Module AB

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 a 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 identification of microorganisms using motility methods
19. Basic biochemical characterization – 1 of isolated microorganisms
20. Preservation of microbial cultures by glycerol stock method
21. Principle & working of laboratory instruments
22. Introduction to fermentation technology & fermenter designing
23. Introduction to various types of wine.
24. Estimation of sugar content in juices
25. Estimation of tartaric acid in juices
26. Introduction to sterilization techniques
27. Inoculation of wine
28. Immobilization of fermentation cultures
29. Estimation of the reducing sugar by DNSA method
30. Estimation of ethanol by potassium dichromate method
31. Estimation of alcohol by specific gravity method.
32. Introduction about enzyme technology
33. Introduction & application to commercially important enzymes products by microorganisms.
34. Preparation of media for enzyme production
35. Dilution techniques for enzyme producer sources. (Amylase, invertase & catalase).
36. Preservation of microbial cultures by glycerol stock method.
37. Screening of lipase producing microorganisms
38. Identification of different enzymes isolated from different
39. Screening of amylase-producing microorganisms
40. Production of commercially important enzymes