Fssai Video Library

Webinar on Food Science and Technology

59 Episode | 70 Hours

Webinar on Food Science and Technology

AOAC-India Section, being a technical partner of FSSAI, has taken an endeavor to facilitate effective preparation of the Indian analytical community for Food Analyst examination. More than 60 topics covering the entire syllabus of the Food Analyst Examination is comprehensively delivered through a series of online lectures by renowned scientists and academicians. Each lecture is being delivered live, and the participants will get an opportunity to raise their queries and concerns online for immediate resolution.

Episode List

Lipid 01:33 Classification of Lipids by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Protein 01:21 Classification of proteins by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Vitamin and Minerals 01:21 Classification of Vitamins and Minerals by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Water 01:11 Description about water- function, resources and requirement by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Food Enzymes 01:09 Enzymes: properties, classification by Dr. Lalitha Gowda, Former Cheif Scientist, CFTRI, Mysore

Plant Pigment 04:43 Properties about Plant Pigment by Dr. Lalitha Gowda, Former Cheif Scientist, CFTRI, Mysore

Neutraceuticals functional foods, medical foods, and food for special purpose 01:49 Definition of neutraceuticals, functional foods and food supplements by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Genetically modified organisms and food 01:18 Definition of GMOs , differentation from plants by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Introduction to Human Nutrition 01:34 Details regarding body composition, energy metabolism, role of dietary fibre by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Nutrition 01:21 Nutrition labelling, Energy calculation, Recommended Daily Allowance (RDA), percent value of Daily allowance. Health claims, nutrient claims and nutrient led claims Macronutrient and micronutrient deficiency, Overnutrition, Undernutrition by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Antinutritional factors 03:32 Description regarding protease inhibitors Haemagglutinins, Lectins), Glucosinolates, Cyanogens by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Allergenicity and Inborn errors of metabolism 01:02 Desciption of allergans by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Food Additives 01:05 Role and details about food additives by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Principles of Safety Assessment of Food Additives 01:17 Daily intake (ADI), Dietary exposure, No-observed Effect Level (NOEL) in chronic toxicity studies- Role of JECFA by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Food Contaminants 01:10 Major Classes of Pesticide and their residues. Heavy metals. Veterinary drug Classes by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Food adulterants and their detection 01:30 Adulterants in different food commodities by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Food preservation and protection 01:57 Different methods of preservation by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Basic principles of work place in the analytical laboratory and classical methods of analysis 02:01 Description regarding wieght and volume volumetric measurements and anlytical methods by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Biological Techniques - DNA and protein based 01:22 Details regarding polymerase chain reaction (PCR) techniques, ELISA and RIA by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Quality Assurance and Quality Control 01:24 Introduction to quality control in analytical chemistry , internal quality control sample tracebility Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Good Food Laboratory Practices 01:09 Sample handling, custodial storage, test methods, documentation by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Safety in the Laboratory 01:08 Safe working procedure and protective enviroment by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Setting up a food analysis laboratory for regulatory testing 01:40 Setting up expert system to proivde safe and quality food Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

HACCP and Food Safety Management Systems 14:44 ISO 2200; Importance of HACCP by Mr. Parag Vachani, Merck

Carbohydrates 01:25 Definition, principle and role of carbohydrate by Dr. Lalitha Gowda, Former Chief Scientist, CFTRI, Mysore

Food borne diseases 48:57 52:26 Bacterial agents and pathogensis clinical featurs, isloation and identification by Ms. Kavitha Kulkarni

Methods for the Microbiological 49:36 43:02 Pure culture isolation streaking serial dilution plating methods by cultivation methods by kavitha Kulkarni

Introduction to Microbiology 01:01 Binomial Nomenclature , Whittaker's five kingdom and Carl Woese's three kingdome classification systems by Mr Virendra ASATI Merck

Introduction to microbiology 15:00 Binomial Nomenclature , Whittaker's five kingdom and Carl Woese's three kingdome classification systems by Mr Virendra ASATI Merck

Microorganism in Food 13:52 History of Microorganisms in food, Taxonomy, role and significance of microorganisms in food by Mr. Vinit Patkar Merck

Basic principles of work in the analytical laboratory and Classical Methods of analysis Volumetric and Gravimetric Analysis 01:27 Basic principles of work in the analytical laboratory and Classical Methods of analysis Volumetric and Gravimetric Analysis by Dr. Lalitha Gowda

Laboratory accreditation and certification 01:16 Laboratory accreditation and certification by Mr. M Venkateswaran

Sampling and sample preparation 01:06 Definition, types of sample, sampling plan, quality of sample, subsampling Factors, sample extraction by Mr. Ram PrasadGanni

Protective packaging 01:11 Different packaging materials and their properties by Dr. Baldev Raj

Packaged food and Shelf life 01:03 Use by and Use before date significance. Determining the shelf life of a food product. Analysis of Storage Requirement of Moisture-Sensitive Foods, Accelerated Storage Stability Testing, Packaging Requirements by different foods by Dr. Baldev Raj

Packaging material 01:16 Selection of packaging material and design for various food commodities by Dr. Baldev Raj

Gas Chromatography 02:44 Gas Chromatography technique, principe Application etc. by Dr. Soma Dasgupta

Fluorimetry, Refractometry and polarimetry 05:19 Fluorimetry and its application; Refractometry and Polarimetry, Principle, Instrumentation, applications of each technique by Ms. Kirti Tyagi

Mass Spectrometry 01:17 Mass spectrometry technique, principe Application etc. by Dr. Soma Dasgupta

Infrared and Raman spectroscopy 11:03 Principle, Instrumentation, applications of each technique by Dr. Abid Zainul

Atomic absorption spectroscopy, Atomic emission spectroscopy ICP-MS, 20:43 Principle, Instrumentation, applications of each technique by Dr. Vinay Jain

Hyphenated techniques 21:29 Introduction need for hyphenation, Advantages and problems involved in hyphenation, possible hyphenation. Interfacing devices and application by Dr. Sameer Vyas

Statistics and statistical terms 01:09 Statistics and statistical terms by Dr. Sutapa Mukherjee part 1,2