Module A

Contents of the Program

1. Good Laboratory Practices (GLP)
2. Principle & working of laboratory instruments
3. Introduction about food adulteration & its types
4. Checking adulteration in milk
5. Checking adulteration in dairy products
6. Checking adulteration in sweets
7. Checking adulteration in spices
8. Checking adulteration in cereals
9. Checking adulteration in oils
10. Introduction to industrial microbiology
11. Calculation techniques for industrial microbiology
12. Introduction to sterilization techniques
13. Media preparation (solid & liquid media)
14. Dilution techniques for sampling of air, water & soil
15. Isolation of bacteria from air , water & soil
16. Calculation of Colony Forming Units (CFU/ml)
17. Isolation of microorganisms on selective media
18. Identification of microorganisms using different staining methods
19. Identification of microorganisms using motility methods
20. Basic biochemical characterization – 1 of isolated microorganisms
21. Preservation of microbial cultures by glycerol stock method
22. Fungal staining
23. Phytochemical analysis of plant and herbal extracts
24. Paper Chromatography