Overview
The Food Biotechnology Training Program is designed to
equip students and professionals with practical skills and theoretical knowledge in the
rapidly evolving field of food science and biotechnology. This training emphasizes modern
techniques used to enhance food production, safety, nutrition, and shelf-life through
biotechnological applications.
30–60 Days Program
A comprehensive program offering hands-on experience in food biotechnology
techniques and applications.
Key Topics Covered:
- Good Laboratory Practices and general safety
instructions
- Introduction to essential lab equipment:
autoclave, laminar air flow, incubator/shaker, hot air oven, and
microscope
- Medium preparation and sterilization techniques
- Methods of isolating microorganisms from food
samples
- Performing serial dilutions for microbial
analysis
- Pure Culture Techniques: streaking, pouring, and
plating
- Conducting the IMViC Test (Indole, Methyl Red,
Voges-Proskauer, Citrate utilization)
- Additional biochemical tests: catalase test and
oxidase activity test
- Isolation of foodborne pathogens: E. Coli,
Salmonella, Shigella, Vibrio
- Enumeration of coliforms and fecal coliforms from
food/water samples
- Estimation of protein content in food samples
- Estimation of moisture content in food samples
- Estimation of total carbohydrates in food samples
- Estimation of reducing and non-reducing sugars
- Evaluation of milk samples for quality parameters
- Evaluation of antioxidant activity in food
samples
Program Highlights
Microbial Analysis
Learn to identify and analyze foodborne microorganisms
Food Composition
Master biochemical assays for food component analysis
Quality Control
Understand food safety and quality assessment techniques
Learning Outcomes
- Understand microbial roles in food production and spoilage
- Gain proficiency in food sample analysis and quality evaluation
- Master techniques for isolating and identifying foodborne
pathogens
- Learn biochemical assays for estimating macronutrients in food
- Develop skills in food preservation and safety assessment
Who Should Enroll?
- Students pursuing Food Science, Biotechnology, or Microbiology
- Food industry professionals seeking skill enhancement
- Researchers and entrepreneurs in agri-food sectors
- Quality control personnel in food processing units