• In the area of Food Science & Technology

  • Short and intensive

  • Regular and Custom made programmes

  • Skill development & Hands on experience

SHORT TERM TRAINING PROGRAMMES

CSIR-CFTRI conducts around 25 regular training programmes and number of custom made courses every year, covering all the major areas of Food Science and Technology. These courses are of short duration, but intensive and packed with lectures and demonstrations. These courses are handled by faculty members having vast experience in specific areas of Food Science and Technology. The demonstrations and practical classes are conducted in the state-of-the-art laboratories and pilot plants of CFTRI.

 
Course Code Title of the Course   Click on the title for course details Course Fee(INR) Duration of the Course Course Status
PART-I :: 2019
STC-01 Laboratory Animal Techniques, Ethics and Welfare 13,000.00 May 06 - 10 Course Concluded
STC-03 Baking Science And Technology 13,000.00 May 20 - 24  
STC-04 Food Industry Requirements for the Compliance to Food Safety and Standards Act 13,000.00 May 27 - 31  
STC-05 Post harvest technologies of fresh fruits and vegetables for commercial trade 13,000.00 Jun 10 - 14  
STC-06 Nutritional Significance and Value addition to millets 13,000.00 Jun 17 - 21  
STC-07 Molecular Biology Tools And Techniques 13,000.00 Jun 24 - 28  
STC-08 Rice Milling, Parboiling of Paddy and value addition to rice 13,000.00 Jul 01 - 05  
STC-09 Business Opportunities in Food Processing Sector 13,000.00 Jul 08 - 12  
STC-10 Basics In Flour Milling And Quality Evaluation Of Flour 13,000.00 Jul 15 - 19  
STC-11 Chromatographic based analytical techniques to ensure Food Quality and Safety Issues 13,000.00 Jul 22 - 26  
STC-12 Edible Oil Extraction, Processing and analysis 13,000.00 Jul 29 - Aug 02  
STC-13 Chromatographic Techniques (GC, HPLC, UHPLC) and their Analytical Approaches in Food Analysis 13,000.00 Aug 05 - 09  
STC-14 Technology for processing of fruits and vegetables into value added products 20,000.00 Aug 19 - 30  
STC-15 Advanced Techniques For Food Dehydration 9,000.00 Sep 04 - 06  
STC-16 Parboiling of paddy, milling & polishing of parboiled paddy 9,000.00 Sep 04 - 06  
STC-17 Spectrometric Techniques (GC-MS, LC-MS, FT-IR and NMR) in Food Analysis 13,000.00 Sep 16 - 20  
STC-18 Shelf Life of Packaged Foods 9,000.00 Oct 09 - 11  
STC-19 Advanced Analytical Tools In Microbiology 13,000.00 Oct 14 - 18  
STC-20 High Protein Ingredients And Their Analysis 9,000.00 Oct 23 - 25  
STC-21 Laboratory Requirements towards Accreditation to ISO 17025: 2017 Standards 13,000.00 Nov 04 - 08  
STC-22 Fumigation, Prophylaxis and Pest Management Techniques for Stored Food Commodities 30,000.00 Nov 15 - 29  
STC-02 Good Manufacturing Practices in Food Industries, Hotels And Catering Establishments to Ensure Microbial Safety 13,000.00 Dec 02 - 06  
STC-23 Recent Developments In Food Colours: Naturals Synthetic 13,000.00 Dec 02 - 06  
STC-24 Alternatives to experimental animal models to validate potential bioactives for studying diabetes, obesity and cancer 13,000.00 Dec 09 - 13  
STC-25 Strategies for probiotic dairy product development 9,000.00 Dec 16 - 18  
PART-II :: 2020
STC-26 Potential Of Marine Natural Products For Food And Biomedical Applications 13,000.00 Jan 06 - 10  
STC-27 Basics Microbiology Techniques And Hygienic Practices For Entrepreneurs Of Food Industry 13,000.00 Jan 13 - 17  
STC-28 Genomic, Proteomic And Metabolomics Approaches for the Functional Validation of Nutraceuticals 13,000.00 Jan 20 - 24  
STC-29 Sensory Analysis-An Approach towards Consumer Preference
(For Students & Research Scholars only)
9,000.00 Jan 27 - 29  
 
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