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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

Discontinued...
(Currently we are not providing training in this module)

30 DAYS

Training Module

FEE

Registration Fee: ₹ 500/-

Training Fee: ₹ 8,000/-

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/-

Training Fee: ₹ 5,000/-

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

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