Udemy Food Science And Processing Technology
Seeders : 8 Leechers : 10
| Torrent Hash : | A7CCE790FAE229E68A864DDDFC2A45128F9EE750 |
| Torrent Added : | at March 1, 2026, 9:01 a.m. in Other |
| Torrent Size : | 3.0 GB |
Note :
Please Update (Trackers Info) Before Start " Udemy Food Science And Processing Technology" Torrent Downloading to See Updated Seeders And Leechers for Batter Torrent Download Speed.Torrent File Content (3 files)
Udemy Food Science And Processing Technology
Get Bonus Downloads Here.url -
1 - Introduction English.vtt -
1 - Introduction.mp4 -
49 - Lecture 49 Pulsed Electric Field Processing English.vtt -
49 - Lecture 49 Pulsed Electric Field Processing.mp4 -
50 - Lecture 50 High Pressure Processing English.vtt -
50 - Lecture 50 High Pressure Processing.mp4 -
51 - Lecture 51 Processing using Pulsed Light English.vtt -
51 - Lecture 51 Processing using Pulsed Light.mp4 -
52 - Lecture 52 Processing using Ultrasound English.vtt -
52 - Lecture 52 Processing using Ultrasound.mp4 -
53 - Lecture 53 Post Processing Operation Materials Handling Storage English.vtt -
53 - Lecture 53 Post Processing Operation Materials Handling Storage.mp4 -
54 - Lecture 54 Career in Food Industry English.vtt -
54 - Lecture 54 Career in Food Industry.mp4 -
2 - Food Science English.vtt -
2 - Food Science.mp4 -
3 - Introduction To Food Science Industry English.vtt -
3 - Introduction To Food Science Industry.mp4 -
4 - Interrelationship Between Food Chemistry Food Microbiology and Food Process English.vtt -
4 - Interrelationship Between Food Chemistry Food Microbiology and Food Process.mp4 -
5 - Need for Convenience Food English.vtt -
5 - Need for Convenience Food.mp4 -
6 - Food Technology English.vtt -
6 - Food Technology.mp4 -
7 - Food Groups English.vtt -
7 - Food Groups.mp4 -
8 - Functions of Food English.vtt -
8 - Functions of Food.mp4 -
10 - Lecture 10 What is Nutrients English.vtt -
10 - Lecture 10 What is Nutrients.mp4 -
11 - Lecture 11 Functions of the Nutrients English.vtt -
11 - Lecture 11 Functions of the Nutrients.mp4 -
12 - Lecture 12 Classification of Nutrients Macro and Micro Nutrients English.vtt -
12 - Lecture 12 Classification of Nutrients Macro and Micro Nutrients.mp4 -
13 - Lecture 13 Macronutrients Carbohydrates Proteins Lipids English.vtt -
13 - Lecture 13 Macronutrients Carbohydrates Proteins Lipids.mp4 -
14 - Lecture 14 Micronutrients Minerals Vitamins Nutrients English.vtt -
14 - Lecture 14 Micronutrients Minerals Vitamins Nutrients.mp4 -
15 - Lecture 15 Introduction to Biochemistry of Food English.vtt -
15 - Lecture 15 Introduction to Biochemistry of Food.mp4 -
16 - Lecture 16 Food Carbohydrates Biochemistry English.vtt -
16 - Lecture 16 Food Carbohydrates Biochemistry.mp4 -
17 - Lecture 17 Food Proteins Biochemistry English.vtt -
17 - Lecture 17 Food Proteins Biochemistry.mp4 -
18 - Lecture 18 Food Lipid Biochemistry English.vtt -
18 - Lecture 18 Food Lipid Biochemistry.mp4 -
19 - Lecture 19 Nucleic Acids and Food Science DNA English.vtt -
19 - Lecture 19 Nucleic Acids and Food Science DNA.mp4 -
20 - Lecture 20 Natural Toxicants English.vtt -
20 - Lecture 20 Natural Toxicants.mp4 -
21 - Lecture 21 Food Spoilage English.vtt -
21 - Lecture 21 Food Spoilage.mp4 -
9 - Lecture 9 Food Constituents English.vtt -
9 - Lecture 9 Food Constituents.mp4 -
22 - Lecture 22 Properties of Food English.vtt -
22 - Lecture 22 Properties of Food.mp4 -
23 - Lecture 23 Material Transfer English.vtt -
23 - Lecture 23 Material Transfer.mp4 -
24 - Lecture 24 Fluid Flow English.vtt -
24 - Lecture 24 Fluid Flow.mp4 -
25 - Lecture 25 Heat Transfer English.vtt -
25 - Lecture 25 Heat Transfer.mp4 -
26 - Lecture 26 Process Control English.vtt -
26 - Lecture 26 Process Control.mp4 -
27 - Lecture 27 Food Quality and Food Quality Attributes English.vtt -
27 - Lecture 27 Food Quality and Food Quality Attributes.mp4 -
28 - Lecture 28 Quality Specifications For The Consumer Quality of Processed Foods English.vtt -
28 - Lecture 28 Quality Specifications For The Consumer Quality of Processed Foods.mp4 -
29 - Lecture 29 Food Quality Evaluation Subjective and Objective Evaluation English.vtt -
29 - Lecture 29 Food Quality Evaluation Subjective and Objective Evaluation.mp4 -
30 - Lecture 30 Improving Quality of Foods Functions of Quality Control English.vtt -
30 - Lecture 30 Improving Quality of Foods Functions of Quality Control.mp4 -
31 - Lecture 31 Food Quality Standards English.vtt -
31 - Lecture 31 Food Quality Standards.mp4 -
32 - Lecture 32 Food Regulations for International Organizations English.vtt -
32 - Lecture 32 Food Regulations for International Organizations.mp4 -
33 - Lecture 33 Raw Material Preparation Cleaning Sorting Grading Peeling English.vtt -
33 - Lecture 33 Raw Material Preparation Cleaning Sorting Grading Peeling.mp4 -
34 - Lecture 34 Separation Processes Mechanical Separation Contact Equilibrium English.vtt -
34 - Lecture 34 Separation Processes Mechanical Separation Contact Equilibrium.mp4 -
35 - Lecture 35 Membrane Separation Processes Food Freezing English.vtt -
35 - Lecture 35 Membrane Separation Processes Food Freezing.mp4 -
36 - Lecture 36 Heat Processing Using Steam or Water English.vtt -
36 - Lecture 36 Heat Processing Using Steam or Water.mp4 -
37 - Lecture 37 Blanching Pasteurization English.vtt -
37 - Lecture 37 Blanching Pasteurization.mp4 -
38 - Lecture 38 Heat Sterilization English.vtt -
38 - Lecture 38 Heat Sterilization.mp4 -
39 - Lecture 39 Evaporation and Distillation English.vtt -
39 - Lecture 39 Evaporation and Distillation.mp4 -
40 - Lecture 40 Extrusion English.vtt -
40 - Lecture 40 Extrusion.mp4 -
41 - Lecture 41 Heat Processing using Hot Air Dehydration Baking and Roasting English.vtt -
41 - Lecture 41 Heat Processing using Hot Air Dehydration Baking and Roasting.mp4 -
42 - Lecture 42 Heat Processing using Hot Oils Frying English.vtt -
42 - Lecture 42 Heat Processing using Hot Oils Frying.mp4 -
43 - Lecture 43 Heat Processing by Direct and Radiated energy Dielectric Ohmic English.vtt -
43 - Lecture 43 Heat Processing by Direct and Radiated energy Dielectric Ohmic.mp4 -
44 - Lecture 44 Processing by the Removal of Heat Chilling English.vtt -
44 - Lecture 44 Processing by the Removal of Heat Chilling.mp4 -
45 - Lecture 45 Controlled or ModifiedAtmosphere Storage and Packaging English.vtt -
45 - Lecture 45 Controlled or ModifiedAtmosphere Storage and Packaging.mp4 -
46 - Lecture 46 Freezing Freeze Drying and Freeze Concentration English.vtt -
46 - Lecture 46 Freezing Freeze Drying and Freeze Concentration.mp4 -
47 - Lecture 47 Direct and Radiated Energy Theory Effect on Microorganisms English.vtt -
47 - Lecture 47 Direct and Radiated Energy Theory Effect on Microorganisms.mp4 -
48 - Lecture 48 Application Effect and Detections of Irradiated Food English.vtt -
48 - Lecture 48 Application Effect and Detections of Irradiated Food.mp4 -
Bonus Resources.txt -
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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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