Central Food and Technological Research Institute Mysore

Hello sir would you please provide me information about Short Term Courses
Of Central Food and Technological Research Institute Mysore

Central Food Technological Research Institute, abbreviated to CFTRI, is one of the 40 national research laboratories in India, set up under the aegis of the Council of Scientific and Industrial Research (CSIR) it came into influence back in the year 21 October 1950 in Mysore, Karnataka.

Short Term Courses

STC-01 Laboratory animal techniques, ethics and welfare 6,000.00 May 13 - 17

STC-02 Plant cell biotechnology for high value metabolites 6,000.00 May 27 - 31

STC-03 Food safety and standards act - requirements of food business 6,000.00 Jun 03 - 07

STC-04 Sensory analysis and consumer science: a newer perspective for reaching the consumer better 6,000.00 Jun 10 - 14

STC-05 Mass and IR Spectrometer in food analysis 4,000.00 Jun 17 - 19

STC-06 Baking science and technology 6,000.00 Jun 24 - 28

STC-07 Techno-economic aspects of meat and fish processing 6,000.00 Jul 01 - 05

STC-08 Basics in flour Milling and quality evaluation of flour 6,000.00 Jul 08 - 12

STC-09 Essentials of packaging technology for distribution & marketing of food products 4,000.00 Rescheduled to Sep 18 - 20

STC-10 Advanced techniques in Molecular microbiology 9,000.00 Jul 22 - Aug 02

STC-11 Science of chocolate and sugar confectionery 6,000.00 Aug 19 - 23

STC-12 Technologies for processing of fruits and vegetables into value added products 9,000.00 Aug 26 - Sep 06

STC-13 Good manufacturing practices in food industries ,Hotels and Catering establishments to ensure microbial safety 6,000.00 Sep 16 - 20

STC-14 Business opportunities in the food industry 6,000.00 Sep 23 - 27

STC-15 Post harvest technologies of fresh fruits and vegetables for commercial trade 6,000.00 Rescheduled to Oct 21 - 25

STC-16 Science & Technology of Tea, Coffee, Cocoa 6,000.00 Oct 21 - 25

STC-17 Indian snack and breakfast foods technology: towards reaching the consumer with quality and safety attributes 6,000.00 Nov 18 - 22

STC-18 Advances in protein structure function relationship 6,000.00 Nov 25 - 29

STC-19 Microbial quality analysis for food and water 6,000.00 Dec 02 - 06

STC-20 HPLC and GC: Operational, preventive and corrective measures 6,000.00 Dec 09 - 13

STC-21 Strain improvement for secondary microbial metabolite production 6,000.00 Dec 16 - 20

Screen Shot



SYLLABUS FOR ENTRANCE TEST FOR M. Sc. (FOOD TECHNOLOGY

CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE
MYSORE

SYLLABUS FOR ENTRANCE TEST FOR M.Sc. (FOOD TECHNOLOGY)


The question paper will contain short and objective questions on the following topics. There will be balanced distribution of questions from each of the subjects listed below, so that students from various streams at B.Sc. will get equal opportunity to score in the Test.

Subjects covered Physics / Chemistry Mathematics / Biology / Microbiology / Biochemistry & Nutrition / Agriculture & Dairy Technology /
Engineering

Physics

Elements of mechanics, colliogative properties, Laws of Thermodynamics: Mode of heat transfer : Electrostatics, magnetism and electrodynamics: Outlines in optics and sound :Electro-magnetic radiation : Radioactivity and elements in quantum physics

Chemistry

The gas laws, properties of gases electrolytes, thermo-chemistry, chemical equlibria, chemical kinetics, concept of pH and buffer, molecular orbital theory, chemical bonds and the forces involved therein: periodic table; Aliphatic and aromatic hydrocarbons, Organic substitution reactions, electrophilic and neucleophilic reactions; Isomerism; structural and optical isomers. Food Chemistry: Composition of foods, minerals in foods, water activity in foods. Carbohydrates: Mono and di-saccharides, reducing and non-reducing sugars, mutarotation, starch, cellulose, pectins, plant acids and Proteins: Primary, secondary and tertiary structure of proteins. Protein denaturation, peptide bonds, amino acids.

Mathematics

Theory of quadratic equations; Binomial theorem; uses of natural and common logarithms; Exponential series: Differentiation, successive differentiation, maxima minima. Differential equations; First order and linear. Integration and Integral equations. Trigonometry; Ratios and their relations; Matrices, vector, determinants

Biology

Botany: Systematics of plants, Ecology, cytology and physiology of plants, Economic botany. Zoology: Molecular basis of life, Nucleric acids and their role in life, Elements of genetics, Organisation of animal tissues, Elements in hyman physiology, endocrine glands, digestion, absorption, respiration, General physiology of animals, Systematics of animals

Microbiology

Historical development in Microbiology, Morphology, Cytology; reproduction and genetics of bacteria, yeasts and moulds. Culture technique and identification; Stains and staining techniques, Growth, Nutrition and physiology of micro-organisms. Economic importance of bacteria, yeast and moulds; Food contamination, control and food safety; General principles of food preservation; Microbiological standards

Biochemistry & Nutrition

Enzymes, Coenzymes and cofactors; Hormones. Elements of carbohydrate, fat and protein metabolism; elements of photosynthesis; Vitamins and their function in the body; Minerals and their function in body; Elements in protein biosynthesis; Nucleic acids and their importance

Agriculture and Dairy Technology

Agriculture: Weather and crops; Soil and water resources; Soil and water conservation, soil fertility and fertilizer use; Cropping patterns and weed control; Diseases, insect pests and nematodes of crops: Agricultural Engineering; Agriculture marketing and storage; Farm management; Field crops, Plantation crops: Commercial crops, Horticultural crops; Foliage crops and Grasses; Condiments, Spices, Medicinal and Aromatic plants

Dairy science: Dairy cattle management; Diseases of cattle, Chemistry of milk, Microbiology of milk and milk products; milk standards

Engineering

Units, dimensions and conservations; Fundamental of fluid flow; Pressure, energy and head relationships and their measurements; Emulsions – basics and examples; Basics of mixing; Equipment and applications; Separation processes; Centrifugation and filtration; Mechanical operations; Size reduction and sieve analysis; Power and steam generators; Strength of materials – Basics; Heat exchangers


Contact detail

Central Food Technological Research Institute
Vinoba Road, K.R.S. Road, Near Akashvani Circle, Hunsur Rd, Devaraja Mohalla, Yadavagiri, Mysore, Karnataka 570005 ‎
0821 242 4473

Map

__________________
Answered By StudyChaCha Member