Training in Food&DairyTechnology in lucknow|Training in Food&DairyTechnology in u.p. - cytogene.in.
Applications invited for final year Project/Dissertation of B.Sc, M.Sc, B.Tech & M.Tech Students of Life Sciences. For further details please Call us on 8756658021 or 05222355989. Cytogene Research & Development is now Offering Mini- Project of (One and Half Month) 40-45 Days,that will include a complete short term Project.

Food technology is a branch of food science which deals with the actual production processes to make foods. Research in the field now known as food technology has been conducted for decades. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques. Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864 was an early attempt to put food technology on a scientific basis. In CytoGene, we offer several modules of training as well as dissertation/project in Food Technology. The duration of the programs offered for training ranges from 15 & 30 days and for project ranges from 3-6 months. Modules are selected by the students on their choice.

TRAINING

ADVANCE FOOD MICROBIOLOGY & BIOTECHNOLOGY
Duration- 30 Days ;                                                                                                       Fee- Rs. 6500/-

General Laboratory Practices.
Introduction to Immunology (Basic & Applications).
Demonstration of Instruments.
Chemical calculation & Reagent Preparation
Food Microbiology
Media Preparation & Sterilization
Innoculation.
Microbial Diversity of Dairy Products
  • Milk
  • Butter
  • Paneer
Pectinase Test.
Microbial Diversity of Alcoholic Beverages
Microbial Diversity of Non - Alcoholic Beverages
Microbial Diversity of Agro – Based Products
Microbial Diversity of Bakery Products
Methylene Blue Reduction Test
Dairy Industry

Determination of lactose

  • Milk
  • Milk Powder

Determination of Phosphorus

  • Milk
  • Milk Powder

Determination of Calcium

  • Milk
  • Milk Powder

Determination of Sodium Chloride

  • Milk
  • Curd

Estimation of protein

  • Lowry’s method
  • Bradford’s method
Adulteration in dairy products
Beverage Industry
Determination of NaCl in alcoholic beverages.
Determination of NaCl in non - alcoholic beverages.
Determination of NaCl in Fruit juices
Determination of acidity in alcoholic beverages.

Determination of acidity in non - alcoholic beverages

Determination of acidity in Fruit juices.
Determination of Vitamins in alcoholic beverages.
Determination of Vitamins in non - alcoholic beverages

Determination of Vitamins in Fruit juices

Agro –Based Products
Analysis of Tea.
Analysis of Coffee.
Analysis of Flour.

Analysis of Bread

Analysis of Spices.

Analysis of Jams & Jellies

Analysis of cereals

Analysis of Infant foods

Bakery Industry
Analysis of Bread
Dry gluten determination in flour
Wet gluten determination in flour
Alcoholic acidity analysis in bread
Moisture content in bread and flour
Moisture content in biscuits.

BASIC FOOD MICROBIOLOGY & BIOTECHNOLOGY

Duration- 15 Days ;                                                                                                        Fee- Rs. 4000/-

General Laboratory Practices.
Introduction to Food Technology (Basic & Application)
Demonstration of all Instruments .
Chemical calculation & Reagent Preparation.
Media Preparation & Sterilization

Innoculation

Microbial Diversity of Dairy Products

  • Milk
  • Butter
  • Paneer

Microbial Diversity of Dairy Products

  • Milk
  • Butter
  • Paneer

Estimation of protein

  • Lowry’s method
  • Bradford’s method
Adulteration in dairy products.

Determination of NaCl in alcoholic beverages.

Determination of acidity in non - alcoholic beverages.
Determination of Vitamins in Fruit juices.
Analysis of Tea.
Analysis of Coffee.
Analysis of Flour.
Analysis of Bread.
Analysis of Bread.
Dry gluten determination in flour.

Alcoholic acidity analysis in bread

ADVANCE DAIRY TECHNOLOGY
Duration- 30 Days ;                                                                                                        Fee- Rs. 6500/-

General Laboratory Practices.
Introduction to dairy industry (Basic & Applications).
Demonstration of Instruments.
Chemical calculation & Reagent Preparation
Analysis of Milk
Turbidity of sterilized milk
COB test of milk.
pH & acidity test of milk.
Lactose in milk.
Phosphorus in milk.
Calcium in milk.
Analysis of Milk Products
Detection of salt
Pulverized soap in dairy products.
Chloride in dairy products.
Vitamin C in dairy products
Calcium in dairy products.
Acidity test of dairy products
Adulteration in Dairy Products
Caned sugar.
Starch.
Cellulose.
Added urea.
Glucose.
NaCl.
Preservatives in Canned Foods
Test for formalin.
Hydrogen peroxide.
Boric acid .
Borates.
Salicyclic acid.
Dairy Microbiology
Microbiological examination of milk
Microbiological examination of curd.
Microbiological examination of ice creams and other frozen products.
Total plate count.
Microscopic study of microbial flora of dairy product.
Enumeration of Psychrophilesin deserts.

BASIC DAIRY TECHNOLOGY

Duration- 15 Days ;                                                                                                        Fee- Rs. 4000/-

General Laboratory Practices.
Introduction to dairy industry (Basic & Application) .
Demonstration of Instrument.
pH& acidity test of milk.
Phosphorus in milk.
Calcium in milk.
Detection of salt.
Pulverized soap in dairy products.
Starch..
Glucose.
NaCl.
Test for formalin in canned foods.
Hydrogen peroxide in canned foods.
HCl test for formaldehyde in canned food.
Microbiological examination of curd.
Microbiological examination of ice creams and other frozen products.
Total plate count

Project/ Dissertation

We offer four different categories of Project/dissertation work depending upon the duration of the project.

Duration: 45 Days; Fee: Rs. 9,000 – 10,000

Duration: 60 Days; Fee: Rs. 12,000- 13,000

Duration: 3 months; Fee: Rs. 15,000 – Rs. 16,000

Duration: 4 months; Fee: Rs. 18,000- Rs. 19,000

Duration 6 months; Fee: Rs. 24,000- Rs, 25,000

A varied range of project/dissertation topics are offered in this division which features major techniques of bacteriology, Mycology, Phycology viz:

Simple, differential, structural and microchemical techniques
Isolation of micro-organisms
Isolation of pure culture
Preservation methods
Enumeration of micro-organisms,
Environmental influences on micro-organisms
Production and assaying of microbial enzymes
Assaying the antimicrobial activity of the culture
Analysis of various Dairy products
Determination of total ash, nitrogen, iron and chloride content in milk.

And Many More..........

 

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