Course starting from July & Aug

Course content:

• Introduction to food Biotechnology
• Basic Concepts of GMP & GLP
• Basic Instrumentation
• Basic Calculations, Preparation of Molar Solution, Antibiotic Stock Solution, Buffer, Media Preparation.
• Techniques of Sterilization & Decontamination.
• Chemical Quality Analysis of Milk.
• Microbiological Quality Analysis of Milk (MBRT Test).
• Quality Analysis of Dairy products (Butter, Ghee, Curd, Paneer, etc.)
• Chemical Quality Analysis of Drinking Water.
• Microbiological Quality Analysis of Drinking Water.
• Most Probable Number analysis.
• Quality Analysis of Street Food.
• Detection of Specific Pathogenic Microorganisms from food Sample (E. coli, S. aureus, Klebsiella, Salmonella, Shigella, Vibrio, Fungus, etc)
• Isolation and identification of fungus associated to food spoilage.
• Isolation and identification of yeast from citrus fruits.
• Production Alcohol through fermentation.
• Production of Amino acids from Vegetable waste.
• Production of amylase enzyme from vegetable waste.
• Pure Culture Techniques – Spread plate, Pour plate, Streak Plate.
• Staining techniques – Gram Staining, Endospore Staining, Fungal staining, Negative Staining.
• Effect of food additives and Preservatives on the growth of Microorganism.