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Food Technology
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
Training Batches in 2022
Batches:
December 2022 (1st, 15th, & 26th)
January 2023 (2nd, 10th & 16th)
No of Candidate: 10 / Batch
Date of Notification: 06 September 2022
Start of Registration: 06 September 2022
Registration Process: Online & Offline
Training Mode: Offline
REGISTRATION OFFER
Register on or before 15th October and get
10% concession on training fee
or
Register on or before 30th October and get
05% concession on training fee
45 DAYS
Training Module
FEE
Registration Fee: ₹ 500/-
(Fee ₹424 + GST ₹76)
Training Fee: ₹ 10,000/-
(Fee ₹8,474 + GST ₹1,526)
FOOD ANALYSIS & QUALITY CONTROL (FDT)
-
Good laboratory practices
-
Demonstration of all Instruments
-
Chemical calculation & Reagent Preparation
Proximate Analysis
-
Moisture Content
-
Fat Content determination (Soxhlet method)
-
Carbohydrate (Anthrone method)
-
Mineral
-
Protein by Khjeldahl Method
-
Sugar
-
pH
-
Salt
-
Dietary Fiber
-
Cholesterol
-
Calcium
Food Microbiology
-
Total Aerobic Plate Count
-
Anaerobic Mesophilic Count
-
Total Coliform Bacteria (Thermotolerant)
-
Total Yeast and Mould Count
-
E. coli O157:H7 (Presence / Absence)
-
Enterobacteriaceae
-
Fungal Population (Yeast & Mold)
-
Lactobacillus species Count
Detection of Adulterations
-
Adulteration of Urea in dairy products
-
Test for chicory in coffee (Selinwanoff test)
-
Test for lie tea
-
Test for artificial coloration of tea
-
Adulteration in Wheat Flour (Vogel’s Method)
-
Test for presence of Galbnum in Asafoetida
-
Test for presence of Foreign Resins in Asafoetida
-
Test of presence of Salicylic acid (Ferric Chloride Test) in Jam /Jellies
-
Saccharin (Resorcinol Sulphuric acid test) in Jam /Jellies
Detection of Toxins (by ELISA)
-
Extraction of Toxin from food sample
-
Purification through Column Chromatography (Silica Gel H)
-
Detection of toxin by TLC
-
Detection of toxin by ELISA
-
Quantitative analysis by UV-Vis Spectrophotometer
30 DAYS
Training Module
FEE
Registration Fee: ₹ 500/-
(Fee ₹424 + GST ₹76)
Training Fee: ₹ 7,500/-
(Fee ₹6,356 + GST ₹1,144)
FOOD ANALYSIS & QUALITY CONTROL (FDT)
-
Good laboratory practices
-
Demonstration of all Instruments
-
Chemical calculation & Reagent Preparation
Proximate Analysis
-
Moisture Content
-
Fat Content determination (Soxhlet method)
-
Carbohydrate (Anthrone method)
-
Mineral
-
Protein by Khjeldahl Method
-
Sugar
-
pH
-
Salt
-
Dietary Fiber
-
Cholesterol
-
Calcium
Food Microbiology
-
Total Aerobic Plate Count
-
Anaerobic Mesophilic Count
-
Total Coliform Bacteria (Thermotolerant)
-
Total Yeast and Mould Count
-
E. coli O157:H7 (Presence / Absence)
-
Enterobacteriaceae
-
Fungal Population (Yeast & Mold)
-
Lactobacillus species Count
Detection of Adulterations
-
Adulteration of Urea in dairy products
-
Test for chicory in coffee (Selinwanoff test)
-
Test for lie tea
-
Test for artificial coloration of tea
-
Adulteration in Wheat Flour (Vogel’s Method)
-
Test for presence of Galbnum in Asafoetida
-
Test for presence of Foreign Resins in Asafoetida
-
Test of presence of Salicylic acid (Ferric Chloride Test) in Jam /Jellies
-
Saccharin (Resorcinol Sulphuric acid test) in Jam /Jellies
15 DAYS
Training Module
FEE
Registration Fee: ₹ 500/-
(Fee ₹424 + GST ₹76)
Training Fee: ₹ 4,500/-
(Fee ₹3,813 + GST ₹687)
BASIC FOOD TECHNOLOGY
(BFT)
-
Good laboratory practices
-
Demonstration of all Instruments
-
Chemical calculation & Reagent Preparation
-
Moisture Content
-
Fat Content determination (Soxhlet method)
-
Carbohydrate (Anthrone method)
-
Mineral
-
Protein by Khjeldahl Method
-
Sugar
-
pH
-
Salt
-
Total Aerobic Plate Count
-
Anaerobic Mesophilic Count
-
Total Coliform Bacteria (Thermotolerant)
-
Total Yeast and Mould Count
-
E. coli O157:H7 (Presence / Absence)
-
Adulteration of Urea in dairy products
-
Test for chicory in coffee (Selinwanoff test)
-
Test for lie tea
-
Test for artificial coloration of tea
Visit to other Training Modules
Food Analysis & Quality Control
Visit to Online Training
Visit to Project/Dissertation