top of page

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

NOTICE

All the training modules has been discontinued till next notice
(w.e.f. - 01 April 2024)

30 DAYS

Training Module

FEE

 ₹ 6,500/-

(Reg Fee ₹500 + Training Fee ₹6000)

FOOD ANALYSIS & QUALITY CONTROL (FDT)

​Proximate Analysis

  • Determination of Moisture Content

  • Determination of Total Fat

  • Determination of Carbohydrate

  • Determination of Protein

  • Determination of Ash

  • Determination of pH

  • Determination of Dietary Fiber

 

​Food Microbiology

  • Total plate count

  • Total Coliform Bacteria

  • Total Yeast and Mould Count

  • E. coli

  • Salmonella (Presence / Absence)

  • Shigella (Presence / Absence)

  • Pseudomonas (Presence / Absence)

​

Detection of micronutrient by HPLC

  • Instrumentation of HPLC

  • Qualitative Analysis by HPLC

  • Quantitative analysis by HPLC

  • Determination of Vitamin

  • Determination of organic acid

  • Determination of aflatoxin

  • Determination of Medicinal compound

​

Detection of Adulterations by HPTLC

  • Instrumentation of HPTLC

  • HPTLC Fingerprinting

  • Adulteration in turmeric powder

  • Quantitative analysis of caffeine in Tea

  • Test for artificial coloration

  • Test of presence of Salicylic acid in Jam /Jellies

​​

15 DAYS

Training Module

FEE

 ₹ 4,500/-

(Reg Fee ₹500 + Training Fee ₹4000)

BASIC FOOD TECHNOLOGY 

(BFT)

  • ​Proximate Analysis

  • Determination of Moisture Content

  • Determination of Total Fat

  • Determination of Carbohydrate

  • Determination of Protein

  • Determination of Ash

  • Determination of pH

  • Determination of Dietary Fiber

  •  

  • ​Food Microbiology

  • Total plate count

  • Total Coliform Bacteria

  • Total Yeast and Mould Count

  • E. coli

  • Salmonella (Presence / Absence)

  • Shigella (Presence / Absence)

  • Pseudomonas (Presence / Absence)

bottom of page