Module G

Contents of the Program

1. Good Lab Practices
2. Principle and working of instruments
3. Sterilization techniques
4. Introduction to adulteration and its types
5. Testing adulteration in dairy products
6. Testing adulteration in species
7. Testing adulteration in oils
8. Testing adulteration in cereals
9. Testing adulteration in sweets
10. Testing adulteration in honey
11. Testing adulteration in ghee
12. Introduction to food science
13. Basic Calculation techniques
14. To study the nature of microorganisms in food spoilage
15. Media Preparation (Solid & Liquid media)
16. Dilution techniques
17. Isolation of microorganisms
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. Formulation of popping buba