top of page

Food Biotechnology

Immerse yourself in the exciting field of food biotechnology with our comprehensive training program. Gain hands-on experience in the application of biotechnological techniques to enhance the quality, safety, and sustainability of food products, including genetic modification, fermentation, and enzymatic processes. Also, explore the latest advancements in food biotechnology, including bioprocessing, bioinformatics, and nanotechnology, and discover their potential to revolutionize food production and address global challenges.

Learn from industry experts who will guide you through practical laboratory exercises, covering topics such as food preservation, functional foods, and novel ingredient development, equipping you with valuable skills for the food industry by preparing you to navigate the complex landscape of the industry and contribute to its sustainable growth..

30 Days/ 4 Weeks Program:

  • Introduction to the basic Microbiology Laboratory practice and Equipments

  • Cleaning & Sterilization of glasswares and Lab Safety& Ethics

  • Preparation of chemical& Reagents used in food tech laboratory

  • Sterilization techniques for lab equipments and culture media

  • Preparation of Slant, Stab & Plates using nutrient agar media

  • Pure culture preparation

  • Isolation of microbes from various food items

  • Identification of bacteria using IMViC test: Indoletest, Methyl red test, Voges-Proskauer test, Citrate utilization test

  • Enzymatic Assay: Catalase test, Oxidase test

  • Starch hydrolysis test & Sugar fermentation test

  • Degradation of amino acid for hydrogen sulphide production

  • Enumeration of yeast and molds in food

  • Enumeration and isolation of E. Coli from food sample

  • Enumeration and isolation of Salmonella, Shigella, Vibrio from food sample

  • Enumeration of coliform, fecal coliforms from food sample / water sample

  • Assessing the quality of Jam, Jelly & Fruit juice

  • Quality control of Milk and Milk products & analysis for fat and SNF

  • To acquaint with the problems of adulteration in Ghee and their detection

  • Determination of pH and acidity of food sample

  • Studies on food preservation by Temperature, Radiation and Bacteriocins

  • Total carbohydrate estimation in food sample

  • To estimate the reducing and non-reducing Sugar

  • To estimate the moisture content of food items

  • Determination of protein in food sample

  • Estimation of Starch in food sample

  • Determination of food adulteration in various commercial food items

  • BOD analysis of water

  • Analysis of Spices

  • Antioxidant analysis of Green tea products

  • Extraction of Genomic DNA from Microbes

  • Agarose gel electrophoresis of isolated DNA.

bottom of page