science Industry English.vtt | 5.8 KB | ||
| 3 - Introduction To Food Science Industry.mp4 | 62.4 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 | ||
| 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 | ||
| 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 | ||
| 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 | ||
| 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 | ||
| 44 - Lecture 44 Processing by the Removal of Heat Chilling English.vtt | 6 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 | ||
| 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 MB | ||
| 49 - Lecture 49 Pulsed Electric Field Processing English.vtt | 3.2 KB | ||
| 49 - Lecture 49 Pulsed Electric Field Processing.mp4 | 37.9 MB | ||
| 5 - Need for Convenience Food English.vtt | 6.2 KB | ||
| 5 - Need for Convenience Food.mp4 | 65.6 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 | ||
| 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 | ||
| 54 - Lecture 54 Career in Food Industry English.vtt | 5.1 KB | ||
| 54 - Lecture 54 Career in Food Industry.mp4 | 17 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 | ||
| 9 - Lecture 9 Food Constituents English.vtt | 1.7 KB | ||
| 9 - Lecture 9 Food Constituents.mp4 | 9.2 MB | ||
| Bonus Resources.txt | 102.4 B | ||
| Get Bonus Downloads Here.url | 204.8 B | ||
| ▲ 110 total files | |||
Food Science And Processing Technology
https://WebToolTip.com
Last updated 12/2022
MP4 | Video: h264, 1920x1080 | Audio: AAC, 44.1 KHz
Language: English | Size: 3.04 GB | Duration: 5h 10m
Food Science and Processing Technology
What you'll learn
Learning experience from experienced and certified Trainers.
Hands-on Projects to practice various concepts & tools, evaluated by our lead trainer.
In learning of Food Science and Processing Technology , we are learning the secrets of Food. With this knowledge come discoveries in Food.
Life Time access of recorded lecture from experienced and certified Trainers.
Requirements
Students pursuing their Pharmacy / Life Science / Biotechnology / Bioscience / BSc / BTech / MSc / MTech who aspire to work in the Research Industry.
| torrent name | size | uploader | age | seed | leech |
|---|---|---|---|---|---|
|
Udemy - Food Business Operations - Staffing, Service, Systems and Daily Posted by
freecoursewb in Other
|
277 MB | freecoursewb | 1 month | 5 | 1 |
| 1.6 GB | freecoursewb | 2 months | 0 | 0 | |
| 1.4 GB | freecoursewb | 4 months | 16 | 13 | |
| 1.3 GB | freecoursewb | 5 months | 5 | 0 | |
| 2.4 GB | freecoursewb | 5 months | 4 | 0 |
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