Food safety starts long before a product reaches your plate. In dairy and food processing, small decisions about heat treatment, storage, hygiene and packaging can make the difference between a nutritious product and one that spoils, loses quality, or becomes unsafe. This free online course helps you understand how milk and other perishable foods are preserved, handled and evaluated so you can make smarter choices in industry settings, labs, small businesses, or everyday life.
You will connect core nutrition concepts with practical processing technology. By exploring what nutrients are and how they contribute to nutritional value, you will better appreciate how processing can protect or reduce quality depending on conditions. The course then moves into preservation thinking: why temperature control matters, how storage influences stability, how additives are defined and used responsibly, and how quality is assessed beyond taste, including texture and physical properties.
A strong focus is placed on milk as a highly sensitive raw material. You will learn why raw milk spoils quickly at ambient conditions, how its constituents behave, and why fat, proteins and carbohydrates respond differently to heat and handling. Concepts like enzyme activity, denaturation and factors that affect microbial growth help explain real outcomes such as souring, curdling, off-flavors and shortened shelf life. These foundations make later processing steps easier to understand and troubleshoot.
The course also links science to real-world controls. You will examine why food laws exist, how standards and hygiene requirements support consistent production, and what compliance means for consumer safety. Finally, you will look at preservation and processing operations central to modern dairy: pasteurization and its verification, thermal death concepts used to design safe processes, homogenization for product stability, centrifugation for separation, and packaging approaches that protect freshness, including modified-atmosphere methods and cold-chain discipline for frozen foods.
By the end, you will have a clearer, more practical picture of how preservation, quality and packaging work together to deliver safe, nutritious dairy and food products—skills that translate into better professional judgment and stronger career readiness in nutrition and food-related roles.
Course content
Video class: Lecture 1 : Preamble of the Subject30m
Exercise: Why is processing (e.g., boiling) and proper storage important for milk safety and quality, especially in summer?
Video class: Lecture 2 : What is Food and Nutrients35m
Video class: Lecture 3 : Nutritional Value of the Nutrients31m
Exercise: Which statement correctly describes pasteurization of milk and how it affects storage?
Video class: Lecture 4 : Best Way of Storage of Food Materials29m
Video class: Lecture 5 : Preservation Techniques31m
Exercise: Which parameter is commonly used to evaluate whether blanching has been accomplished effectively?
Video class: Lecture 6 : Temperature Quotient and Its Impact41m
Video class: Lecture 7 : Food Additives29m
Exercise: Which statement best defines a food additive?
Video class: Lecture 8 : Quality of Food32m
Video class: Lecture 9 : Quality of Food (Contd.)29m
Exercise: In Texture Profile Analysis (TPA), what is cohesiveness?
Video class: Lecture 10 : Emerging Technology29m
Video class: Lecture 11 : Emerging Technology (Contd.)29m
Exercise: In high-voltage electric pulse (electroporation) treatment, what is the primary mechanism by which vegetative microbial cells are inactivated?
Video class: Lecture 12 : Food Laws - Why?29m
Video class: Lecture 13 : Food Laws of India29m
Exercise: Which option best states the primary purposes of FSSAI?
Video class: Lecture 14 : Standards in India30m
Video class: Lecture 15 : Hygiene and Other Controls in India31m
Exercise: Which of the following is a minimum hygiene-related requirement laid down by the Food Products Order (FPO) to maintain hygienic production and quality standards?
Video class: Lecture 16 : Physico-Chemical Properties of Milk31m
Video class: Lecture 17 : Milk - What is it31m
Video class: Lecture 18 : Milk - How it looks?32m
Video class: Lecture 19 : Milk - Constituents30m
Exercise: Why is raw milk highly susceptible to microbial spoilage during storage at ambient conditions?
Video class: Lecture 20 : Constituents of Milk33m
Video class: Lecture 21 : Milk Fat34m
Video class: Lecture 22 : Milk Fat (Contd.)31m
Video class: Lecture 23 : Milk Fat (Contd.)28m
Exercise: Why does milk fat not have a single true melting point?
Video class: Lecture 24 : Milk Fat (Contd.)30m
Video class: Lecture 25 : Protein28m
Exercise: What is the basic building block of proteins?
Video class: Lecture 26 : Protein (Contd.)30m
Video class: Lecture 27 : Amino Acids28m
Exercise: Which bond is formed when the carboxyl group of one amino acid reacts with the amino group of another amino acid?
Video class: Lecture 28 : Amino Acids (Contd.)33m
Video class: Lecture 29 : Milk Protein29m
Exercise: Which casein fraction is described as the most hydrophobic among the caseins in milk?
Video class: Lecture 30 : Casein Micelle31m
Video class: Lecture 31 : Whey Protein31m
Exercise: At what temperature does whey protein typically denature, indicating poorer heat stability than casein?
Video class: Lecture 32 : Whey Protein (Contd.)27m
Video class: Lecture 33 : Lactoferrin29m
Video class: Lecture 34 : Carbohydrates in Milk29m
Video class: Lecture 35 : Small Constituents of Milk30m
Exercise: Which milk enzyme is commonly used to evaluate the effectiveness of pasteurization?
Video class: Lecture 36 : Enzymes in Milk30m
Video class: Lecture 37 : Chemical and Microbial Spoilage of Milk and Milk Products29m
Exercise: Which statement best describes intrinsic vs. extrinsic factors affecting microbial growth in foods like milk?
Video class: Lecture 38 : Extrinsic Factors for Microbial Growth30m
Video class: Lecture 39 : Natural or Other Type of Spoilage29m
Exercise: In milk spoilage, at what lactic acid acidity range does souring occur without curdling?
Video class: Lecture 40 : Packaging30m
Video class: Lecture 41 : Milk Pasteurization30m
Exercise: In milk pasteurization, what does the D-value (decimal reduction time) represent?
Video class: Lecture 42 : Thermal Death Time27m
Video class: Lecture 43 : Pasteurization Effectiveness30m
Exercise: Which result from the peroxidase test indicates that milk pasteurization has been effective?
Video class: Lecture 44 : Milk Pasteurization and Homogenization30m
Video class: Lecture 45 : Milk Pasteurization and Homogenization (Contd.)32m
Exercise: Why is milk chilling done before pasteurization in large-scale milk processing?
Video class: Lecture 46 : Milk Homogenization30m
Video class: Lecture 47 : Milk Centrifugation31m
Exercise: In a disc bowl centrifuge used for cream separation, which stream is collected near the inner outlet?
Video class: Lecture 48 : Types of Available Milk30m
Video class: Lecture 49 : Types of Available Milk in the Market30m
Exercise: Why does sweetened condensed milk generally not require sterilization?
Video class: Lecture 50 : New Technologies in Dairy Industries32m
Video class: Lecture 51 : Cheese29m
Exercise: Which statement best describes cheese by definition?
Video class: Lecture 52 : Chedder Cheese30m
Video class: Lecture 53 : Ice Cream30m
Exercise: Which ingredient is primarily added to ice cream to increase its volume (overrun)?
Video class: Lecture 54 : Process of Ice Cream Preparation32m
Video class: Lecture 55 : Ice Cream Lolies38m
Exercise: Why is a brine solution (rather than plain water) used in the tank for making ice cream lolies?
Video class: Lecture 56 : Over Run and Calculation for Preparing Ice Cream Mix32m
Video class: Lecture 57 : Transportation of Ice Cream vis a vis Frozen Foods32m
Exercise: What is the primary purpose of maintaining a cold chain (≈ −18°C or below) during transportation of ice cream and other frozen foods?
Video class: Lecture 58 : Packaging of Food Materials31m
Video class: Lecture 59 : Modified Atmosphere Packaging30m
Exercise: What is the main purpose of Modified Atmosphere Packaging (MAP) for fresh/perishable foods?
Video class: Lecture 60 : Flow Chart for Manufacturing Some Dairy and Food Products31m
This free course includes:
31 hours and 3 minutes of online video course
Digital certificate of course completion (Free)
Exercises to train your knowledge
100% free, from content to certificate
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