Learning Outcomes

Food Packaging Materials and their Properties

Biocomposite/Bionanocomposite Materials for Food Packaging Applications

Lesson Summary

In this module, you will learn about packaging considerations in the food processing industry. You will learn about the mechanical properties of food materials and the basic characteristics of packaging materials.

Sanitary Components and Requirements

Regulatory Considerations

Special Lecture - Membrane Separation

In this module, you will learn about sanitary components and regulations in the food industry. You will also learn about the regulatory considerations in food processing and packaging, and the industrial applications of membrane separation.

Thermal Processing of Foods: Food Packaging and Regulations - Assessment

Learn about packaging considerations and regulations in the food industry in this free online course.

Thermal Processing of Foods: Food Packaging and Regulations

This course takes you through the guidelines used in the food industry regarding its packaging. We examine the mechanical properties of materials used to pack food, which present very important manufacturing considerations. We compare biocomposite and bionanocomposite food packaging materials to help you understand the technical aspects of keeping food fresh and safe to eat before delving into the regulatory aspects of food processing.

Fundamentals of Aseptic Processing

Aseptic Process Design

Aseptic Equipment Design

In this module, you will learn about the fundamentals of aseptic processing, aseptic equipment design and aseptic process design. You will also be able to compare and contrast normal canning procedures with the aseptic process.

Microwave and Radio Frequency Heating

Ohmic Heating

Overview of Non Thermal Processing Technologies

In this module, you will learn about microwave and radio frequency heating. You will also learn about the basics of ohmic heating, and the two types of scale systems available for ohmic heating.

Thermal Processing of Foods: Aseptic and Novel Food Processing Technology - Assessment

Learn about packaging of food products using novel technologies in this free online course on food technology.

Thermal Processing of Foods: Aseptic and Novel Food Processing Technology

In this free online course you will learn how aseptic processing is used in packaging food products using the sterilization technique in order to extend the storage life and improve the quality of the food products. Start the course and learn about how novel food processing technologies such as high pressure processing are used in providing high quality and healthy food products.

What is Food and Nutrients

Nutritional Value of Nutrients

Best Way of Storage of Food Materials

Preservation Techniques

In this module, you will learn about the basic principles and methods of food processing and preservation. You will also learn about the objectives of food scientists and technologists in the diary industry.

Temperature Quotient and its Impact

Food Additives

Quality of Food I

Quality of Food II

In this module, you will learn about food additives and how they are used in food processing and food preservation. You will also learn about how food additives are used to maintain the nutritional quality of food.

Emerging technologies I

Emerging Technologies II

Food Laws - Why?

Food Laws of India

Standards in India

Hygiene and other Controls in India

In this module, you will learn about differences between high intensity light pulses and high intensity magnetic fields. You will also learn about the functions of the food safety and standards authority around the world.

Physico - Chemical Properties of Milk

Milk - What is it?

Milk - How it Looks?

Milk - Constituents

Constituents of Milk

In this module, you will learn about the existence of fat in milk in the form of minute globules. You will also learn about the insolubility of lipids in water and solubility in non-polar solvents.

Milk Fat - Part I

Milk Fat - Part II

Milk Fat - Part III

Milk Fat - Part IV

Protein I

Protein II

In this module, you will learn about the trivial names of unsaturated fatty acids and their structure. You will also learn about the hardness or softness of milk fat.

Diploma in Dairy, Food Process and Product Technology - First Assessment

You must score 80% or more in this assessment.

Amino Acids I

Amino Acids II

Milk Protein

Casein Micelle

In this module, you will learn about the native state of biomolecule and its four levels of biomolecular structure. You will also learn about protein subunit as a single protein molecule that assembles other protein molecules to form a protein complex.

Whey Protein

Whey Protein II

Lactoferrin

Carbohydrates in Milk

Small Constituents of Milk

In this module, you will learn about whey proteins and how they have secondary, tertiary and quaternary structure.You will also learn about immunoglobulins as antibodies that are synthesized in response to specific antigens.

Enzymes in Milk

Chemical and Microbial Spoilage of Milk and Milk Products

Extrinsic Factors for Microbial Growth

Natural or other types of Spoilage

Packaging

In this module, you will learn about potential technological significance of few enzymes in milk. You will also learn about the factors that influence growth of microorganisms in food.

Introduction to Milk Pasteurization

Thermal Death Time

Pasteurization Effectiveness

Milk Pateurization and Homogenization - Part I

Milk Pasteurization and Homogenization - Part II

In this module, you will learn about the meaning and importance of milk pasteurization. You will also learn about the various factors responsible for determining the choice of pasteurization method.

Milk Homogenization

Milk Centrifugation

Types of Available Milk

Types of Available Milk in the Market

New Technologies in Diary Industry

In this module, you will learn about the non conventional methods of pasteurization, the centrifugal separation of fat in milk and the working principle of a disc bowl centrifuge.

Diploma in Dairy, Food Process and Product Technology - Second Assessment

You must score 80% ore more to pass this assessment.

Diploma in Dairy, Food Process and Product Technology - Assessment

Learn about the processes and emerging technologies applied to food products around the world in the free online course

Diploma in Dairy, Food Process and Product Technology

This free online course on dairy, food process and product technology will be of great help to students who are interested in becoming food scientists and technologists. The course explains in great detail the basic principles and methods of food processing and preservation. There are food laws and regulations that have been put in place in countries around the world to ensure people are provided with healthy and hygienic food for consumption.

Food Processing Technology and Quality of Food - Assessment

Learn about the basic principles food processing, and how to maintain food with high quality in this free online course.

Food Processing Technology and Quality of Food

This free online course on Food Processing Technology and Quality of Food explains in great detail the basic principles and methods of food processing and preservation. The course introduces you to the recent emerging technologies in food processing and preservation, and the factors that influence these technologies. By the end of this course, you will become very familiar with several preservation techniques used in the food diary industry.

Quality and Safety Aspects of Food

Factors Affecting Quality During Processing and Storage

Role of Water in Food and its Shelf Life

Gelatinization & Retrogradation of Starch

In this module you will learn about quality and safety aspects of food, factors affecting quality during processing and storage, the role of water in food and its shelf life, gelatinization and retrogradation of starch.

Browning Reactions

Food Proteins

Principles of Food Preservation

Traditional Food Preservation Technologies - Part 1

Traditional Food Preservation Technologies - Part 2

In this module you will learn about the changes that occur during food processing. Topics like browning reactions, food proteins, principles of food preservation and traditional food preservation technologies would be discussed.

High Pressure Processing of Food - Part 1

High Pressure Processing of Food - Part 2

Membrane Technology - Part 1

Membrane Technology - Part 2

In this module you will learn about processing technologies. Topics like high pressure processing of food which includes; the process
principle and technological aspects of high pressure processing and the effect of high pressure process parameters on food constituents and its quality will be outlined. The membrane technology and its application in food processing will be introduced.

Food Irradiation - Part 1

Food Irradiation - Part 2

Microwave Heating

Radio Frequency Drying

Super Critical Fluid Extraction - Part 1

Super Critical Fluid Extraction - Part 2

In this module we will learn about food irradiation; process principles and
technological aspects of food irradiation, the effect of food irradiation on the constituents and characteristics of the food, microwave heating, radio frequency heating and supercritical fluid extraction.

Freeze Drying Part 1

Freeze Drying Part 2

Food Extrusion Technology Part 1

Food Extrusion Technology Part 2

Textured Vegetable Protein(TVP)

In this module you will learn about freeze drying and food extrusion technology. Topics like freeze drying, extrusion technology and textured vegetable protein will be discussed.

Aseptic Processing & Packaging

Hurdle Technology

Natural Antimicrobials

Food Lipids: Nature & Occurrence

In this module you will learn about basic Hurdle Technology Concepts. Topics like Aseptic Processing & Packaging, Natural Antimicrobials and Food Lipids: Nature & Occurrence will be discussed.

Diploma in Novel Technologies for Food Processing / Shelf-Life Extension First Assessment

You must score 80% or more to pass this assessment.

Extraction of Oil: Part 1

Extraction of Oil: Part 2

Refining of Oil: Part 1

Refining of Oil: Part 2

Modified Fats

In this module you will learn about extraction and processing of oil. Topics like extraction of oil, refining of oil and modified fats would be extensively discussed.

Rancidity

Natural Antioxidants

Microencapsulation: Part 1

Microencapsulation: Part 2

Food Nanotechnology

In this module you will learn about Concept of Rancidity and Preparation of Oil Powder. Topics like Rancidity, Natural Antioxidants, Microencapsulation, Food nanotechnology will be discussed.

Respiration & Ripening

Modified Atmospheric Storage (MAP)

Active Packaging Technology

Edible Coating Technology

Multiproduct Controlled Atmosphere or Modified Atmosphere Storage Unit

In this module you will learn about modified atmospheric packaging, active packaging and edible coating of food and vegetables. Topics like Respiration and Ripening, Modified Atmospheric Storage, Active Packaging Technology, Edible Coating Technology and Multiproduct CA / MA Storage unit will be discussed.

Grain Storage

Ozonation of Food Grains

Hyper Spectral Imaging for Quality Analysis of Food Grains

Non-Destructive Methods for Analysis of Grain Quality

Detection of Spoilage in Grains using Biosensors

In this module you will learn about Controlled Atmosphere Storage of Food Grains. Topics like Grain Storage, Ozonation of Food Grains, Hyper Spectral Imaging for Quality Analysis of Food Grains, Non-Destructive Methods for Analysis of Grain Quality and Detection of Spoilage in Grains using Biosensors will be discussed.

Food Fortification

Iron Fortified Rice (IFR)

Nutri Dal and Fortified Noodles

High Energy RTE Food Paste: Part 1

High Energy Ready to Eat Food Paste: Part 2

In this module you will learn about Food Fortification. Topics like Iron Fortified Rice, Nutri Dal and Fortified Noodles, High Energy RTE Food Paste and Functional Foods and Nutraceuticals will be discussed.

Functional Foods and Nutraceuticals

Algae Based Health Foods

Gluten Free Bread and Pasta

Food Powder & Premixes

Good Manufacturing Practices/GHP in Food Industry

Food Processing Overview & Course Summary

In this module you will learn about Functional Foods and Nutraceuticals. Topics like Algae Based Health Foods, Gluten Free Bread and Pasta, Food Powder & Premixes, GMP/GHP in Food Industry will be discussed.

Diploma in Novel Technologies for Food Processing/ Shelf-Life Extension Second Assessment

Diploma in Novel Technologies for Food Processing/ Shelf-Life Extension Final Assessment

This free course teaches you about quality and safety aspects of food processing technologies

Advanced Diploma in Novel Technologies for Food Processing and Shelf Life Extension

This free online Novel Technologies for Food Processing and Shelf Life Extension course, starts with food structure and changes occurring in food during processing. The course discusses novel and emerging technologies for processing and value addition of food You will learn about food products manufacture, preservation and shelf life extension of perishable foods will be studied.

Food Safety and Preservation

Nanomaterials in Food Processing and Preservation

Multifunctionality of Nanomaterials

Sustainable and Green Nanomaterials

Case study of Titanium Dioxide

Mechanism of Titanium Dioxide

The Future: Evolving Nanoworld

This module presents the role of Nanotechnology in Food Processing and Preservation. You will learn about Green nanotechnology and the role of good governance and policies for effective Nanotechnology development.

Nanotechnology - Food Products and Advancements - Course assessment

Learn about the process of preserving food products using nano-based additives with this free online course.

Advancements in Food Processing and Nanotechnology

This free online course discusses the role of nanotechnology in food processing and the various advancements in this field. You will learn about the applications of nanomaterials and steps needed when they are used in the food industry. Concepts discussed in this food processing course are “Green Nanotechnology” and the role of good governance and policies for effective nanotechnology development.

Introduction and History of HACCP

HACCP Principles

Prerequisite Programs (PRPs)

Hazard Analysis

Critical Control Points (CCPs)

Establishing Critical Limits

This module provides a foundational understanding of the Hazard Analysis and Critical Control Points (HACCP) system, which is an internationally recognised approach to food safety management. It explores the history, principles, and significance of HACCP in preventing foodborne hazards and ensuring compliance with regulatory standards.

Corrective Actions

Verification and Validation

Record-Keeping and Documentation

HACCP Plan Development

Case Studies and Practical Applications

Challenges in HACCP Implementation

This module explores the HACCP system, covering deviation management, key concept differentiation, and verification methods. It addresses HACCP plan development, record-keeping, documentation, and implementation challenges, equipping you to ensure food safety effectively.

Advanced HACCP Training - Assessment

Master HACCP to ensure compliance and improve food safety management while effectively controlling food safety hazards.

Advanced HACCP Training

Protect consumers, satisfy regulators, and unlock global markets with this free online advanced HACCP training course. You will master the seven Codex principles, prerequisite programmes, hazard analysis, CCP decision-making, critical limits, monitoring, corrective action, verification, documentation, and real-world implementation strategies, enabling you to design, audit, and continuously improve a robust food-safety plan for any industry.