01:16:30

Lecture 27: Application of Nanotechnology for Bioprocessing

30:11

Lecture 11 Microbiology of hard cheese

34:01

Lecture 24 : Atomic Force Microscopy

33:03

Lecture 2 SAFETY CONSIDERATIONS IN PROCESS INDUSTRIES

33:30

Lecture 10 Microbiology of cream

38:01

Lecture 1 Overview of the Chemical Process Industry and Primary Raw Materials

22:01

Lecture 5 BIOSECURITY, UDDER DISEASE, AND BACTERIAL CONTENT OF RAW MILK

40:39

Lecture 6 Antimicrobial substance present in milk

50:50

Lecture 9 Microbiology of Butter

21:21

Lecture 30 Determination of peroxide value in fats and oil

39:44

Lecture 41 Food laboratory

22:35

Lecture 45 Food Safety Management System

28:05

Lecture 43 Spice board

22:19

Lecture 8 Microflora of milk equipments

21:31

Lecture 42 Food fortification

44:01

Lecture 20 : Nanotechnology in drug delivery

35:21

Lecture 11: Introduction to International Copyright Law

23:46

Lecture 10: Copyright Searching & Registration process in India

33:38

Lecture 20 : Trade Secret Law

51:33

Lecture 37 FSSAI (FOOD SAFTEY AND STANDARDS AUTHORITY OF INDIA)

37:59

Lecture 27 Food Quality control

28:31

Lecture 36 Export Inspection Council (EIC)

22:12

Lecture 31 THIN-LAYER CHROMATOGRAPHY SEPARATION OF SIMPLE LIPIDS

35:13

Lecture 7 THE INFLUENCE OF STORAGE AND TRANSPORT ON THE MICROFLORA OF RAW MILK

25:08

Lecture 22: Homology Modelling By Swiss Model

28:03

Lecture 20 : Protein Data Bank ( PDB)

30:28

Lecture 14 : Nucleotide Sequence retrival from NCBI and EMBL

18:58

Lecture 4 Environmental sources contaminate the milk

33:00

Lecture 3 Microbiology of Raw Milk

24:19

Lecture 2 Milk Processing

35:45

Lecture 1 Introduction to milk and milk products

18:39

Lecture 36 Determination extraneous matter in potato chips

15:37

Lecture 32 DETERMINATION OF EXTRANEOUS MATTER IN COTTAGE CHEESE

46:32

Lecture 07: DNA Sequences Analysis

28:56

Lecture 12 : Protein Sequence & Structure Databases

22:53

Lecture 27 Determination of Saponification value of Fat and Oil

19:02

Lecture 26 Determination of titratable acidity and pH of food samples

26:08

Lecture 25 Preparation and Standardization of Acid and Base

37:39

Lecture 14 : Nanofluids

19:26

Lecture 22 Determination of Sodium by Mohr titration

05:36

Best Biotechnology Student Award Ceremony

14:19

Lecture 18 (b) Determination of water hardness by strip method

27:43

Lecture 18 (a) Determination of Water Hardness by EDTA method

27:21

Lecture 14: Food Hazards from natural sources (part 2)

34:55

Lecture 26 Food Quality Assurance

26:16

Lecture 13: Food Hazard from natural sources

30:17

Lecture 12: Food Hazards: Chemical and Physical

27:17

Lecture 11: ELISA in Food Safety

30:53

Lecture 16 Determination of Carbohydrates

29:10

Lecture 10: Microbial Contemporary Monitoring Methods

29:18

Lecture 9: Characteristics of Foodborn Pathogen

32:52

Lecture 8: Characteristics of Biological Hazards in Food

17:53

Lecture 15 (a) Determination of Nitrogen protein by Kjeldahl method

31:07

Lecture 7: Microbial growth Extrinsic Factors

27:23

LECTURE 1: DIMENSIONS & DETERMINANTS OF HEALTH

57:07

Lecture 01: Introduction of Bioinformatics

31:34

Lecture 6: Physiology and Survival of Foodborne Pathogens in various Food System

32:05

Lecture 5: Prevalence of Foodborne pathogens

12:06

PREPARATION STRATEGY FOR CUET PG 2025 IN HOSPITAL MANAGEMENT (COQP22)

35:35

Lecture12: Microcontact Printing