Biosetup Lifesciences – Organises Online Industrial Training on Food Microbiology (20DAYS) For B.Sc / B.Tech / M.Sc / M.Tech / MBBS / BDS / Ph.D scholars / Faculty Members / Pharmacy Graduates

Starts from 22nd August 2022 to 14th September 2022

Timing – 7:00 PM to 8:00 PM IST

Platform – GoToMeeting app

Fees – Rs 2000/- INR

COURSE OUTCOMES :-

• This course trains students on food processing techniques to enhance the shelf life of food, very important from industrial point of view. The student get sufficient knowledge in relationship between food and microbes, and the role of microbes in food production
• After studying this course, students will be having knowledge of microbes and their importance, application in day-to-day life with special reference to food.
• This course acquaints students with various industrial tools and food products, their production techniques and prevention of spoilage.This course is supplemented by fermentation knowledge also.
• This course trains student about various microbiological quality standards for food, regulatory practices and policies which will definitely helpful for then while working in Industry.
• This course also provides the information regarding opportunities in food industries.

 

INSTRUCTOR:

Dr. Shweta Deote Gahukar

MSc Microbiology |PhD Microbiology. Faculty member of Biosetup Lifesciences.

TRAINING MODULE :

1. Introduction to the Microbiology of Food
2. The Microorganisms
3. Bacteria
4. Yeasts and Moulds
5. Viruses
6. Factors Affecting Growth of Microorganisms
7. Temperature
8. Water Contents/ Activity
9. pH
10. Population
11. Oxygen
12. Lethal Effects of Temperature
13. Spoilage of Food
14. Classification of food on the basis of ease of spoilage
15. Sources of microorganisms in food, microbial load
16. Spoilage of vegetables – factors responsible & types of spoilage.
17. Spoilage of meat & meat products- factors responsible & types of spoilage.
18. Spoilage of canned food – factors responsible & types.
19. Food Borne Diseases and Food Standards
20. Introduction
21. Food Poisoning –food intoxication and food infection
22. Clostridium, Staphylococcal enterotoxic poisoning, and Bacillus cereus food poisoning: organism, source, foods involved, outbreak conditions, effect on human health & prevention
23. Aflatoxin- sources of contamination, foods involved, effect on human health & prevention
24. Introduction to FDA, BIS and FSSAI- objectives and responsibilities
25. Introduction to HACCP
26. General Principles of Food Preservation
27. General Principles of Food Preservation
28. History of Food Preservation
29. Different methods of Food Preservation
30. (By high temperature- TDP, TDT, Effect of high temperature on food, factors affecting high temperature application. Canning in detail.
31. ii) By low temperature— chilling, freezing, and thawing, factors affecting low temperature, effect of low temperature on food.
32. Preservation by chemical preservatives—Acetates, citric acid, lactic acid, propionates, sorbets, nitrates, salt & sugar. Mode of action, applications.)
33. Dairy Microbiology
34. Normal Flora of Milk and Milk Products, Composition of milk.
35. Sources of microorganisms in milk.
36. Types of spoilage of milk & milk products.
37. Preservation by high temperature—Pasteurization in detail, UHT, Pasteurization test—Phosphatase test
38. Preservation by low temperature
39. Determining the quality of milk—plate count & MBRT.
40. Production of milk products e.g., curd/Dahi & Shrikhand, Production of Cheese
41. Microbial fermentation and Microbial technology products and applications
42. Principles of Fermentation technology, Fermentation concept and Design
43. Types of Fermentations, Formulation and Design of fermentation Media

 

Substrates used as Carbon and Nitrogen Inoculum development.

1. Factors affecting fermentation process
2. Fermentation by microbes for food additives: dairy products (Bread and SCP), Beverages (Beer and Wine).
3. Probiotics

THE LECTURES TO GIVE THE STUDENTS A PROPER UNDERSTANDING OF THE CONCEPTS, AND ONLINE LIVE INTERACTION WILL ALLOW SPOT DOUBT CLEARANCE.

ELIGIBILITY CRITERIA:

• Any Under Graduate and Post Graduate students who

is looking for academic knowledge.

• Science enthusiasts who like to stay updated about the recent research updates using the most talked-about processes.

Educational Qualifications:-

Students in their B.Sc / B.Tech / M.Sc / M.Tech / MBBS / BDS / PhD scholars / Faculty Members who aspire to work in research organizations.

ENROLLMENT:

Send your details:

Name, Gender, Email id, College /University, Contact no. and Send your details of the fee submitted screenshot to WhatsApp no. 6203893780

FEES – Rs 2000/- INR

* REGISTRATION THROUGH BSL VOLUNTEERS REFERRAL CODE

Or

*GROUP REGISTRATION OF 5 MEMBERS

GETS 10% DISCOUNT (PAY RS 1800 INR ).

Registration dates :–

Last Date Of Registration – 21st August 2022

MODE OF PAYMENT:

Pay by using Google Pay / Phone Pay / Paytm – 6203893780.

OR

RAZOR PAY – Click here to pay with Razor Pay

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Certificate will be provided after completion of the Training

Interested candidates can register with us.

DAILY WISE RECORDING OF THE SESSIONS WILL BE AVAILABLE FOR COMPLETION OF THE TRAINING. SO YOU CAN GO BACK AND REFER TO THE RECORDINGS, BUT MAKE SURE YOU DO NOT MISS THE LIVE SESSIONS BECAUSE FROM LIVE SESSION YOU TAKE MAXIMUM BENEFIT FROM THEM.

Note:- Any interested UG/PG  Students & Faculty member can Apply for this.

There will be not refund in the fee after registration. After registration you will get Confirmation letter, Access code and class Roll code in your registered email id.

Students will must follow all the rules and regulations of BIOSETUP LIFESCIENCES.

“A PARTNERSHIP IN RESEARCH AND LEARNING”

For more details –

Contact – 91+6203893780 .

Email- careers.biosetuplifescience@gmail.com

THANKS AND REGARDS

BIOSETUP LIFESCIENCES

 

 

 

 

 

 

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