Module J

Contents of the program

1. GOOD LAB PRACTICES
2. Principle and working of instruments
3. Basic calculations
4. Sterilization techniques
5. Introduction to adulteration and its types
6. Testing adulteration in dairy products
7. Testing adulteration in species
8. Testing adulteration in oils
9. Testing adulteration in cereals
10. Testing adulteration in sweets
11. Testing adulteration in coffee
12. Testing adulteration in wheat flour, ragi flour
13. Testing adulteration in green vegetables
14. Testing adulteration in honey
15. Testing adulteration in ghee
16. Introduction to food science
17. To study the nature of microorganisms in food spoilage
18. Microbiology analysis of spoiled food products and from onion
19. Spore print identification of mushroom
20. Determination of moisture, fat and salt in butter
21. Determination of glucose in different food samples
22. Detection of preservatives in soft drinks
23. Estimation of protein content in milk sample
24. Estimation of antioxidants potential of different fruit juices
25. Estimation of free fatty acids in food samples
26. Estimation of amino acid using paper electrophoresis from milk hydrolysate.
27. Production of vegan products
28. Qualitative and quantitative analysis of produced food
29. Formulation of infant food and mix
30. Estimation of moisture content, Ph determination, and sensory evaluation
31. Formulation of chocolate
32. Formulation of popping buba
33. Introduction to prebiotics
34. Effect of prebiotics in probiotic
35. Extraction of inulin from food samples
36. Extraction of prebiotic fibre from banana peel
37. Formulation of prebiotic yogurt
38. Preparation of prebiotic smoothie
39. Session on CV drafting & personality development