NOC:Canning Technology, Value Addition of Seafood (Fish Processing)

Lecture 1 - Course overview Canning technology and Value addition of sea food

Lecture 2 - Introduction and the concept of canning technology

Lecture 3 - History of canning technology - Part 1

Lecture 4 - History of canning technology - Part 2

Lecture 5 - Canning Technology and Value Addition Containers and their Properties - Part 1

Lecture 6 - Canning Technology and Value Addition Containers and their Properties - Part 2

Lecture 7 - Canning Technology and Value Addition Containers and their Properties - Part 3

Lecture 8 - Canning Technology and Value Addition Containers and their Properties - Part 4

Lecture 9 - Canning Technology and Value Addition - Canning process - Part 1

Lecture 10 - Canning Technology and Value Addition - Canning process - Part 2

Lecture 11 - Canning Technology and Value Addition - Thermal process calculations - Part 1

Lecture 12 - Canning Technology and Value Addition - Thermal process calculations - Part 2

Lecture 13 - Microbiology and spoilage of canned food - Part 1

Lecture 14 - Microbiology and spoilage of canned food - Part 2

Lecture 15 - Process of seafood canning - Part 1

Lecture 16 - Process of seafood canning - Part 2

Lecture 17 - Seafood pre-processing - Part 1

Lecture 18 - Seafood pre-processing - Part 2

Lecture 19 - Additives - Part 1

Lecture 20 - Additives - Part 2

Lecture 21 - SOP for seafood canning - Part 1

Lecture 22 - SOP for seafood canning - Part 2

Lecture 23 - SOP for seafood canning - Part 3

Lecture 24 - Nutritional quality of seafood

Lecture 25 - Muscle structure of seafood

Lecture 26 - Spoilage in seafood

Lecture 27 - Preservation methods

Lecture 28 - Value addition in thermally processed foods

Lecture 29 - Quality standards for seafood value added products - Part 1

Lecture 30 - Quality standards for seafood value added products - Part 2

Lecture 31 - Quality standards for seafood value added products - Part 3