Food Analysis & Quality Control

Food Analysis & Quality Control

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 in Food Technology. The duration of the programs offered for training are 15 & 30 days.

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Batches for Summer Training (2018)

(For Both 15 Days & 30 Days)                                             

March:  1st, 5th, 10th & 20th
April: 2nd, 10th & 20th
May:  1st 10th, 15th, 21st & 25th
June: 1st, 5th10th, 15th, 20th & 26th
July:  1st, 5th10th, 15th & 20th 
August:  1st, 5th10th & 20th 

Click here to register online

Advance Food Analysis & Quality Control

Duration: 30 Days Fees: Rs. 7,000/-
  • Good laboratory practices
  • Introduction to Food Technology (Basic & Applications)
  • Demonstration of all Instrument
  • Chemical calculation & Reagent Preparation

    Food Microbiology

    • Media Preparation, Sterilization & Innoculation
    • Microbial Diversity of Dairy Products (Milk, Butter & Paneer)
    • 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 & Bakery 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
                • Alcoholic content in Bread
                • Moisture content in Bread
                • Moisture content in Biscuits

                  Agro –Based Products

                  • Analysis of Tea & Coffee
                  • Analysis of Flour & Bread
                  • Analysis of Spices
                  • Analysis of Jams & Jellies
                  • Analysis of cereals

                    HPLC in Food Products

                    • Food sample preparation for HPLC
                    • Sample processing in HPLC
                    • Selection of Stationary and Mobile phase
                    • Separation and Identification of Analytes
                    • Analysis of Chromatogram of the result

Basic Food Analysis & Quality Control

Duration: 15 Days Fees: Rs. 4,500/-
  • General Laboratory Practices
  • Introduction to Food Technology (Basic & Applications)
  • Demonstration of Instruments
  • Chemical Calculation & Reagent Preparation
  • Media Preparation & Sterilization
  • Innoculation
  • Microbial Diversity of Dairy Products (Milk, Butter & Paneer)
  • Determination of Sodium Chloride (Milk & Curd)
  • 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
  • Dry gluten determination in flour
  • Alcoholic acidity analysis in bread

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