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Udemy Food Science And Processing Technology

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Tutorials

Language:

English

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Other

Size:

3.0 GB

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March 1, 2026, 9:01 a.m.

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Files:

Get Bonus Downloads Here.url 180 bytes
1 - Introduction English.vtt 5.8 KB
1 - Introduction.mp4 62.4 MB
49 - Lecture 49 Pulsed Electric Field Processing English.vtt 3.2 KB
49 - Lecture 49 Pulsed Electric Field Processing.mp4 37.9 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 17.0 MB
2 - Food Science English.vtt 2.0 KB
2 - Food Science.mp4 11.5 MB
3 - Introduction To Food Science Industry English.vtt 5.8 KB
3 - Introduction To Food Science Industry.mp4 62.4 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
5 - Need for Convenience Food English.vtt 6.2 KB
5 - Need for Convenience Food.mp4 65.6 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
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 58.0 MB
13 - Lecture 13 Macronutrients Carbohydrates Proteins Lipids English.vtt 19.0 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
20 - Lecture 20 Natural Toxicants English.vtt 5.0 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 17.0 MB
9 - Lecture 9 Food Constituents English.vtt 1.7 KB
9 - Lecture 9 Food Constituents.mp4 9.2 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 4.0 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 9.0 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
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
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 6.0 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 38.0 MB
Bonus Resources.txt 70 bytes

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