Lecture 1 - Course Introduction, Food and Health
Lecture 2 - Food Production and Processing Challenges
Lecture 3 - Energy and Nutritional Value of Foods
Lecture 4 - Balanced Diets
Lecture 5 - Sustainability in Food Industry
Lecture 6 - Food Quality Characteristics
Lecture 7 - Physical Properties of Foods
Lecture 8 - Textural and Rheological Properties of Foods
Lecture 9 - Thermal Properties Relationships
Lecture 10 - Food Structure and Quality Relationships
Lecture 11 - Major Chemical and Biochemical Reactions in Foods
Lecture 12 - Oxidative Reactions in Foods
Lecture 13 - Hydrolytic Reactions in Foods
Lecture 14 - Factors Affecting Chemical Changes in Foods
Lecture 15 - Enzymatic processes in food
Lecture 16 - Significance of Sensory Organs
Lecture 17 - Anatomy and Functions of Taste and Smell
Lecture 18 - Sensory Evaluation Methods
Lecture 19 - Psychophysics of Sensory Perception
Lecture 20 - Novel Techniques in Sensory Evaluation
Lecture 21 - Water and Ice
Lecture 22 - Sugars and Oligosaccharides
Lecture 23 - Starch, Cellulose and Pectin
Lecture 24 - Proteins and Polypeptides
Lecture 25 - Triglycerides and Phospholipids
Lecture 26 - Vitamins
Lecture 27 - Minerals
Lecture 28 - Phytochemicals and Bioactives
Lecture 29 - Pigments and Colours
Lecture 30 - Flavouring Compounds
Lecture 31 - Food Microorganisms
Lecture 32 - Microbial Growth
Lecture 33 - Microbial Spoilage of Foods
Lecture 34 - Prevention of Food Poisoning and Spoilage
Lecture 35 - Beneficial Microorganisms
Lecture 36 - Chemical Food Additives
Lecture 37 - Functional Food Additives
Lecture 38 - Food Adulteration
Lecture 39 - Toxins and Allergens
Lecture 40 - International Regulations on Food Additives
Lecture 41 - Traditional Food Preservation Technologies
Lecture 42 - Chemical and Bio Preservation of Foods
Lecture 43 - Non-Thermal Technologies for Food Preservation
Lecture 44 - Alternate Thermal Technologies for Food Preservation
Lecture 45 - Low-Temperature Preservation of Foods
Lecture 46 - Food Process Principles and Operations
Lecture 47 - Food Formulation and Design
Lecture 48 - Mathematical Tools for Food Formulation
Lecture 49 - Functional and Designer Foods
Lecture 50 - 3D Printed foods for personalized nutrition
Lecture 51 - Concepts in Food Manufacturing and Industry 4.0
Lecture 52 - AI/ML Applications in Food Processing
Lecture 53 - Advanced Instrumentation and Sensors
Lecture 54 - Process Control and Automation
Lecture 55 - Robotics and Future Trends in Food Manufacturing
Lecture 56 - Concept of Circular Economy
Lecture 57 - Grain Processing by-products and Waste Utilization
Lecture 58 - Fruits and Vegetables Processing Industry Waste utilization
Lecture 59 - Fish, Meat and Poultry Processing Waste Utilization
Lecture 60 - Dairy Industry Waste Utilization and Course Summing-up
