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.
