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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

30 DAYS

Training Module

FEE

 ₹ 8,500/-

(Reg Fee ₹500 + Training Fee ₹8000)

FOOD ANALYSIS & QUALITY CONTROL (FDT)

  • ​Good laboratory practices

  • Demonstration of all Instruments

  • Chemical calculation & Reagent Preparation

 

​Proximate Analysis

  • Determination of Moisture Content

  • Determination of Total Fat

  • Determination of Carbohydrate

  • Determination of Protein

  • Determination of Ash

  • Determination of pH

  • Determination of Salt

  • Determination of Dietary Fiber

 

​Food Microbiology

  • Total plate count

  • Total Coliform Bacteria

  • Total Yeast and Mould Count

  • E. coli

  • Enterobacteriaceae

Detection of micronutrient by HPLC

  • Instrumentation of HPLC

  • Determination of water soluble Vitamin

  • Determination of organic acid

  • Determination of aflatoxin

  • Determination of Medicinal compound

Detection of Adulterations by HPTLC

  • Instrumentation of HPTLC

  • Adulteration in turmeric powder

  • Test for caffeine in Tea

  • Test for artificial coloration

  • Test of presence of Salicylic acid in Jam /Jellies

15 DAYS

Training Module

FEE

 ₹ 5,500/-

(Reg Fee ₹500 + Training Fee ₹5000)

BASIC FOOD TECHNOLOGY 

(BFT)

  • Good laboratory practices

  • Chemical calculation & Reagent Preparation

  • Determination of Moisture Content

  • Determination of Fat Content determination

  • Determination of Carbohydrate

  • Determination of Protein

  • Determination of Ash content

  • pH

  • Total Plate Count

  • Total Coliform Bacteria 

  • Total Yeast and Mould Count

  • E. coli

  • Instrumentation of HPLC

  • Determination of water soluble Vitamin by HPLC

  • Determination of aflatoxin by HPLC

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