Module DE

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
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. A sampling of probiotic bacteria from food samples and isolation on specialized enriched media.
23. Subculturing of microorganisms on specialized enriched media
24. Bacterial measurements using microscopic techniques (micrometry)
25. Partial Characterization – 2 of bacterial isolates using biochemical analysis (IMViC Tests)
26. Microencapsulation of the probiotic cultures for use in functional foods & therapeutics
27. Microbial production of crude bacteriocin
28. To check the Antimicrobial Activity of crude bacteriocin
29. Probiotic attribute analysis – Acid tolerance
30. Probiotic attribute analysis – Bile tolerance
31. Probiotic attribute analysis – Antimicrobial activity
32. Principle & working of laboratory instrument
33. Introduction to fermentation technology & fermenter designing
34. Introduction to various types of wines
35. Estimation of sugar content in juices
36. Estimation of tartaric acid in juices
37. Introduction to sterilization techniques
38. Inoculation of wine
39. Immobilization of fermentation cultures
40. Estimation of the reducing sugar by DNSA method
41. Estimation of ethanol by potassium dichromate method
42. Estimation of alcohol by specific gravity method
43. Introduction to enzyme technology
44. Introduction & application to commercially important
45. Preparation of media for enzyme production
46. Dilution techniques for enzyme producer Boza
47. Production of commercially important enzymes
48. Screening of amylase-producing microorganisms
49. Identification of different enzymes isolated from different sources. (Amylase, invertase & catalase)
50. Screening of lipase-producing microorganisms.
51. Preservation of microbial cultures by glycerol stock method
52. Isolation of probiotic bacteria from milk & milk products
53. Preparation of raw materials for Boza production
54. Production of fermented probiotic product Boza
55. Distillation of Wine produced
56. Antimicrobial analysis of wine produced.
57. Determination of Thermal Death Point (TDP) of fermentative microorganism.
58. Determination of Thermal Death Time (TDT) of fermentative microorganisms.
59. Probiotic attribute analysis – Antimicrobial activity
60. To estimate the minimum inhibitory concentration (MIC) of enzymes products by microorganisms
61. Session on CV drafting & personality development