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Knowledge Representation Techniques, by T.V. Prabhakar

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Knowledge Representation, by T.V. Prabhakar

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Land Degradation: Soil Salinity, by R. Nagarajan

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Land Information System, by R. Nagarajan

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Lec 1: Food Microbiology: Microbial Growth and Concerns in Various Foods, by R. Anandalakshmi

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Lec 10: Shelf Life Studies, by R. Anandalakshmi

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Lec 11: Validation of Heat Processes, by R. Anandalakshmi

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Lec 12: Fundamentals of Aseptic Processing, by R. Anandalakshmi

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Lec 13 : Aseptic Equipment Design, by R. Anandalakshmi

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Lec 14 : Aseptic Process Design, by R. Anandalakshmi

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Lec 15: Microwave and Radio Frequency Heating, by R. Anandalakshmi

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Lec 16: Ohmic Heating, by R. Anandalakshmi

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Lec 17: Overview of Non-Thermal Processing Technologies, by R. Anandalakshmi

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Lec 18: Advanced Separation Processes, by R. Anandalakshmi

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Lec 19: High Pressure Dialysis, Ultrafiltration and Reverse Osmosis, by R. Anandalakshmi

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Lec 2: Blanching, Pasteurization, Ultra-Pasteurization, Hot Fill and UHT, by R. Anandalakshmi

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Lec 20: Nanofiltration, Electrodialysis and Membrane Separation, by R. Anandalakshmi

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Lec 21: Various Types of Heat Exchangers for Food Process Engineering, by R. Anandalakshmi

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Lec 22: Various Types of Driers for Food Process Engineering, by R. Anandalakshmi

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Lec 23: Importance and Applications of Extrusion Technology in Food Processing, by R. Anandalakshmi

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Lec 24: Changes of Properties and Functional Components of Extruded Foods, by R. Anandalakshmi

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Lec 25: Food Biosensors, by R. Anandalakshmi

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Lec 26: Types of Functional Foods: Probiotics and Nutraceuticals, by R. Anandalakshmi

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Lec 27: Packaging Considerations: Barrier and Mechanical Properties of Food Packaging Materials, by R. Anandalakshmi

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Lec 28: Biocomposite/Bionanocomposite Materials for Food Packaging Applications, by R. Anandalakshmi

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Lec 29: Sanitary Components and Requirements, by R. Anandalakshmi

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Lec 3: Thermal Processing Equipment, by R. Anandalakshmi

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Lec 30: Regulatory Considerations, by R. Anandalakshmi

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Lec 31: Special Lecture: Membrane Seperation, by R. Anandalakshmi

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Lec 4: Milk Pasteurization, by R. Anandalakshmi

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Lec 5: Canning Operations, by R. Anandalakshmi

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Lec 6: Temperature Distribution and Heat Penetration, by R. Anandalakshmi

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Lec 7: Kinetics of Reactions, by R. Anandalakshmi

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Lec 8: F Value and Process Requirements, by R. Anandalakshmi

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Lec 9: Quality Considerations and Process Optimization, by R. Anandalakshmi

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Lecture 01 : Course Introduction; Food Constituents and Functions, by Hari Niwas Mishra

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Lecture 01 : Fundamentals of Food Processing and Preservation, by Tridib Kumar Goswami

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Lecture 02 : Fundamentals of Food Processing and Preservation (Contd.), by Tridib Kumar Goswami

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Lecture 02 : Quality and Safety Aspects of Food, by Hari Niwas Mishra

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Lecture 03 : Factors Affecting Quality during Processing and Storage, by Hari Niwas Mishra

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Lecture 03 : Preservation Techniques, by Tridib Kumar Goswami

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Lecture 04 : Fundamentals of Food Processing and Preservation (Contd.), by Tridib Kumar Goswami

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Lecture 04 : Role of Water in Food and its Shelf Life, by Hari Niwas Mishra

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Lecture 05 : Fundamentals of Food Processing and Preservation (Contd.), by Tridib Kumar Goswami

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Lecture 05 : Gelatinization & Retrogradation of Starch, by Hari Niwas Mishra

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Lecture 06 : Fundamentals of Food Processing and Preservation why and how Do Food Spoil, by Tridib Kumar Goswami

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Lecture 06: Browning Reactions, by Hari Niwas Mishra

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Lecture 06: Field Water Balance, by Damodhara Rao Mailapallli

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Lecture 06: Soil Loss Estimation, by Rajendra Singh

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Lecture 07 : One Dimentional Conduction Heat Transfer in Cortesian Coordinate, by Tridib Kumar Goswami

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