Endowment Lecture Series - I | Prof. R. Mahendran | Emerging Non-Thermal Processing Techniques
Автор: Sri Sathya Sai Institute of Higher Learning
Загружено: 2025-03-20
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The Gauri Madhukar Tokekar endowment talk is being organized by the Department of Food and Nutritional Sciences, Sri Sathya Sai Institute of Higher Learning, Anantapur campus. Prof. R. Mahendran, Professor and Head Centre for Excellence in Non-thermal Processing, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM-Thanjavur) will deliver the talk on "Emerging Non-Thermal Processing Techniques and Their Impact on Improving Food Properties," which will give a comprehensive insight into innovative food processing methods that go beyond traditional thermal treatments. These emerging non-thermal technologies are gaining attention for their ability to preserve food quality while enhancing nutritional value and extending shelf life. The lecture highlights how these non-thermal methods minimize nutrient degradation and improve the texture, flavor, and safety of food products, offering sustainable solutions in the food industry. The event fosters valuable discussions on the future of food processing and its role in meeting global food demands.
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