Reporting Office : 

CSC (B) – 301, 2nd floor,

Old Complex, 

Sahara States, Jankipuram,

Lucknow - 226021

Laboratory : 

K-51, Agro Park,
UPSIDC Industrial Area
Kursi Road (Lucknow)

Dist-Barabanki – 225001

Tele : 

77-0309-2222

77-0309-4444

​

Email :

cytogene@gmail.com

CytoGene Research & Development

Disclaimer and Copyright Information

 

Information in this website is correct at the time of design, but may change from time to time. In particular NutReap reserves the right to change content and/or method of assessment, to change or alter fees of any Services, to withdraw any experiment or program that it offers, to impose limitations on enrolment in any unit or program, and/or to vary arrangements for any program. NutReap will not be liable to you or to any other person for any loss or damage (including direct, consequential or economic loss or damage) however caused and whether by negligence or otherwise that may result directly or indirectly from the use of this website. Copyright Lucknow of NutReap 2018.  Apart from any fair for the purposes of private study, research, criticism or review, as permitted under the Copyright Act. no part may be reproduced by any process without written permission. Enquiries should be directed to the NutReap Office at Lucknow on 77-0309-2222. Published by NutReap Industrial Testing Pvt. Ltd.

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FOOD TECHNOLOGY

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 2020

Batches: 25 May, 5 June & 25 June 2020

No of Candidate: 10 / Batch

Date of Notification: 15 Jan 2020

Start of Registration: 20 Jan 2020

Registration Process: Online & Offline

Training @ CytoGene

Duration: 1 Month

 

Registration Fee: ₹ 1,000/-

(Fee ₹847.5 + GST ₹152.5)

​

Training Fee: ₹ 10,000/-

(Fee ₹8475 + GST ₹1525)

FDT01    Proximate Analysis

  • Moisture Content Determination

  • Lipid / Fat Content determination (Soxhlet method for solid samples; Gerber method For Dairy products).

  • Protein Content Determination (Kjeldahl Method; Lowry’s Assay)

  • Carbohydrate Content determination (Anthrone method)

FDT02    Food Microbiology and Microbial Toxicity

  • Aerobic / Anaerobic Mesophilic Count

  • Total Coliform Bacteria (Thermotolerant)

  • Total Yeast and Mould Count

  • Food Nutrition and Microbes – Antagonistic activity

  • Broth  dilution assay (Antimicrobial Assay)

FDT03    Application of HPLC in Food Technology

  • Sample preparation of food product 

  • Parts & its Functions of HPLC

  • Calibration, Validation and Estimation of LOD, LOQ, RSD.

  • Sugar content profiling through HPLC.

  • Vitamin content profiling through HPLC.

FDT04    Application of ELISA in Food samples

  • Extraction of Deoxynivalenol (DON) from cereals (Soxhlet method)

  • Purification through Column Chromatography (Silica Gel H)

  • Quantitative determination (Subjective interaction, LOD, LOQ)

  • Endotoxin Determination by ELISA.

FDT05    Cytotoxic Study of Food Sample

  • Food additive cytotoxicity determination (Antioxidant BHA, BDT)

  • Cytotoxicity of Soft drinks in Human Hepatoma Hep G2 cells

  • Sample preparation and extraction of heterocyclic aromatic amines

  • HepG2 cells: culture and maintenance

  • Single cell gel electrophoresis assay/ Comet assay

FOOD TECHNOLOGY

(FDT)