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Category:
Language:
English
Total Size:
3.0 GB
Info Hash:
A7CCE790FAE229E68A864DDDFC2A45128F9EE750
Added By:
Added:
March 1, 2026, 9:01 a.m.
Stats:
|
(Last updated: March 1, 2026, 9:01 a.m.)
| File | Size |
|---|---|
| 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 |
Name
DL
Uploader
Size
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Added
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884.7 MB
[5
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2023-10-23
| Uploaded by freecoursewb | Size 884.7 MB | Health [ 5 /0 ] | Added 2023-10-23 |
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607.9 MB
[0
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0]
2023-10-23
| Uploaded by freecoursewb | Size 607.9 MB | Health [ 0 /0 ] | Added 2023-10-23 |
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728.5 MB
[0
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4]
2023-10-22
| Uploaded by freecoursewb | Size 728.5 MB | Health [ 0 /4 ] | Added 2023-10-22 |
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311.2 MB
[0
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1]
2023-06-24
| Uploaded by freecoursewb | Size 311.2 MB | Health [ 0 /1 ] | Added 2023-06-24 |
NOTE
SOURCE: Udemy Food Science And Processing Technology
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