Proficiency Course in Food Microbiology

Proficiency Course in Food Microbiology

These courses are basically designed to make students proficient in the different techniques used in Biotechnology. The students will be exposed to advanced areas of bioscience which will give them a cutting edge in enhancing the employment opportunity but also the academic advancement. The programme lays more emphasis on hands on training. It gives a thorough practical exposure in handling the most principally used techniques in different avenues of Biotechnology.

Food Microbiology
• Isolation of microbes from fermented foods
• Study of aflatoxin producing fungi - aspergillus flavus
• Isolation of microbes from infected fruits and vegetables
• Isolation of microbes from dairy products
• Quality analysis of water by MPN test
• Production of bio - yoghurt
• Quality analysis of milk
• Quality analysis of canned food
• Antimicrobial compounds in food
• Enumeration of microbes in food by haemocytometer
• Production and estimation of alcohol from yeast
• HACCP concepts