Practical Oriented Internship Program on “ Concept of New Product Development & Shelf Life Enhancement with Chemical & Microbial Analytical Techniques”.
1st Week Modules:
1) New Product Development / Product Formulation /Recipe Standardization
2) Basic Food Science
3) Shelf life Techniques Accelerated, Ambient & Refrigeration
4) Sensory Evaluation Techniques
5) Raw material & Packaging material selection
6) Introduction and overview on FSSAI – Food Law & Regulations.
7) Product Label Regulation as per FSSAI
2nd Week Modules:
1) Good Laboratory Practices and Safety Measures
2) Solution Preparation: Normality, Molarity & Buffer Solutions
3) Determination of Protein Content from Food Commodities
4) Determination of Fat Content by Soxhelt Method
5) Determination of Energy Value and Carbohydrate
6) Determination of Moisture Content
7) Analysis of pH, Brix & Acidi
3rd Week Modules:
1) Media Preparation of sterilization, Good laboratory Practices (GLP).
2) Isolation & enumeration by Pour Plate, Streak Plate, Spared plate Techniques.
3) Total Plate Count
4) Yeast & Mould
5) E-coli
6) Coliform
7) Staining Method – Monochrome & Gram
4th & 5th Week Modules:
1) Presentation & Quiz
2) Mock Interview Preparation – Complimentary Session 3) Assignment Submission/Record Book Checking
4) Final Examination & Certification
Internship Details
- Duration: One Month | 5 Weeks,
- Time: 10:30 AM to 1:30 PM | Mon-Sat
- Course Fee: 7000 + 18%GST = Total Rs.8260/-
- Program Date: From Mar 21, 2025 to April 20, 2025
- Last Date of Registration: March 15, 2025
- Location – National Agriculture & Food Analysis & Research Institute, 2nd Floor, Plot No 90, S.No.78 Savitri-Swati Sadan Bhusari Colony Paud Road Kothrud Pune – 411038 Maharashtra, India
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